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Rated excellent by our customers

Blood Oranges, Vegan Cream and Maple Syrup Recipe

The vegan version of our Blood Orange, Ricotta and Honey dessert is a delicious way to enjoy beautiful seasonal red blood oranges this winter. Use ready-made vegan whipped cream right out of the can, or make your own by whipping chilled soy, rice or even millet cream. Lightly sweeten with a thin drizzle of maple syrup if you wish.

Posted by: michael




< 15 mins

Skill Level




Courses etc.


You will need

2 Red Moro Blood oranges

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1 can of ready-made vegan whipped cream, chilled OR Available only in our Edinburgh shops More products
200ml soy cream, chilled OR More products
200ml rice cream, chilled OR

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200ml millet cream, chilled
a little maple syrup to serve, OR More products
malt rice syrup (not gluten free), OR More products
date syrup More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Peel the oranges with a sharp knife. Remove the peel and also the pith. Cut the oranges into segments, discarding the thin white skin between segments. Do this over a bowl to catch any orange juices
  • If whipping your own vegan cream, make sure it is well chilled. Then whip it until if forms soft peaks using a hand whisk, a rotary whisk, an electric mixer or a food processor.
  • Otherwise, just take your ready-made vegan whipped cream out of the fridge.
  • Put the equivalent of about 2 heaped tablespoons of vegan whipped cream in each of 4 little saucers. Arrange the orange segments on the cheese / cream. Drizzle with the reserved orange juices and the honey, maple, brown rice syrup, or liquid sweetener of your choice, if using. For a dessert free of added sugar, just leave the sweetener out out.

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Shopping List

Red Moro Blood Orange ORGANIC
Real Foods (each)
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Maple Syrup Canada No 1 ORGANIC
Vertmont (250ml)
Rice Syrup Malt ORGANIC
Clearspring (300g)
Date Syrup ORGANIC
Biona (350g)