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Vegan Custard

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This vegan custard is a rich, smooth, and creamy dessert made without eggs or dairy. Perfect for layering in parfaits, serving with fruit, or enjoying by the spoonful, it’s easy to make and endlessly customizable.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Universal
  • Diet: Vegan

Ingredients

  • 2 ¾ cups soy milk (or any non-dairy milk)
  • ½ cup cornstarch
  • ⅓ cup unrefined sugar (or 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)

Instructions

  1. In a small bowl, whisk ½ cup of the soy milk with the cornstarch until completely smooth. Set aside.
  2. In a saucepan, warm the remaining soy milk with the sugar over medium-high heat until it begins to simmer.
  3. Reduce the heat to medium and stir in the cornstarch slurry. Continue stirring until the mixture thickens, about 2–4 minutes.
  4. Remove from heat. Stir in vanilla extract, turmeric (if using), and dairy-free butter (if using).
  5. Let the custard rest uncovered for 20 minutes.
  6. Lay plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 1 hour or until fully chilled.
  7. Before serving, stir the custard. If too thick, whisk in ¼ cup cold non-dairy milk to loosen.

Notes

  • Replace 1 cup of soy milk with coconut milk for coconut custard.
  • Stir in mashed banana after thickening for banana custard.
  • Whisk cocoa powder into the milk for chocolate variation.
  • Blend in fruit purée after cooling for fruity versions.
  • Swap vanilla for almond extract for a nutty variation.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-custard/