Wash the oranges thoroughly in a mixture of water and white vinegar for about 10 minutes. Pat them dry, zest avoiding the bitter white pith, and juice them.

In a medium saucepan, combine cane sugar with the zested orange skin, rubbing until moist and fragrant.

Add cornstarch, freshly squeezed orange juice, non-dairy milk, and sea salt to the saucepan. Whisk until smooth.

Set over medium heat and stir continuously for about 10 minutes until the mixture thickens.

Remove from heat, strain into a bowl, and whisk in cold vegan butter until smooth.

Cover with plastic wrap pressed against the curd. Let cool for 10-15 minutes, then refrigerate until ready to use.