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.
This vegan custard recipe pairs really well with our latest flourless chocolate cake.
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Easy Thick Vegan Vanilla Custard
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
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What makes it yellow? Cornstarch is white?
Oh thank you! I missed this step. You can use some turmeric or a tiny amount of vegan yellow food colouring.
That looks so delicious.
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!
Hey Rachel, in theory, yes! But you will just need to try it to see how it goes… xo
Unfortunately my milk circled as soon as I added the lemon juice so I had to start over 🙁
oh no! What brand of milk did you use?
what a yummy meal that is! I’m going to try now.
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
Thanks so much for letting me know xo
Just made this and it came out perfect!!!! This is a keeper! Thank you!
I made this yesterday, it’s amazing!! We had leftover custard, could you reheat it?
Hey Beth, yes you can. If it’s too thick just add some extra soy milk.
Can this be made with almond milk?
Yes!
Super easy and fast to make! Finally found a vegan custard recipe that tastes delicious – thanks for sharing!
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!
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.
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.
Hi Julie
Yes you can use any plant milk
Sara x
Hi,
Is the lemon juice important please? Just wondering in case I need to buy a lemon😄
Thank you! Best wishes,
Destine
No you can leave it out x
Can this recipe be baked and used as the filling for a tart?
No it’s not stable enough