Orange Curd (Eggless, Dairy-Free)

This bright, sweet and silky orange curd is quick and easy to make. No eggs or dairy needed, completely plant-based. Made with fresh almond milk created in the NutraMilk. It´s so versatile, it´s perfect as a dessert topping or as a spread for quick treat! Enjoy!

INGREDIENTS

• 1 ¼ cups (300 ml) orange juice, freshly squeezed (3-5 oranges, depending on size)
• 3 tbsp. orange zest, optional
• 2 tbsp. lemon juice, freshly squeezed
• 1 cup (240 g) plant-based milk of choice made with the NutraMilk (I used almond)
• 5 tbsp. (40 g) cornstarch, (cornflour), *see notes
• 1 cup (180 g) granulated sugar, *see notes
• ¼ tsp. sea salt
• ½ tsp. vanilla powder or vanilla bean paste, optional
• ¼ cup (50 g) vegan butter, stick butter, not margarine, *see notes

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Prepare the oranges: In a large bowl, combine 3 parts water with one part white vinegar and let the oranges soak in there for 10 minutes.
• If you want to include orange peel in the curd, peel 2 of the oranges and finely chop the peel. Set aside.
• Juice the oranges, and pass the juice through a fine-mesh sieve to remove any seeds.
• Add the almond milk, sugar, and cornstarch to a saucepan and whisk until smooth without any lumps. Add the orange juice and orange zest (if using) and whisk again to combine.
• Place the saucepan on medium-high heat and bring to a simmer. Turn down the heat slightly to a gentle simmer. Cook for 12-15 minutes, while stirring alternating with a rubber spatula and a whisk to prevent the mixture from sticking to the pan. The mixture will thicken and should coat the back of the spatula.

• Remove the saucepan from the heat and stir in the vegan butter until completely incorporated and you have a smooth curd.
• Allow it to cool to room temperature for 20 minutes.
• Storage: Transfer the curd to an airtight jar and refrigerate for up to a week. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Addicted to Dates.