Food

Vegan Orange Curd

Don’t you just love fruit curds? Lemon is no doubt the most popular but I adore passionfruit curd and orange curd is rather luscious too. A while ago, I got hold of some beautiful Meyer lemons from the Subiaco Farmers Market and I *had* to make some lemon curd. I used Tenina’s Thermomix recipe for Citrus Curd which went wonderfully well with my Crepe ‘Pasta‘. This time, I had a couple of juicy Navel oranges needing a delicious purpose.

Vegan Orange Curd

Now, I’m totally up for gastronomic indulgences occasionally as long as it is balanced out with good, clean eating the rest of the time, but sadly, lemon curd falls into the former category. A ‘sometimes’ food. The average recipe for lemon curd involves a sizeable quantity of butter and eggs, not to mention sugar. Essentially, lemon curd is a dessert version of a Hollandaise sauce. You so want to eat it by the spoonful but you probably shouldn’t…

Of course it’s unlikely that anyone would down a cup of curd a day (although you could…) but I figured it wouldn’t hurt to try and find a curd recipe that tips the scale over to the healthier side. So I hunted around online for any vegan options for curd, preferrably using olive oil. I was intrigued to find quite a few ways to get a ‘good’ version of citrus curd. Some raised my eyebrows sky high (I get beans in cake, avocado in chocolate icing but PARSNIP in lemon curd???) while others seemed just a bit OTT (a raw lemon curd using dehydrated pith and zest…).

Vegan Orange Curd

Luckily I found less insane methods (no offence) of making a vegan fruit curd and concocted a hybrid of two recipes (from Desserts With Benefits and Food 52 – both amazing resources!). I used the basic Thermomix method for making curd but the recipe is also easy enough to make on the stovetop as long as you have time to give it the due attention.

This vegan curd isn’t as thick and buttery (duh… and doh) as traditional curds but there’s a lot of flavour and the olive oil gives it a unique taste and lustre. You can use vegan margarine or coconut oil if you prefer as an oil/fat alternative. I might increase the amount of cornstarch next time to get more body into it but that’s a matter of personal taste. The main thing is to use freshly squeezed orange juice because what it lacks in non-vegan richness is made up for by lovely pulpy bits of orange.

Vegan Orange Curd
 
Ingredients
  • 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)
Instructions
  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.

 

8 Comments

8 Comments

  1. Stephanie

    August 15, 2013 at 2:06 pm

    I love lemon curd too! There’s been times when I have wanted to make it but didn’t have enough eggs so it’s good to know that there are alternatives. Thanks for sharing!

    • Moni

      August 23, 2013 at 4:28 pm

      Thanks for visiting Stephanie. I must say there’s nothing like a full egg and butter curd but for something to finish a dessert off with, the vegan curd was perfectly fine :)

  2. Christine (@cookingcrusade)

    August 27, 2013 at 1:19 pm

    I adore citrus curds but would totally be able to down a cup (especially if it were in a nice big tart!) easily. Thanks for sharing this lovely healthier version!

    • Moni

      September 20, 2013 at 11:49 am

      Thanks for visiting Christine :) I love curds so much but sadly the traditional one is definitely a ‘sometimes’ food. I must try and make a vegan lemon one too next time.

  3. Ella

    June 22, 2014 at 7:38 pm

    I have tried to search for a good vegan lime or orange curd and this is the best I have found! Thank you. Finally I get to make this. Can’t wait!
    Your pictures are delicious by the way <3
    I think I will also try to make a lemon curd with the help of this recipe. Brilliant! thank you for the great recipe!

    • Moni

      June 30, 2014 at 11:38 am

      Thanks so much for visiting Ella! I am not actually vegan but I like to have the option to have the zesty, curdy yumminess without the buttery/eggy onslaught sometimes. Please let me know how the lemon curd goes :D

  4. Teresa

    August 15, 2016 at 1:57 pm

    Do you have a recipe for passionfruit curd as well?

    • Moni

      August 25, 2016 at 6:15 pm

      Hi Teresa! I would simply swap the cup of orange juice over for about 3/4 cup of passionfruit pulp/juice (the tinned kind is OK if you don’t have a lot of fresh passionfruit). I haven’t tried it but I don’t see why it wouldn’t yield the same result. Just sieve the pulp/juice if you don’t want seeds in your curd tho!

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