This vegan orange cream has its own story: a while back, one of my readers, Mariuccia, who often experiments with my recipes possibly making some changes, showed me her version of my light custard without eggs prepared with orange juice.
She used a whole orange, juice and peel, and made an orange cream that immediately inspired me! However, I wanted to make it in a vegan version: without eggs and also suitable for those who are lactose intolerant, so I had to make some further modifications and experiment a bit.
The result was really excellent! Besides that it is prepared in no time, it’s truly tasty, very fragrant with orange, and also very important: only 2 Weight Watchers Propoints per serving, and if you want, you can eat it all! Let’s see how I did it…
Other creams from my blog:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2/3 cup soy milk (unsweetened or other plant-based milk)
- 1 tbsp agave syrup (or maple syrup)
- 3 tbsps flour
- 1 orange (juice and peel)
- 1 pinch ground turmeric (optional)
- Total points = 4 WW points
- Points per serving = 2 WW points
Tools
- Knife
- Citrus Juicer
- Lemon Zester
- Saucepan
- Wooden Spoon
Steps
First, thoroughly wash the orange, cut some pieces from the peel making sure not to take the white part which is bitter, and cut strips from the rest of the peel with the appropriate tool: these are to be set aside as decoration. Cut the orange in half and squeeze it. Measure the juice obtained and then measure the soy milk to make a total of about 1 cup of liquid. In my case, I got about 1/3 cup of juice and so I used 2/3 cup of soy milk.
In a saucepan, mix flour, agave syrup, and orange juice to form a cream. Put on the stove over low heat.
Add the orange peel and the cold soy milk little by little, stirring to incorporate it 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 add a pinch of turmeric now: I did not 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 is still hot, when it cools, it will reach the right density to be used even in a piping bag.
Remove from the heat and let the cream cool. If you’re in a hurry, you can pour it into a metal container immersed in cold water and to prevent crust formation, cover it with a bit of plastic wrap in contact with the surface of the cream.
This vegan orange cream is truly delicious, you can enjoy it simply with a spoon, even adding some dark chocolate chips: but remember to count the extra WW points! Or you can use it to fill cakes and cream puffs: it is very versatile!
And it’s also delicious served with some fresh fruit or with a couple of light cookies for a light snack or a luscious dessert at the end of a meal. I found it exquisite, and not just me, it was devoured in no time… Thanks again to Mariuccia for the idea!
Enjoy!
by Giovanna Buono
FAQ
It’s not orange season, can I use purchased juice?
Of course you can, but make sure it’s unsweetened, and obviously the total WW points will be 5 and not 4.
Can I use another type of milk?
To make the vegan orange cream, any unsweetened plant-based milk will do just fine, even homemade.
How can I store it?
You can keep it in the fridge for 2 or 3 days, or you can freeze it for 3 months (I haven’t tried longer). Let it thaw well, mix vigorously again, and it will be ready to use!
