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Vegan Custard Recipe

By Sara Kidd May 30, 2019 24 Comments

Easy Vegan Custard Recipe

Vegan vanilla custard is a must with any apple pie, chocolate cake or ice-cream. Just because we’re vegan doesn’t mean we can’t have epic custard to satisfy all our vegan dessert desires. I assure you, it tastes exactly the same and this vegan recipe takes about 5 minutes to whip up using normal everyday ingredients. Thank me later…

The trick I learned when wanting to make a vegan custard, sauce or juice thick is to create a flour-based paste and add it to your liquid. This will thicken any sauce or custard. Once heated the vegan custard will thicken. You can add more cornstarch to your recipe if you’re wanting it to be thicker.


Flourless Chocolate Cake

This vegan custard recipe pairs really well with our latest flourless chocolate cake.


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vegan vanilla custard, egg free custard, dairy free, vegan recipe
Print

Easy Thick Vegan Vanilla Custard

Course Cake Filling
Cuisine Dessert
Keyword dairy free, egg free, vegan baking, vegan cake decorating, vegan custard
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 make 2 cups

Ingredients

  • 2 cups soy milk 500 mls
  • 60 grams white sugar approximately 4 tbs
  • 2 tbs lemon juice
  • 1 tbs vanilla extract
  • pinch sea salt
  • 1/4 cup corn flour/corn starch
  • 1/4 cup water 62.5 ml
  • pinch turmeric or vegan yellow food colouring

Instructions

  • Add soy milk, vanilla, and salt and sugar to a small saucepan
  • Mix together cornflour/corn starch and water in a separate bowl to form a paste
  • Add to saucepan and place on a medium heat on your stovetop
  • Gently bring to a boil whilst continuously stirring with a whisk until it thickens then take off heat
  • To make it yellow either add a tiny pinch of turmeric or vegan yellow food colouring

Notes

Add more corn starch if you're after a thicker custard
See YouTube video for all my tips, tricks and variations 

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Filed Under: Baking Show, Basics, Classic Flavours, Frostings, Fillings, Buttercreams, Nut Free, Popular Recipe, Vanilla, Vegan, Vegan Baking 101, Video Tagged With: custard

About Sara Kidd

Previous Post: « Easy Vegan Chocolate Peanut Butter Fudge
Next Post: Vegan Shortbread Cookies »

Reader Interactions

Comments

  1. Karey

    May 30, 2019 at 9:46 pm

    What makes it yellow? Cornstarch is white?

    Reply
    • Sara Kidd

      May 30, 2019 at 10:05 pm

      Oh thank you! I missed this step. You can use some turmeric or a tiny amount of vegan yellow food colouring.

      Reply
  2. Andrea

    July 13, 2019 at 4:58 am

    That looks so delicious.

    Reply
  3. Rachel

    January 6, 2020 at 1:40 am

    Could this be done with tapioca starch instead? Just wondering cause that’s what I happen to have! I’m excited to try it either way!

    Reply
    • Sara Kidd

      January 7, 2020 at 5:56 am

      Hey Rachel, in theory, yes! But you will just need to try it to see how it goes… xo

      Reply
  4. EJ Thompson

    January 18, 2020 at 7:15 pm

    Unfortunately my milk circled as soon as I added the lemon juice so I had to start over 🙁

    Reply
    • Sara Kidd

      January 19, 2020 at 3:29 am

      oh no! What brand of milk did you use?

      Reply
  5. poli roy

    January 25, 2020 at 1:22 pm

    what a yummy meal that is! I’m going to try now.

    Reply
  6. Catherine

    July 18, 2020 at 7:37 pm

    I just finished making vegan vanilla custard.
    I followed the instructions exactly. It came out beautifully. Taste so good had to taste it even though it was still hot. Filled four custard cups.
    Add to my other vegan desserts. Thanks

    Reply
    • Sara Kidd

      July 18, 2020 at 10:21 pm

      Thanks so much for letting me know xo

      Reply
  7. Sylvia

    August 19, 2020 at 4:17 pm

    Just made this and it came out perfect!!!! This is a keeper! Thank you!

    Reply
  8. Beth Goodwin

    August 20, 2020 at 6:23 pm

    I made this yesterday, it’s amazing!! We had leftover custard, could you reheat it?

    Reply
    • Sara Kidd

      August 23, 2020 at 9:55 pm

      Hey Beth, yes you can. If it’s too thick just add some extra soy milk.

      Reply
  9. Naomi

    October 16, 2020 at 9:54 pm

    Can this be made with almond milk?

    Reply
    • Sara Kidd

      October 17, 2020 at 8:27 pm

      Yes!

      Reply
  10. Lara

    October 23, 2020 at 12:22 pm

    5 stars
    Super easy and fast to make! Finally found a vegan custard recipe that tastes delicious – thanks for sharing!

    Reply
  11. Maddy

    November 10, 2020 at 1:43 am

    Hi there!
    Recipe looks great, can’t wait to try it!
    Just wondering if this could be used as a custard filling for vanilla slice? If so, how much more cornflour do you think I’d need to add to make it stable? Is there anything else I would need to add/change?

    Thanks!

    Reply
    • Sara Kidd

      November 10, 2020 at 7:41 pm

      Hey Maddy
      I’m not sure as I haven’t tested it to set for a vanilla slice, sorry!
      I don’t want to give advice unless I know it’s 100% going to work.

      Reply
  12. Julie Berg

    December 8, 2020 at 6:15 am

    Can this be made with coconut milk, since I’m allergic to soy? I’m also highly allergic to milk and eggs among other foods. I really miss custard and pudding as a dessert. So far, no reactions to coconut or almond milk.

    Reply
    • Sara Kidd

      December 8, 2020 at 8:01 pm

      Hi Julie
      Yes you can use any plant milk
      Sara x

      Reply
  13. Destine

    December 21, 2020 at 9:38 pm

    Hi,
    Is the lemon juice important please? Just wondering in case I need to buy a lemon😄
    Thank you! Best wishes,
    Destine

    Reply
    • Sara Kidd

      December 23, 2020 at 2:11 am

      No you can leave it out x

      Reply
  14. Alex H

    January 28, 2021 at 10:44 pm

    Can this recipe be baked and used as the filling for a tart?

    Reply
    • Sara Kidd

      January 31, 2021 at 12:16 am

      No it’s not stable enough

      Reply

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