Going vegan doesn’t mean having to give up all your favorites, including tangy Limoneira® orange curd. This version uses non-dairy milk, and achieves the same kind of creamy, delectable flavor and texture. You can use to top desserts like ice cream and cakes, spread it on toast, add a spoonful to your yogurt, fill cakes and muffins with it, and much more.
Measure the cornstarch into a saucepan, and stir constantly as you add the orange and lemon juices.
Now, add the sugar, and then the milk, as you continue to whisk constantly to ensure a smooth texture.
Over a medium-low setting, cook the mixture slowly, stirring constantly until the sugar has completely dissolved.
Continue to cook as you stir until the curd reaches a boil. It should become very thick. Do not let it boil for more than a minute before removing from the heat.
Add the vegan butter and stir it into the mixture thoroughly.
Transfer it to a clean jar, and let it cool to set.
You can place it in the fridge overnight to set completely if you like.
It will keep up to two weeks in the fridge. Stir before using.
Notes
Note: You can make curd with Moro blood oranges, Cara Cara oranges, lemon, and other citrus. The only caveat would be that you might need to adjust the amount of sugar.