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This vegan clementine curd recipe was first published on November 8th, 2021.

We kicked off the Christmas content with none other than a full-on Christmas collection from 2020 post because we wanted to give you a taste of what it was. Now that we have moved on from the old, and in with the new, you have got a taste of what’s to come. So to continue in style, I thought we could try experimenting a bit more with our cooking hence why our vegan clementine curd recipe is here today.

We have a soft spot for curd, I don’t think we have made much effort to hide that. From the recipe for peach curd to the passion fruit curd one, you know we love a good one. But we did not have a vegan version just yet, so we thought it would be great to add one to our collection and even better to add it to our vegan crostata recipe.

And let me tell you one thing, this vegan clementine curd recipe did not disappoint. It was creamy and full of flavor, very similar in consistency to what you would expect from a normal curd. Yes, there are no egg yolks or unsalted butter in this, and no lemon juice. But we are already planning to use this same recipe for lemon curd because it couldn’t be any easier!

We have already eaten the whole vegan clementine curd, it just did not last. But I am sure it can be stored in the fridge for a week or two, so you know, you don’t have to eat it all in one go just like we did. But then again, I wouldn’t judge you if you did.

Of course, a vegan clementine curd is quite the Christmas morning breakfast kind of deal. You can offer it as a present to your vegan friends and family (because it honestly cooks in minutes!) or even have it on the table for breakfast. You can keep it for yourself that this clementine curd is actually vegan, no one will realize.

A jar of bright orange clementine curd with a spoon, resting on a white cloth with red stripes. Fresh clementine slices and peeled segments are scattered around, along with a wooden citrus reamer, creating a fresh and vibrant setting. The background is a clean white marble surface, emphasizing the homemade citrus spread.

Table of Contents

Time to get this clementine curd ready

Clementine curd is a zesty, vibrant treat that’s perfect for adding a burst of citrus flavor to your desserts, breakfasts, or snacks. This vegan version of the classic curd swaps out the eggs and butter for plant-based alternatives, creating a rich and creamy texture without compromising on flavor.

Whether you’re spreading it on toast, folding it into pastries, or using it as a topping for vegan cakes, this vegan clementine curd is a delicious way to enjoy the sweet and tangy notes of fresh clementines.

What is a curd?

Curd, particularly citrus curd, has its origins in 19th-century England, where it was first made as a way to preserve the seasonal abundance of fruit, especially lemons. Originally, curds were more rustic, with a consistency closer to cottage cheese as the fruit juice would curdle the cream. Over time, the recipe evolved into the smooth and velvety spread we know today, which became popular for its versatility.

Traditionally made with eggs, butter, sugar, and citrus juice, curd was often enjoyed with scones or used to fill tarts and pastries in English afternoon tea settings. Lemon curd was the most common variation, but other citrus fruits like lime, orange, and clementine became popular alternatives, each bringing its own unique flavor profile.

Vegan adaptations of curd have gained popularity in recent years as plant-based diets have become more mainstream. These versions replace eggs and butter with plant-based ingredients while retaining the curd’s signature creamy texture and bright, tangy flavor. Today, vegan curds are used much like their traditional counterparts: spread on toast, layered in desserts, or enjoyed with a variety of baked goods. The process of making curd has thus evolved to suit modern tastes while keeping its rich culinary history alive.

What are clementines and are they good for you?

Clementines are small, seedless citrus fruits that are a hybrid between a mandarin orange and a sweet orange. Known for their easy-to-peel skin, juicy flesh, and sweet, tangy flavor, they are a popular snack, especially during the winter months when they are in season. Clementines are often called Christmas oranges due to their peak availability in late fall and winter, making them a festive favorite.

In terms of health benefits, clementines are an excellent source of essential nutrients:

High in Vitamin C: Clementines are packed with vitamin C, an antioxidant that supports immune function, promotes healthy skin, and aids in collagen production;
Rich in Fiber: They provide dietary fiber, which is beneficial for digestion and helps regulate blood sugar levels;
Low in Calories: With their naturally sweet taste and low calorie count, clementines make for a healthy snack option;
Packed with Antioxidants: Clementines contain flavonoids and other antioxidants that help protect cells from oxidative damage and reduce inflammation.

Additionally, they provide smaller amounts of other important nutrients like potassium, folate, and vitamin A. Their hydrating, refreshing qualities also make them a great way to stay energized and hydrated throughout the day.

What ingredients do you need to make this clementine curd vegan?

So, the ingredients for this vegan clementine curd are very simple. Almost all of them are pantry staples, including corn flour, almond milk, and sugar. The clementines will be best when ripe and in season (even though they are widely available all year round) and you will be using both the clementine juice and clementine zest.

For a vegan clementine curd, each ingredient plays an important role in achieving the right texture, flavor, and color, while keeping the curd plant-based and delicious:

Caster Sugar: This finely ground sugar dissolves more easily than regular granulated sugar, making it ideal for smooth curds. Its sweetness balances the tanginess of the clementine juice, creating a harmonious flavor profile. In vegan curd, caster sugar helps provide that classic sweet-tangy contrast without compromising the texture;
Cornstarch: Cornstarch is a key thickening agent in vegan curd. Since traditional curds rely on eggs to thicken, cornstarch serves as a plant-based alternative that helps give the curd its creamy, luscious consistency. When cooked with liquid, cornstarch forms a smooth, glossy texture, ensuring the curd is thick and spreadable;
Almond Milk: Almond milk is a popular plant-based milk that adds a mild, nutty flavor and creamy texture to the vegan curd. It helps balance the citrusy tang of the clementine juice without overpowering the other ingredients. Almond milk is also rich in vitamins and minerals, contributing to the overall nutritional profile of the curd;
Clementine Juice: Fresh clementine juice is the star of the recipe, delivering a bright, zesty flavor. Its natural sweetness and tang make it the perfect citrus base for the curd. The juice brings out the signature sweet-tart flavor that makes curd such a beloved treat while adding a beautiful, light orange hue;
Clementine Zest: The zest of a clementine adds an extra burst of citrus flavor that’s more concentrated than the juice. Zest contains essential oils that give the curd a deeper, aromatic citrus note, enhancing the overall flavor. It also adds texture and complexity to the final product;
Turmeric: While turmeric is best known as a spice, in this recipe it is used in very small amounts to add a natural yellow color, giving the curd a vibrant, golden hue. It doesn’t affect the flavor when used sparingly, but visually, it helps mimic the rich color typically associated with traditional citrus curds made with egg yolks. Plus, turmeric is known for its anti-inflammatory properties, adding a subtle health benefit to the curd.

Together, these ingredients create a rich, silky, and flavorful vegan clementine curd that’s just as delicious as the traditional version!

How do you make the vegan clementine curd?

I am not even joking when I say this will take minutes to make. You honestly just need to put all the ingredients in a pot and mix. How much easier can it get? There is no need for a heatproof bowl over simmering water, none of that nonsense.

When it comes to a curd, make sure you use a thick bottom pot so that you don’t risk burning it easily. Because of the ingredients in this vegan clementine curd, they tend to cook quite fast and even a second of you getting distracted by a message or your kids can completely mess this up. I am not blaming the message or the messenger, but I messed it up. I know first-hand this is easier than I cared to admit to the girls.

Can I substitute anything in this clementine curd?

Well, to be completely honest with you, unless your only switch is a different brand of almond milk than the one we have used, I would be very careful. I have tested this with juice from a carton, and the clementine flavour would not come through strong enough.

I also tried avoiding the zest, but the best course of action is to stay on track with all the ingredients. As it really should be with any recipe.

So, in short, no. I would not substitute anything in this recipe for vegan clementine curd. Sorry.

How can I store the clementine curd?

You will be using sterilised jars to store your clementine curd. You will need to make sure they are clean and dry, and usually, the best way to clean the jars is to run them in the dishwasher at the highest temperature possible. Dry them with a paper towel and set them aside until you are ready to use them.

How can I use the vegan clementine curd?

I mean, something like this can easily be spread on bread and butter in the morning. Or it’s the perfect topping for one of your cakes, imagine a pound cake with this, bliss! If you are also looking forward to the better weather, it’s perfect to have on ice cream too! And should we even add on pastries? The world is for you to choose!

But let me go ahead and share the recipe with you now.

Vegan Clementine Curd

Simona

A creamy and zesty vegan clementine curd, ready to use over toast or on ice cream. Or even by the spoon!

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Prep Time 5

Total Time 15

Course Sweet

Cuisine English

Servings 1 x 460ml jar

Ingredients

½ cup caster sugar
2 tbsp cornstarch
1 cup almond milk
½ cup fresh clementine juice 6-8 clementines
zest of 3-4 clementines
2 pinch turmeric for colour optional*

Instructions

Place all your ingredients in a thick bottom pan and mix well.
Heat up until everything is well combined and let it cook for 5-10 minutes, until it starts to thicken up **.
Once cooked, pour into the sterilised jars and let it cool down to room temperature before storing in the fridge.

Notes

* turmeric: Make sure you do not put too much, or the flavour of turmeric will overpower the very delicate flavour of the clementine.

** thickening: I know you will be tempted to keep it on the heat until fully thick, but that will make it completely solid in the fridge so I would avoid that.

This vegan clementine curd will last for a week in the fridge.

Keyword clementine curd, plant based clementine curd, vegan clementine curd

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Is a vegan curd worth my time?

Look, as a non-vegan myself, I found this vegan clementine curd to be extremely easy to make. Even easier than a normal curd. No unsalted butter or eggs to chop and stir in, and no mess assured. Just simple ingredients and a one-pot and spoon kind of deal. Flavour-wise, it was also 100% worth it. It was beautiful, and we had it by the spoon. Sometimes on cookies too.

But it’s just a beautiful combo you absolutely need to have on your table for Christmas breakfast and have a total feast on the day. Or any other day, but you know what I mean. It’s lush to eat, looks brilliant and I am sure if you don’t mention it, no one will realize it is actually vegan.

I would love to hear your thoughts on this vegan clementine curd recipe, so please leave a comment below. And if you are after some extra Christmas recipes, why not check these out: