Vegan Custard Recipe

A small white bowl filled with my vegan vanilla custard recipe and topped with raspberries, blackberries and fresh mint leaves.

Rich and creamy Vegan Custard Recipe made with just 6 basic ingredients! This vanilla cream is perfect for tarts, pastries, doughnuts, and more!

Course Dessert

Cuisine Gluten-Free, Vegan

Keyword pastry cream, vanilla custard, vegan custard, vegan pastry cream

Prep Time 0

Cook Time 10

Total Time 10

Servings

Calories 172kcal

Author Sherri Hall

Equipment

Mixing Bowls
Saucepan

Ingredients

¾ cup soy milk
⅓ cup full-fat coconut milk (or plant-based cream of choice)
3 tablespoon cornstarch
¼ cup granulated sugar (or more if desired)
½ teaspoon vanilla extract
2 tablespoon vegan butter
A small pinch of salt
A pinch of turmeric (for color; optional

Instructions

Add the soy milk, coconut milk, cornstarch, sugar, vanilla, salt, and turmeric to a saucepan. Mix until the cornstarch has dissolved and no clumps remain.
Place the saucepan on the stovetop and heat over medium heat, stirring occasionally, until it starts to simmer.
Once it's bubbling, reduce the heat to low and start wishing constantly until it thickens (2-3 minutes).
Remove from the heat and stir in the vegan butter. Transfer the custard into a large bowl and cover it with plastic wrap (make sure the plastic touches the surface of the pudding).
Let it cool completely. Then, using a whisk or an immersion blender, mix until the custard is smooth and creamy and no clumps remain. Use right away or refrigerate for up to 1 week.

Notes

Use soy milk for best results. This is the best plant milk for making custard because it's rich and creamy. Alternatively, you can use cashew milk.
Constant stirring is key. The mixture tends to burn quickly, so try to whisk non-stop and cook it over low heat. Too high temperature and the bottom will burn within minutes.
Chill for at least 1 hour. Chilling the custard helps it thicken further. It's also easier to handle when it's cool, especially if you want to fill pastries with it.
Adjust the consistency as needed. After chilling, if your vegan vanilla custard is too thick, you can thin it out by mixing a few tablespoons of soy milk.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition