Name: Vegan Orange Curd (No Eggs or Butter!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: British
Ingredients: 4 large oranges; 1 tbsp cornstarch; 50g caster sugar; 90g coconut cream*; A pinch of turmeric; ½ tsp vanilla essence

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This Vegan Orange Curd is easy to make, super creamy and zesty and contains no eggs, dairy or butter. It’s ready in just 10 minutes and is great for desserts and snacking.

If you love all things orangey then this is the curd for you. I love lemon curd too, but this year I really wanted to work on an orangey, zesty and vibrant one that would work well I n desserts, buns and for spooning straight from the jar. I have worked and re-worked this recipe several times as I wasn’t happy with the texture, colour and/or taste but this is it. It’s a creamy, smooth and decadent orange curd that is healthier, contains no butter (vegan or otherwise) and is totally dreamy.

A jar of Vegan Orange Curd (No Eggs or Butter!) with a spoon and oranges — Vegan Orange Curd (No Eggs or Butter!)

Why will I love this?

This orange curd is seriously the best, it is:

Fresh, vibrant, fruity and zesty
Orangey, sweet and creamy
Smooth, luscious and only flavoured with real ingredients
Contains no eggs or dairy
Does not contain butter (vegan or otherwise)
It’s vegan, gluten-free and nut-free
Made with REAL oranges
Made with 5 ingredients only
Is quick and easy to make in 10 minutes
Great for baking with, spooning into desserts or from the jar

If you already love the sound of this, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A jar of Vegan Orange Curd (No Eggs or Butter!) — Vegan Orange Curd (No Eggs or Butter!)

A jar of Vegan Orange Curd and a spoon above it — Vegan Orange Curd (No Eggs or Butter!)

What ingredients do I need?

The ingredients you need are simple and I have linked below to my favourite brands and shops to get ready to make this recipe.

Oranges: this recipe works with fresh oranges. We use the zest and juice of the oranges for a really fresh and vibrant flavour.
Cornstarch: or arrowroot powder works to thicken the mix enough that is is creamy and smooth but so that it is spreadable and spoon-able.
Caster sugar: the finer the sugar, the better for this curd as it melts into the liquid ingredients more smoothly and creates a better overall experience. I have tried this with maple and coconut sugar and it still works but the colour us darker and less vibrant.
Coconut cream: this is the magic ingredient which means we do not need any vegan butter. Chill a tin of full-fat coconut milk in the fridge and then scoop off the solid cream part. Save the liquid and other cream for smoothies, curries and oatmeal.
Turmeric: this is for added colour and is not strictly essential. We only need a tiny amount, too, so as not to impart any of the turmeric flavour.
Vanilla: this is also optional and is for flavour only.

Is this curd egg-free, gluten-free and nut-free?

Yes this recipe does not contain eggs, gluten or nuts.

How do I make this?

I have worked this recipe so it’s as easy as it can be and to squash any ideas that making your own curd is hard or time consuming!

Zest and juice the oranges: get as much as you can out of them.
Stir the cornstarch with some of the juice: to make a slurry to pour in.
Into a medium saucepan add the juice and zest, the slurry and sugar: and begin to warm through.
As soon as the sugar has dissolved, continue to cook over a high heat: for 10 minutes, whisking often.
The mix will start to thicken at 8 minutes but keep going: the mix will start to pull away from the sides.
Remove from the heat and whisk in the coconut cream: and the turmeric and vanilla, if using.
Whisk till sooth then pour into heatproof jar: and allow to cool fully.
Cover and refrigerate overnight where it will continue to thicken: and then enjoy.

A spoon going into a jar of Vegan Orange Curd — Vegan Orange Curd (No Eggs or Butter!)

Are there are tips and tricks to consider?

Be patient with the curd as it will thicken if you continue to heat it over a high heat and don’t worry if it is bubbling away to the top of the pan, this is normal. A stainless-steel pan rather than a ceramic works best for me. Also, this recipe works best with freshly squeezed juice and not that from a carton.

How can I use this orange curd?

There are so many ways to enjoy this Vegan Orange Curd:

Strawberry Orange Fluffy Vegan Rolls
Use instead of lemon curd in my Vegan Lemon Blueberry Sweet Rolls
Make an orange version of my Lemon Passionfruit Banana Bread
Spoon into tarts and pie crusts and top with whipped cream
Spoon over ice cream and porridge bowls
Spread onto toast like my Super Seedy Grain-Free Bread

How long will this last?

Once cooled and in the glass jar, keep the orange curd for up to 1 week in the fridge.

A jar of Vegan Orange Curd with a spoon — Vegan Orange Curd (No Eggs or Butter!)

What else can I make?

If you are looking for other zesty recipes, how about my: