This vegan orange cream has its own story: some time ago one of my readers, Mariuccia, who often experiments with my recipes, maybe making some changes, showed me her version of my light custard without eggs made with orange juice.
She used a whole orange, juice and peel, and prepared an orange cream that immediately inspired me! But I wanted to make it in a vegan version: without eggs but also suitable for those who are lactose intolerant, so I had to make some additional modifications and experiment a bit.
The result was truly excellent! Besides, it is prepared in no time, it is really tasty, highly fragrant with orange, and, very importantly: only 2 Weight Watchers Propoints per serving and if you want you can eat it all! Let’s see how it’s prepared.
Other creams from my blog:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2/3 cup soy milk (unsweetened or other plant milk)
- 1 tablespoon agave syrup (or maple)
- 2 tablespoons flour
- 1 orange (juice and peel)
- 1 pinch turmeric powder (optional)
- Total Points = 4 WW points
- Points per serving = 2 WW points
Tools
- Knife
- Citrus Juicer
- Lemon Zester
- Wooden Spoon
- Small Saucepan
Steps
First, wash the orange well, cut a few pieces from the peel avoiding the white part which is bitter, and make strips from the rest of the peel with the appropriate tool: these are to be kept aside for decoration. Cut the orange in half and juice it. Measure the obtained juice, then measure the soy milk to reach about 1 cup of total liquid. In my case, I got about 1/3 cup of juice and then I used 2/3 cup of soy milk.
In a small saucepan, mix flour, agave syrup, and orange juice to form a creamy mixture. Place over low heat.
Add the orange peel and cold soy milk little by little, stirring to incorporate well. Continue stirring and as soon as it starts to boil, lower the heat and thicken the cream. If desired, to make the cream even more yellow/orange, you can now add a pinch of turmeric: I didn’t use it (forgotten!) so in the photos, you see the version without turmeric. If lumps form, after removing the peel, use an electric whisk for a few seconds. Even if the cream may seem a bit liquid when it’s still hot, once cold it will reach the right consistency to be used even in a piping bag.
Remove from heat and let cool. If in a hurry, you can pour it into a metal container immersed in cold water and to prevent the formation of film cover it with some plastic wrap in contact with the surface of the cream.
This vegan orange cream is really delicious, you can enjoy it simply by the spoonful also adding some dark chocolate drops: remember, however, to count the extra WW points! Or you can use it to fill cakes and puffs: it’s very versatile!
And it’s also delicious served with some fresh fruit or with a couple of light biscuits for a light snack or a delicious dessert at the end of a meal. I found it exquisite and not just me, here it was devoured in no time… Thanks again to Mariuccia for the idea!
Enjoy!
by Giovanna Buono
FAQ (Questions and Answers)
It’s not orange season, can I use store-bought juice?
Of course you can, but make sure it’s unsweetened and obviously the total WW points will be 5 instead of 4.
Can I use a different type of milk?
To make the vegan orange cream, any unsweetened plant milk will be great, even homemade.
How can I store it?
You can keep it in the fridge for 2 or 3 days or even freeze it for 3 months (I haven’t tried longer). Let it thaw well, stir vigorously again, and it will be ready to use!
