Vegan Custard

Vegan Custard is a silky, smooth, and dairy-free version of the classic dessert, made without eggs or milk. It’s thick, rich, and infused with a comforting vanilla flavor — perfect as a standalone treat or a component in other desserts like trifles, tarts, and puddings. Best of all, it comes together in just minutes with a few simple ingredients.

Why You’ll Love This Recipe

• 100% Plant-Based: Ideal for vegans and those with dairy or egg allergies.
• Quick to Make: Ready in under 15 minutes with minimal effort.
• Versatile: Works beautifully as a dessert base or as a topping for pies and cakes.
• Creamy Texture: Just like traditional custard — thick, smooth, and luscious.
• Customizable Flavor: Easy to adapt with chocolate, citrus, or spice additions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ½ cups unsweetened plant-based milk (oat, almond, or soy work well)
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon vegan butter (optional, for richness)
• 1 teaspoon vanilla extract
• Pinch of turmeric (optional, for color)

Directions

1. In a medium saucepan, whisk together the plant milk, sugar, and cornstarch until smooth and fully combined (no lumps).
2. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble (about 5–8 minutes).
3. Once thickened, remove from heat. Stir in the vegan butter (if using), vanilla extract, and turmeric.
4. Let the custard cool slightly before using as a sauce or pour into ramekins if serving as a standalone dessert.
5. For chilled custard, cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate until cold.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Chocolate Vegan Custard: Add 2 tablespoons of cocoa powder with the cornstarch or stir in melted vegan chocolate after cooking.
• Lemon Custard: Replace ¼ cup of milk with fresh lemon juice and add 1 tablespoon of lemon zest.
• Spiced Custard: Add a pinch of cinnamon, nutmeg, or cardamom for a cozy twist.
• Coconut Custard: Use canned full-fat coconut milk for a rich, tropical version.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently in a saucepan over low heat, stirring frequently. Add a splash of plant milk if it becomes too thick.

FAQs

Can I use any plant-based milk for vegan custard?

Yes, though oat, soy, and almond milk provide the best results for texture and taste.

How can I make the custard thicker?

Increase the cornstarch slightly or simmer the mixture longer until it reaches your desired consistency.

Is vegan custard gluten-free?

Yes, as long as you use gluten-free cornstarch and check labels on other ingredients.

Can I use arrowroot instead of cornstarch?

Yes, arrowroot can be substituted in equal amounts for a similar thickening effect.

Why add turmeric to custard?

It gives the custard a natural yellow hue, similar to egg-based custard. Just a pinch is enough.

Can I freeze vegan custard?

Freezing is not recommended as it can alter the texture once thawed.

What can I use vegan custard for?

Serve it with pies, crumbles, cakes, fruit, or use as a base in trifles and layered desserts.

Can I reduce the sugar?

Yes, adjust the sugar to your preference or use a sugar substitute like maple syrup or agave.

How do I prevent lumps in my custard?

Whisk the mixture constantly while cooking and ensure the cornstarch is fully dissolved before heating.

Does this custard set like traditional custard?

Yes, it thickens as it cools and can be firm enough for layering or spooning.

Conclusion

Vegan Custard is an easy, reliable recipe for anyone craving a smooth and creamy dessert without animal products. With its luxurious texture and adaptable flavor, it’s the perfect plant-based addition to your dessert repertoire — whether you’re layering it into a trifle or enjoying it by the spoonful.

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