Blog, Recipes, Vegan

Vegan Orange Curd

This creamy curd is a direct descendant of the egg-free lemon curd recipe. I have alluded to the lemon curd being easily transformed to a vegan option by swapping the butter for a vegan one and using a non-dairy milk.
The vegan ‘butter’ used is the Vegan Flora margarine (60% fat) and the milk can be almond, soy, rice, coconut, oat etc. This recipe uses almond milk, which pairs really well with the oranges and gives the curd a small hint of something tropical, reminiscent of pineapples or mangoes.
Generally, when the oranges and lemon have been juiced, there should be about 160 – 180 ml of fluid. Use all the juice from the fruit as the recipe can easily handle a little extra juice.

This luscious citrus curd can be used in cakes and frostings, rippled in ice cream or ypgurt, used as a spread, sandwiched between biscuits, as a filling for tarts or simply eaten with a spoon.

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Ingredients for Curd

  • 2 large or 3 medium sized oranges
  • 1 lemon
  • 45 g cornflour
  • 100 ml water
  • 160 ml orange and lemon juice
  • 180 g granulated sugar
  • 180 ml non-dairy milk
  • 60 g vegan butter (vegan Flora)

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Method to make Curd

  • In a medium sized saucepan, zest the oranges and lemon.
  • Juice the oranges and lemon to make about 160 ml, with the oranges making up most of the volume.
  • Add the cornflour and water to the zest and whisk to make a smooth mixture.
  • Add the juice and granulated sugar.
  • Place saucepan on low heat and mix till sugar completely dissolves. Whisk for about 5 minutes.
  • Add milk and continue whisking. The mixture will start to thicken after about 5 – 7 minutes. Make sure to keep whisking.
  • One the mixture has thickened, turn off the heat and add the vegan butter. Continue stirring until the butter has completely melted and the curd is silky smooth.
  • Once completely cooled, store in the fridge.

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