Delicious and incredibly easy to make blood orange curd! It's made with handful of ingredients, and they are all vegan!
Unusual, mid-week post from me! We are still going through this snow blizzard over here, and as predicted, most of the country is suffering with snow-induced chaos...
So to keep myself warm and cosy, I've been experimenting with some recipes in my kitchen, and this vegan blood orange curd is one of them!
Blood orange season doesn't last anywhere near long enough in the UK, and I think they are just too beautiful not to be used and featured on the blog. I also can't believe that I've never featured them before... So, trying to make up for it with this sweet, delicious and super simple vegan blood orange curd today will be a good start, right?
I'm relatively new to the curd, as it goes. But I've been seeing it around a lot lately, and hearing all the good things about it... so I couldn't help it but try it for myself. And... I'm already hooked! The possibilities for using this vegan blood orange curd are endless, and making this white chocolate cake with it was the first thing on my list! But why stop there? It can also be used on your breakfast pancakes or porridge, in a pie, or as a filler for cookies and biscuits! Some may even say that it tastes great on toast (I'm yet to try it...)!
As you can see, there are many things to try this delicious spread with, so I better be off then! But I will see you very soon, with another exciting recipe!
Vegan Blood Orange Curd
- 2 large blood oranges (zest and juice)
- 4 tablespoon cornflour (or arrowroot powder or cornstarch)
- 5 tablespoon agave syrup
- 220 ml soya milk
- Place all the ingredients in a blender until smooth.
- Transfer the mixture into a small saucepan and place on a small heat. Keep stirring until it comes to boil and thickens. The mixture should be smooth.
- Transfer into a small jar or container and allow it to set for few minutes.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- The curd will set more as it cools, you can place it in the fridge to cool it down quicker.
- If you prefer the curd to be sweeter, just adjust the amount of agave nectar.
- You can store it in the fridge for up to 5 days