Homemade Eggless Dairy-Free Orange Curd Recipe
This homemade orange curd is a luscious, eggless, and dairy-free spread bursting with fresh citrus flavor. Made with fresh orange zest and juice, non-dairy milk, and vegan butter, it offers a creamy and tangy alternative perfect for spreading on toast, adding to desserts, or enjoying as a topping. Its smooth texture and vibrant taste come from slow cooking and careful whisking to achieve the perfect consistency without eggs or dairy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 1 ½ cups 1x
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
Scale
Orange Preparation
- Zest of 3 oranges
- 360 ml (1 ¼ cups) freshly squeezed orange juice
Curd Mixture
- 150 g (1 cup) cane sugar
- 120 ml (⅔ cups) non-dairy milk (unsweetened soy, almond, or oat milk)
- 50 g (5 tbsp) cornstarch (cornflour)
- ¼ teaspoon sea salt
Finishing
- 60 g (¼ cup) vegan butter, cold and cubed
Instructions
- Prepare the oranges: In a large bowl, mix water and white vinegar in a 3:1 ratio. Soak the oranges in this solution for 10 minutes to clean them thoroughly, then dry them well.
- Zest and juice: Carefully zest only the bright outer layer of the oranges avoiding the bitter white pith. Juice the oranges and strain the juice through a fine-mesh sieve to remove seeds.
- Flavor the sugar: Combine the sugar and orange zest in a saucepan. Use your fingertips to rub the zest into the sugar until the sugar grains feel moist and fragrant.
- Whisk ingredients: Add the cornstarch to the sugar mixture and whisk to combine evenly. Pour in the fresh orange juice, non-dairy milk, and sea salt, whisking until smooth.
- Cook the curd: Place the saucepan on medium heat (or low if using a gas stove). Cook and whisk the mixture continuously for about 10 minutes until it thickens enough to coat the back of a spatula without running off. Alternate between a rubber spatula and whisk to prevent sticking and ensure even cooking.
- Sift with vegan butter: Place the cold vegan butter in a large bowl and set a fine-mesh sieve over it. Pour the hot curd through the sieve, pressing with a spatula to help it pass through, then whisk it into the butter until silky smooth.
- Chill the curd: Cover the surface of the curd with plastic wrap to prevent skin formation. Let it cool slightly at room temperature for 10-15 minutes, then transfer it to an airtight container and refrigerate.
- Storage and usage: Store the curd in the refrigerator for up to 1 week. If using the same day, it can be kept at room temperature in a sealed jar. To loosen consistency, gently warm over a double boiler before serving.
Notes
- Orange Zest: Use 2 Valencia oranges and 1 Blood orange for a balanced zest flavor.
- Orange Juice: Depending on the size, you’ll need 3-6 oranges; prefer half Valencia and half Blood oranges for flavor depth.
- Sugar: Raw cane sugar, golden caster sugar, or regular granulated sugar all work well.
- Non-Dairy Milk: Unsweetened soy, almond, or oat milk are suitable options.
- Cornstarch: Arrowroot starch can be used as a substitute without compromising texture.
- Vegan Butter: Use vegan block butter for the best consistency. Coconut cream or thick canned coconut milk can be substituted but may yield a softer curd.
- Cooking: Cook on medium or low heat to prevent curd from thickening too quickly, especially on gas stoves.
Keywords: orange curd, eggless orange curd, dairy-free orange curd, vegan orange curd, citrus spread, homemade orange curd
