Vegan Custard

This vegan custard is rich and smooth and totally delicious! It can be made as a classic dessert topping or as a pastry cream. Easy to make with simple pantry ingredients.

This vegan custard is so good! It makes the perfect dessert topping for puddings like our vegan sticky toffee pudding (pictured above) or vegan malva pudding.

It can be served hot or cold and makes a fabulous dessert eaten on its own.

This custard is also totally divine served over vegan apple crisp or vegan apple cake. It’s also divine on the sheet cake version of our vegan gingerbread cake.

It’s also extremely versatile because with one simple adjustment (a little extra cornstarch) it can firm up into the perfect pastry cream that you can use in your vegan custard slices or eclairs.

Ingredients You’ll Need:

Ingredient Notes

• Super fine sugar – also known as caster sugar. You can also use regular white granulated sugar if you don’t have any super fine sugar on hand.
• Coconut milk – should be canned, full fat, unsweetened coconut milk.
• Turmeric – is just for color and can be omitted or used in a smaller quantity if you don’t want it to be as yellow as ours turned out.
• Cornstarch – for a pourable custard (as pictured) we use ⅓ cup (42g) of cornstarch. If you’re using it as a pastry cream for something like custard slices, then the amount of cornstarch increases to ½ cup (64g).
• Soy milk – can be replaced with another non-dairy milk such as almond, cashew or oat milk.

How To Make Vegan Custard

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Mix the cornstarch with a little of the non-dairy milk until smooth.

• Add coconut milk and soy milk (or other non-dairy milk) to a saucepan and whisk in the cornstarch mix. Add super fine sugar, vanilla extract and turmeric.
• Heat on medium to high heat, stirring all the while until it thickens dramatically.

• Add vegan butter and whisk in.

• Now it’s ready to serve as a dessert topping for cakes or pies or puddings etc.
• Or you can allow it to cool and serve it cold over fresh or canned fruits.

Vegan Pastry Cream

• If you want to make this custard to use as a thick vegan pastry cream in other puddings like vegan custard slices, then simply increase the amount of cornstarch from ⅓ cup (42g) to ½ cup (64g).
• Follow the recipe as usual and then place the cooked custard into a glass bowl and allow to cool for a few minutes. Cover it with plastic wrap (this is optional) so that the plastic touches the surface of the custard. This prevents it from forming a skin on top.
• When the custard has cooled to room temperature place it into the fridge to chill completely and firm up.
• When you’re ready to use it if there is any lumpiness then simply use your electric whisk or an immersion blender to whisk it up again and it’s ready to use.

Vegan Chocolate Pastry Cream

• For chocolate pastry cream omit the turmeric and add 2 tablespoons of cocoa powder to the saucepan with your other ingredients at the beginning and whisk in.
• Then, when you stir in your vegan butter at the end, add in ½ – 1 cup (88g-175g) of chopped vegan chocolate or chocolate chips and melt it in/whisk it into the custard.

Storing and Reheating

This custard stays really good for 3-4 days in the fridge and can be reheated on the stovetop. If it’s a little too thick then simply add in a splash of non-dairy milk and whisk it in as it heats.

It’s also really good served cold.

More Vegan Dessert Toppings

1. Vegan Whipped Cream
2. Vegan Ice Cream
3. Toasted Coconut
4. Vegan Chocolate Ganache
5. Vegan Chocolate Sauce
6. Vegan Caramel Sauce

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Custard

This vegan custard is rich and smooth and totally delicious! It can be made as a classic dessert topping or as a pastry cream. Easy to make with simple pantry ingredients. 

5 from 6 votes

Print Pin Rate

Course: Dessert, Gluten-Free, How To

Cuisine: Vegan

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 12

Calories: 155kcal

Author: Alison Andrews

Ingredients

• ▢ ⅓ cup Cornstarch (42g)
• ▢ 1 ½ cups Soy Milk (360ml) or other non-dairy milk such as almond/cashew/oat
• ▢ 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
• ▢ ½ cup Super Fine Sugar (115g) Caster Sugar
• ▢ 1 tsp Vanilla Extract
• ▢ ¼ tsp Turmeric
• ▢ 4 Tbsp Vegan Butter

Cook ModePrevent your screen from going dark

Instructions

• Mix the cornstarch with a little of the non-dairy milk until smooth. 
• Add coconut milk and soy milk (or other non-dairy milk) to a saucepan and whisk in the cornstarch mix. Add super fine sugar, vanilla extract and turmeric. 
• Heat on medium to high heat, stirring all the while until it thickens dramatically. 
• Add vegan butter and whisk in. 
• Now it’s ready to serve as a dessert topping for cakes or pies or puddings etc. 
• Or you can allow it to cool and serve it cold over fresh or canned fruits. 

Notes

1. Cornstarch – for a pourable custard (as in the photos) use ⅓ cup (42g) of cornstarch. If you want to use it as a pastry cream for something like custard slices, then the amount of cornstarch should increase to ½ cup (64g). See more about this below.  
2. Super fine sugar – also known as caster sugar. You can also use regular white granulated sugar if you don’t have any super fine sugar on hand. 
3. Turmeric – is just for color and can be omitted or used in a smaller quantity if you don’t want it to be as yellow as ours turned out. 
4. Vegan Pastry Cream: If you want to make this custard to use as a thick vegan pastry cream in other puddings like vegan custard slices, then use ½ cup (64g) of cornstarch. Follow the recipe as usual and then place the cooked custard into a glass bowl and allow it to cool for a few minutes. Cover it with plastic wrap (optional) so that the plastic touches the surface of the custard. This prevents it from forming a skin on top. When the custard has cooled to room temperature place it into the fridge to chill completely and firm up. When you’re ready to use it if there is any lumpiness then simply use your electric whisk or an immersion blender to whisk it up again and it’s ready to use. 
5. Vegan Chocolate Pastry Cream: For chocolate pastry cream omit the turmeric and add 2 tablespoons of cocoa powder to the saucepan with your other ingredients at the beginning and whisk in. Then, when you stir in your vegan butter at the end, add in ½ – 1 cup (88g-175g) of chopped vegan chocolate or chocolate chips and melt it in/whisk it into the custard.  
6. Storing and Reheating: This custard stays really good for 3-4 days in the fridge and can be reheated on the stovetop. If it’s a little too thick then simply add in a splash of non-dairy milk and whisk it in as it heats. It’s also really good served cold. 

Nutrition

Serving: 1Serve | Calories: 155kcal | Carbohydrates: 14.6g | Protein: 1.3g | Fat: 9.9g | Saturated Fat: 5.8g | Sodium: 76mg | Sugar: 10.1g

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan