Place the cornflour, icing sugar, water, and blood orange juice in a pan and whisk until smooth.

Place over a medium-low heat and cook, stirring continuously, until thick.

Turn the heat down to low and add the plant milk and vegan butter.

Whisk well until the butter has melted and is fully incorporated.

If needed, return to a low heat and whisk for a few more minutes until thickened to your liking.

Pour the hot blood orange curd into sterilised jars.

Seal and refrigerate to set before serving.