Vegan Blood Orange Curd

Vegan blood orange curd - this fruit curd is quick and easy to make, super smooth, delicious and very versatile! Great for breakfast or for using in desserts.

One of the most popular recipes on my site is my vegan lemon curd, and for good reason. It is so easy to make and extremely delicious! Lemons are not the only fruit that can be used to make fruit curd however and I was keen to rework the recipe to make a blood orange version.

It worked perfectly; this vegan blood orange curd is smooth, creamy and addictively good! Vegan fruit curd is a lot quicker and easier to make than the traditional egg based variety, and you don't have to worry about ending up with a panful of sweet scrambled eggs rather than curd!

Apart from the blood oranges, it is made using fairly basic ingredients - lemon, cornflour, sugar, soy milk and vegan butter; so there is no need to source harder to find ingredients such as agar agar.

With regards to the butter, you can use whichever variety you prefer; a spreadable kind such as Vitalite will give a softer set, and a solid block kind such as Naturli vegan block or Stork block will give a slightly firmer set. It may also work using coconut oil but I haven't tested it.

This vegan blood orange curd is utterly addictive; despite the fact that it will keep for up to a couple of weeks in the fridge, it never lasts for more than a couple of days in my house… It is also incredibly versatile and can be used for so many different delicious things; why not try it:

• spread on toast, muffins or scones
• with crepes or pancakes
• swirled into (vegan) yogurt or ice cream
• spooned into pre-baked mini tart shells along with some fresh fruit
• on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
• to fill a cake or cupcakes
• or just eat it straight from the jar with a spoon…

How To Make Vegan Blood Orange Curd:

(For ingredients and full instructions see the recipe card below)

Place 30g cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the juice of five blood oranges; strain it first if you want very smooth curd.

Whisk in granulated or caster sugar and some soy milk (any other non-dairy milk will work too but soy gives the creamiest result).

Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.

Remove the pan from the heat and add the vegan butter, stir until melted and smooth. Allow the curd to cool a little then pour into a large jar (preferably sterilised - see below for instructions on how to sterilise jars).

Place the jar in the fridge overnight (if you can wait that long to dig in!) for the vegan blood orange curd to cool and set. The following day, give it a good stir before serving. It will keep for up to two weeks in the fridge; you may find that it separates a little after a couple of days, just give it a good stir and it will be fine.

How To Sterilise Jars:

The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven.

Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.

I also have recipes for vegan lemon curd,  vegan coconut lime curd and vegan mango curd that you might want to check out!

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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4 from 2 votes

Vegan Blood Orange Curd

Vegan blood orange curd - this fruit curd is quick and easy to make, super smooth, delicious and very versatile! Great for breakfast or for using in desserts.

Course Breakfast, Dessert

Cuisine British, vegan

Keyword curd

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 large jar

Author Domestic Gothess

Ingredients

• the juice of 5 large blood oranges (about 250ml/1 cup) strained
• juice of 1 large lemon
• 30 g (3 Tbsp) cornflour (cornstarch)
• 125 g granulated or caster sugar
• 60 ml (¼ cup) unsweetened soy milk (or other non-dairy milk)
• 50 g vegan butter

Instructions

• Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the blood orange and lemon juices.
  
• Whisk in the sugar and milk. Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.
• Remove the pan from the heat and add the vegan butter, stir until melted and smooth.
• Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the vegan blood orange curd to cool and set.
• The following day, give it a good stir before serving. It will keep for up to two weeks in the fridge; you may find that it separates a little after a couple of days, just give it a good stir and it will be fine.

Notes

With regards to the butter, you can use whichever variety you prefer; a spreadable kind such as Vitalite will give a softer set, and a solid block kind such as Naturli vegan block or Stork block will give a slightly firmer set. It may also work using coconut oil but I haven't tested it.

It may be possible to swap the cornflour for arrowroot but again, I haven't tested it.