Vegan Orange Curd
  • 1 cup freshly squeezed orange juice (about ⅔ oranges - or make up difference with store bought orange juice)
  • ½ tsp orange zest
  • 70g sugar (60g or less if you prefer a more tart curd as oranges are pretty sweet)
  • 2 tbsp cornflour dissolved in 1tbsp of water
  • 3 tbsp of almond milk (or other milk)
  • 1 tbsp extra virgin olive oil (I recommend one that isn't too strong in flavour)
  1. Place orange juice, orange zest and sugar into TMX bowl and heat on 70C at Speed 1 for 2 minutes to dissolve the sugar. If not using the Thermomix, place ingredients into a medium saucepan and stir over low heat to dissolve.
  2. Add cornflour/water mixture and almond milk and combine with Speed 3 for a few seconds. Place Butterfly in TMX and heat mixture to 80C on Speed 3 for 8 minutes. On stovetop, heat mixture on medium heat and whisk continuously until bubbling, for five minutes.
  3. While running the Thermomix on Speed 3 and 80C for 3 minutes, trickle the olive oil into the bowl slowly, letting the oil emulsify into the mixture. On stovetop, trickle olive oil slowly into mixture while still whisking.
  4. Pour mixture into sterilised jars (if wanting to keep for a few weeks) or into a bowl. Mixture will thicken as it cools. Curd should be stored in the fridge but will need a gentle whisk before serving.
Recipe by Gastromony at