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    Home » Recipes » Sauces

    Vegan Custard

    Published: Jan 30, 2023 · Modified: Mar 16, 2023 · by Puja Verma

    Jump to Recipe Print Recipe

    This vegan custard comes together in less than 10 minutes and requires just 6 easy-to-find main ingredients. It’s velvety smooth, rich, creamy, and decadent. Use it as an egg-free replacement in cakes, tarts, pastries, and more!

    A glass bowl of custard sauce with a spoonful drizzling over it.

    Why you’ll love it

    • Easy: Everything is mixed and prepared in one pan. You don’t need to be an expert baker to put this simple recipe together!
    • Allergen-friendly: This custard is free of eggs, dairy, and gluten. It’s the perfect option for just about everyone!
    • Few ingredients: Only 5 ingredients are necessary to make this recipe a success. You probably already have most of them on hand.
    • Versatile: Serve custard in a variety of hot or cold desserts. It makes a delicious egg and dairy-free substitute in puddings, pies, cakes, ice cream, and tarts.

    What is custard?

    Custard is traditionally made from milk or cream, sugar, and egg yolks. The mixture is thickened by heating everything slowly over low heat.

    The consistency ranges from thin and pourable (crème anglaise) to thick pastry cream used for piping into éclairs. Regardless of the texture, custard is utilized in both savory and sweet recipes like quiches, trifles, crumbles, tarts, donuts, or crème brulée.

    What is vegan custard?

    In a traditional custard, the thickening process is achieved by the coagulation of egg protein. In comparison, a vegan custard is thickened with only cornstarch.

    With the addition of oat milk and vegan butter, the overall taste and texture emulate the richness and creaminess of an egg-based custard. But, I’ll let you be the judge!

    Ingredients & Substitutions

    Vegan custard ingredients laid out separately.

    Oat milk: I suggest using an oat milk barista blend since it has a thicker consistency. If you can’t find it, opt for regular oat milk (full fat), soy milk, or pea milk.

    Sugar: Use regular granulated sugar or cane sugar for a delicate sweetness. Just make sure it’s organic or certified vegan-friendly.

    Cornstarch: To thicken vegan custard, cornstarch is a must! Arrowroot starch or potato starch will also work.

    Vanilla: Adds a sweet and creamy element. I always recommend opting for pure vanilla extract whenever possible. A little goes a long way!

    Vegan butter: Use your favorite brand like Miyoko’s, Melt Organic, or Forager Project.

    Instructions

    Whisking milk in a sauce pan with a whisk.
    • Step 1: Place all of the ingredients (except the butter) into a medium-sized saucepan. Whisk everything together until there are no more lumps of cornstarch left.
    Custard sauce in a sauce man with wooden spoon in it.
    • Step 2: Heat the saucepan over medium while continuously whisking until it starts to thicken. This process can take anywhere from 7 to 9 minutes, so be patient!
    A wooden spoon covered with custard sauce with a straight clean line through the sauce.
    • Step 3: Once it starts to thicken, immediately remove the saucepan from the heat. Whisk in the butter until it completely dissolves into the vegan custard.
    • Note: Use a wooden or silicone spatula to check if your custard is ready. Coat the spatula with custard and run your finger through it. If it stays clean, it is ready.

    How to use vegan custard

    Custard in a small dessert bowl with a sprinkle of cinnamon and topped with raspberries.

    After your vegan custard is ready, use it in similar recipes as regular custard. These are some of my favorite ideas:

    • Make a vegan crème brulée.
    • Make custard-filled donuts or dumplings.
    • Fill vegan tarts or tartlets with custard.
    • Use it in a trifle layered with cream, jelly, and sponge cake.
    • Make vegan ice cream with a custard base.
    • Bake custard cake with vegan custard instead.
    • Serve a drizzle on top of crumbles and crisps.

    Storage

    For any leftover vegan custard, follow these quick and easy storage instructions to keep it fresh:

    • Fridge: You can store vegan custard in the fridge for 2-3 days as long as it’s in an airtight container or mason jar.
    • Freezer: I don’t recommend freezing vegan vanilla custard since the texture changes once it’s thawed. The only exception to freezing is if you’ll be making ice cream with it.
    Platted waffle with cinnamon powder, strawberries and a drizzle of custard sauce.

    Variations

    • Chocolate: To make a chocolate custard, add squares of dark chocolate or cocoa powder while the mixture heats.
    • Chai: Try making a chai-infused custard with the spices from my Chai Concentrate.
    • Coffee: Add a teaspoon or two of instant coffee or espresso powder for an intense coffee flavor.
    • Citrus: Add your favorite citrus fruit like lemon, orange, or lime. 
    • Thickener: Depending on your recipe needs, you can use alternative thickening agents like xantham gum or agar powder.

    Top tips

    • Cook it low and slow: Cook vegan custard over low-medium heat, and don’t let the custard come to a boil.
    • Don’t stop stirring: Continuously stir the mixture slowly and gently, making sure everything is fully mixed in the pan.
    • Add butter at the end: Add the butter at the end so the flavor is preserved in the final product.
    • Cool it completely: Let the custard cool completely before using or refrigerating it. This will allow it time to properly thicken.
    A bowl of vegan custard with a sprinkle of cinnamon powder and topped with fresh blueberries.

    FAQ

    Is custard gluten-free?

    Yes, this vegan vanilla custard recipe is completely gluten-free since it’s made with cornstarch. As with all food allergies, it’s important to double-check your individual ingredients to ensure there is no cross-contamination.

    Can you freeze vegan custard? 

    It’s not recommended to freeze vegan custard due to the cornstarch content. Usually, cornstarch becomes spongy once thawed. The only time you would freeze vegan custard is if you’re making vegan ice cream with a custard base.

    Why is my custard lumpy? 

    If your custard is lumpy, it’s likely because you didn’t whisk the cornstarch vigorously enough at the beginning. You may have also mixed it into hot water, which can make it paste-like.

    A spoonful of vegan custard.

    Similar Recipes

    If you enjoyed this vegan custard recipe, be sure to check out some more of my favorite desserts like these:

    • Vegan Peach Ice Cream: Simple coconut milk-based ice cream with juicy peaches.
    • Vegan Chocolate Chip Cookies: Easy small-batch cookies made egg and dairy-free.
    • Carrot Pie: A variation of your favorite pumpkin pie made with carrots.
    • Chai Hot Chocolate: A decadent and festive chocolate drink with a kick.
    Liquid custard sauce in a glass bowl with a spoonful drizzling over it.

    Vegan Custard

    5 from 3 votes
    Cook Time: 5 minutes mins
    Total Time: 5 minutes mins
    Serving Size: 4 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Creamy, velvety smooth, and rich vegan custard made with all plant-based ingredients. Make it in just 5 minutes for a beautiful decadent dessert. Use it in your cakes, tarts, pastries, or fruit cup.

    INGREDIENTS
      

    • 3 ½ cups oat brista blend
    • ½ cup sugar
    • ¼ cup corn starch
    • 1 teaspoon vanilla extract
    • 2 tablespoon vegan butter
    • ¼ teaspoon salt
    • ⅛ teaspoon turmeric powder (small pinch) optional for color

    METHOD
     

    • Place all the ingredients minus the butter into a medium sized sauce pan.
    • Whisk all the ingredients together till there are no more clumps of corn starch.
    • Place the sauce pan on the low-medium heat and continuously whisk till it starts to thicken. This process can take 7 to 9 minutes.
      Note - Do not let it come to a boil.
    • Once it starts to thicken, immediately remove from the heat. Whisk in the butter till it completely dissolves into the custard.
      Note: Use a wooden or silicone spatula to check if you custard is ready. Coat the spatula with custard and run your finger through the custard. If it stays clean, then it is ready.

    NOTES

    • Cook it low and slow: Cook vegan custard over low-medium heat, and don’t let the custard come to a boil.
    • Don’t stop stirring: Continuously stir the mixture slowly and gently, making sure everything is fully mixed in the pan.
    • Add butter at the end: Add the butter at the end so the flavor is preserved in the final product.
    • Cool it completely: Let the custard cool completely before using or refrigerating it. This will allow it time to properly thicken.

    NUTRITION

    Calories: 170kcal | Carbohydrates: 32g | Protein: 0.03g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 46mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 267IU | Calcium: 1mg | Iron: 0.1mg
    Course: Condiments, Dessert
    Cuisine: French
    Keyword: vegan custard, vegan vanilla custard
    Tried this recipe?Let us know how it was!
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    More about me →

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