Start by cleaning the oranges. Soak them in a vinegar-water solution for about 10 minutes to remove impurities, then rinse well. Zest the oranges carefully and juice them, straining out seeds for a smooth texture.

In a medium saucepan, combine cane sugar and freshly grated orange zest, rubbing zest into sugar to release aromatic oils, creating a fragrant blend.

Add the strained orange juice, non-dairy milk, cornstarch, and a pinch of sea salt to the sugar-zest mixture. Whisk everything together until smooth.

Place the saucepan over medium heat and cook while continuously whisking for about 8-10 minutes until thickened.

Remove from heat, pour mixture through a fine mesh sieve into a bowl, and add cold vegan butter, whisking until melted and combined.

Cover with plastic wrap pressed on the surface to prevent skin formation and let cool for 10-15 minutes, then refrigerate for at least an hour.