This vegan custard is a smooth, creamy, vanilla-infused dessert that delivers all the richness of classic custard without eggs or dairy. Its silky texture makes it perfect for serving over cakes, layering in parfaits, or enjoying with fresh fruit.

Why You’ll Love This Recipe

This recipe is wonderfully simple, relying on pantry staples and requiring just a few minutes on the stovetop. It thickens beautifully, chills to a luxurious creaminess, and can be easily customized with flavors like coconut, banana, or chocolate. It’s naturally vegan, gluten-free, and can be made sugar-free with alternative sweeteners. Whether you want a dessert topping or a spoonable treat, this custard fits every occasion.

Ingredients

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

2 ¾ cups soy milk (or any non-dairy milk of your choice)
½ cup cornstarch
⅓ cup unrefined sugar (or use ½ cup for a sweeter custard)
2 teaspoons vanilla extract
⅛ teaspoon turmeric (optional, for color)
2 tablespoons dairy-free unsalted butter (optional, for creaminess)

Directions

1. In a small bowl, whisk ½ cup of the soy milk with the cornstarch until completely smooth and no lumps remain. Set aside.
2. In a saucepan, warm the remaining soy milk with the sugar over medium-high heat until it begins to simmer and small bubbles form along the edges.
3. Reduce the heat to medium and slowly stir in the cornstarch slurry. Continue stirring until the mixture thickens, which takes a few minutes.
4. Remove from heat and stir in the vanilla extract. Add turmeric for color if desired and dairy-free butter for extra creaminess.
5. Let the custard rest uncovered for 20 minutes.
6. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 1 hour or until fully chilled.
7. Once cold, stir the custard. If it feels too thick, whisk in ¼ cup cold non-dairy milk to loosen it.

Servings and timing

This recipe makes 6 servings (about ½ cup per serving).
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes

Variations

• Coconut Custard: Replace 1 cup of soy milk with canned coconut milk for a richer flavor.
• Banana Custard: Add ¼ cup mashed ripe banana once the custard has thickened.
• Chocolate Custard: Whisk 3–4 tablespoons cocoa powder into the milk before heating.
• Fruit-Infused: Blend ¼ cup strawberry or mango purée into the finished custard.
• Almond Custard: Substitute almond extract for the vanilla for a nutty variation.

Storage/Reheating

Store the custard in airtight jars or containers for up to 3 days in the refrigerator.
For freezing, transfer to a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight.
If the custard becomes lumpy after storage, blend it briefly in a food processor to restore smoothness.
Reheat gently on low heat if serving warm, stirring continuously until loosened.

FAQs

How thick should vegan custard be?

Vegan custard should be thick enough to coat the back of a spoon but still smooth and creamy. It thickens significantly as it cools.

Can I use almond milk instead of soy milk?

Yes, almond milk works well, though soy milk tends to produce a richer, creamier custard due to its higher protein content.

Why did my custard turn lumpy?

Lumps usually occur if the cornstarch isn’t fully dissolved or if the custard overheats. Blending it briefly in a food processor usually fixes the texture.

Can I make this recipe sugar-free?

Yes, any 1:1 granulated sugar substitute such as erythritol, allulose, or xylitol works.

Can I use arrowroot instead of cornstarch?

Arrowroot can be used, though it produces a slightly different, less custard-like texture.

Is this custard suitable for fruit tarts?

Yes, it works beautifully as a tart filling once thoroughly chilled.

Can I serve this custard warm?

Absolutely. It can be served warm right after cooking, though it thickens more in the refrigerator.

How do I prevent a skin from forming on top?

Pressing plastic wrap directly onto the surface of the custard before chilling prevents a skin from forming.

Can I double the recipe?

Yes, simply multiply all ingredients accordingly. Cooking time may increase slightly.

Can I add spices like cinnamon or cardamom?

Yes, warm spices blend wonderfully into this custard. Add them during the simmering stage.

Conclusion

This vegan custard is a simple, versatile dessert that delivers a rich, creamy texture without any dairy or eggs. With easy ingredients, customizable flavors, and multiple serving possibilities, it’s a recipe you’ll come back to again and again. Whether paired with fruit, cakes, or enjoyed on its own, it’s a delicious addition to any dessert table.

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