Vegan Custard

5 from 1 vote

This vegan custard is thick, creamy, and packed with sweet vanilla flavor! It's also super easy to make with just a handful of ingredients, and perfect for everything from filling cakes and pies to enjoying by the spoonful.

Prep Time5

Cook Time10

Cooling Time2

Total Time2 15

Course: Dessert

Cuisine: American, British

Servings:

Calories: 363kcal

Author: Alissa Saenz

Ingredients

1 cup unsweetened and unflavored non-dairy milk, chilled
½ cup cornstarch (see Note)
1 cup full-fat coconut milk
⅔ cup organic granulated sugar
1 tablespoon vegan butter
2 teaspoons vanilla extract
Pinch turmeric, optional, for color

Instructions

Whisk the chilled non-dairy milk and cornstarch together in a small container, such as a liquid measuring cup.
Place the coconut milk and sugar into a small saucepan, then add the cornstarch mixture. Whisk everything together.
Warm the mixture over medium-low heat, whisking constantly. Bring the mixture to a simmer. It should thicken up very quickly at this point. Remove it from heat once it does.
Whisk in the butter and vanilla extract, along with the turmeric, if using.
Allow the custard to cool until warm, then, optionally, transfer it to individual serving containers. Place a sheet of plastic wrap directly over the custard (either in the pot or in smaller containers), in contact with the surface. The custard with continue to thicken as it cools.
Serve immediately or chill for later. If the custard has gotten clumpy, whisk it vigorously until it becomes smooth again.

Notes

This amount of cornstarch will give you a very thick custard, suitable for filling a pie or cake. For a thinner custard, suitable for pudding, use ¼ cup of cornstarch.

Nutrition