Delicious and incredibly easy vegan blood orange curd—made with a handful of simple ingredients.
Hello!
With a cold snap and snowfall keeping me indoors, I’ve been testing cozy recipes in the kitchen. This vegan blood orange curd is one of my favourites from those experiments.
Blood orange season is short in the UK, and their colour and flavour feel too special not to celebrate. I’m surprised I hadn’t shared a recipe featuring them before, so this bright, tangy curd is my way of making up for it.
I’m fairly new to making curds, but after trying a few versions I’m hooked. This vegan blood orange curd is versatile—use it to fill cakes, spread on pancakes or toast, swirl into porridge, fill cookies, or top tarts. It’s especially lovely in a white chocolate cake.
There are so many ways to enjoy it that I’m already planning what to make next. I’ll be back soon with another recipe.
Stay warm,
A.
📖 Recipe
Vegan Blood Orange Curd
5
10
15
1
300ml jar
225kcal
Ingredients
- 2 large blood oranges (zest and juice)
- 4 tablespoon cornflour (or arrowroot powder or cornstarch)
- 5 tablespoon agave syrup
- 220 ml soya milk
Instructions
-
Place all ingredients in a blender and blend until smooth.
-
Transfer the mixture to a small saucepan and heat gently, stirring constantly. Cook until it comes to a boil and thickens into a smooth curd.
-
Pour into a jar or container and let it cool for a few minutes. The curd will thicken more as it cools; refrigerate to speed this up.
Notes: recipes are developed and tested using metric measurements. For best results use digital scales; US customary conversions are approximate.
Notes
- The curd will set more as it cools; place it in the fridge to chill faster.
- Adjust the amount of agave syrup to taste if you prefer a sweeter curd.
- Store refrigerated for up to 5 days.
Nutrition
Calories:
225
kcal
Did you make this?
Tell me how you liked it—leave a comment or tag @anna_wierzbinska on Instagram. I love seeing your versions of my recipes!
