Vegan Orange Curd
Going vegan doesn’t mean having to give up all your favorites, including tangy Limoneira® orange curd. This version uses non-dairy milk, and achieves the same kind of creamy, delectable flavor and texture. You can use to top desserts like ice cream and cakes, spread it on toast, add a spoonful to your yogurt, fill cakes and muffins with it, and much more.
Ingredients
- 5 large Limoneira® oranges juice only
- 1 Limoneira® lemon juice only
- 4 tablespoons cornstarch
- 1/3 cup caster sugar
- 1/3 cup non-dairy milk
- 3 tablespoons vegan butter
Instructions
- Measure the cornstarch into a saucepan, and stir constantly as you add the orange and lemon juices.
- Now, add the sugar, and then the milk, as you continue to whisk constantly to ensure a smooth texture.
- Over a medium-low setting, cook the mixture slowly, stirring constantly until the sugar has completely dissolved.
- Continue to cook as you stir until the curd reaches a boil. It should become very thick. Do not let it boil for more than a minute before removing from the heat.
- Add the vegan butter and stir it into the mixture thoroughly.
- Transfer it to a clean jar, and let it cool to set.
- You can place it in the fridge overnight to set completely if you like.
- It will keep up to two weeks in the fridge. Stir before using.
Notes
Note: You can make curd with Moro blood oranges, Cara Cara oranges, lemon, and other citrus. The only caveat would be that you might need to adjust the amount of sugar.
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