Begin by soaking the oranges in a vinegar-water solution for 10 minutes to remove any residues. After soaking, dry the oranges thoroughly, then use a fine grater to zest them, capturing the vibrant outer peel. Finally, cut the oranges in half and juice them into a measuring cup until you have 360 ml of fresh juice, setting the zest and juice aside for later.

In a medium saucepan, combine the cane sugar and freshly grated orange zest. Using your fingers, rub the zest into the sugar until the mixture becomes moist and aromatic, releasing the citrus oils.

With the flavored sugar ready, whisk in the cornstarch until thoroughly combined. Gradually pour in the freshly squeezed orange juice and non-dairy milk while mixing continuously. Sprinkle in the sea salt as you blend the ingredients until the mixture is completely smooth and free of lumps.

Place the saucepan over medium heat and continuously whisk the mixture to prevent sticking. Cook for about 10 minutes or until the curd thickens and coats the back of a spatula.

Once the mixture is thickened, remove it from the heat. Use a fine-mesh sieve to strain the curd into a bowl, eliminating any lumps. Immediately add cold, cubed vegan butter to the warm curd, whisking until the butter melts and incorporates completely.

To store your freshly made orange curd, cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool at room temperature for 10-15 minutes. Once cooled, transfer the curd to a sealed container or jar, and refrigerate it for at least an hour before using.