The Ultimate Guide to Making Creamy Vegan Vanilla Custard: A Dairy-Free Delight

Indulge in the luscious simplicity of homemade vegan custard! This delightfully creamy, vanilla-infused plant-based custard is incredibly quick and easy to prepare using just a handful of basic ingredients. It’s the perfect accompaniment to all your favorite puddings and desserts, transforming any sweet treat into the ultimate comfort food experience. Forget store-bought alternatives; once you try this recipe, you’ll never look back!

This exquisite vegan custard is designed to elevate any dessert to new heights of deliciousness. Its preparation is surprisingly swift, meaning you can whip up a batch in less time than it would take to pop to the shops!

While vegan custard has become more readily available in supermarkets, and many brands (like Birds custard powder when made with plant milk) are suitable for a vegan diet, nothing quite compares to the rich taste and superior texture of a homemade version. Our recipe delivers an exceptionally creamy consistency and a wonderfully sweet vanilla flavor that is truly unparalleled. Plus, it’s remarkably versatile, allowing for easy customization to create a variety of exciting flavors. Explore our variations section below for some inspiring ideas.

Essential Ingredients for Your Dairy-Free Custard:

Crafting the perfect vegan custard starts with selecting the right ingredients. Here’s a breakdown of what you’ll need and why each component is crucial for achieving that authentic, comforting custard experience:

Non-Dairy Milk: For the best results, we highly recommend using unsweetened soy milk. Its neutral flavor profile ensures the vanilla shines through, and its inherent creaminess contributes significantly to the custard’s smooth texture. If soy is not an option for you, other creamier plant milks such as cashew or oat milk are excellent alternatives. Avoid thin, watery milks like almond or rice, as they can result in a less satisfying consistency.

Pro Tip: If your chosen plant milk is sweetened, remember to slightly reduce the amount of sugar in the recipe. You can always adjust the sweetness to your liking after the custard has cooked.

Non-Dairy Cream: While it is technically possible to make vegan custard with just plant milk, we strongly advise against it. Using only milk tends to produce a thinner, less flavorful custard. Incorporating a good quality non-dairy cream alongside your plant milk is the secret to achieving that wonderfully rich, thick, and well-rounded flavor and texture that truly defines custard. We personally love Elmlea Plant Double Cream for its excellent performance, but a good single cream will also work. Alpro soy cream is another fantastic option, or you could even use homemade cashew cream (thinned to a double cream consistency). Be mindful that coconut cream, while creamy, will impart a distinct coconut flavor to your custard.

Cornflour (Cornstarch): This is the star ingredient responsible for thickening our vegan custard, effectively replacing the egg yolks found in traditional recipes. Cornflour creates a smooth, glossy, and stable texture that is ideal for custard. We highly recommend sticking to cornflour and avoiding other starches or flours, as they can yield undesirable textures, such as sliminess or grittiness.

Sugar: You have flexibility here, but for that classic custard flavor, white caster sugar or granulated sugar are your best bets. They dissolve beautifully and provide clean sweetness. If you’re feeling adventurous, brown sugar can create a delicious, caramel-like custard, though it will result in a darker color. For a different twist, check out our variations section for how to make a delightful maple custard.

Vanilla Extract: The quality of your vanilla makes a significant difference. Always opt for a pure vanilla extract over imitation essence for the most authentic and robust vanilla flavor. For an even more intense and visually appealing result (with charming speckles), you can use vanilla bean paste or scrape the seeds directly from a fresh vanilla pod.

Turmeric: This ingredient is entirely optional but serves a clever purpose: it imparts a lovely yellow tint to the custard, making it visually resemble traditional egg-based custard. If you choose to use it, remember that a tiny pinch is all you need. Too much will not only alter the color but also introduce a subtle, unwanted turmeric flavor.

Expert Tips for Perfect Vegan Custard Every Time:

Follow these simple yet crucial tips to ensure your vegan custard turns out flawlessly smooth, creamy, and delicious:

• Avoid Double-Dipping: Once you’ve tasted the custard, do not put the spoon back into the pan. Enzymes from your saliva can actually break down the cornflour, causing your beautifully thickened custard to become runny again!
• Stick to Cornflour: As mentioned, cornflour (cornstarch) is the ideal thickener for this recipe. While arrowroot powder can technically work, it often results in a slightly slimy texture that isn’t desirable for custard.
• Constant Stirring is Key: To prevent lumps and ensure even thickening, stir the custard constantly from the moment it goes on the heat until it reaches your desired consistency.
• Gentle Heat: Cook the custard over a medium-low heat. High heat can cause the custard to thicken too quickly, leading to lumps, or worse, burning on the bottom of the pan. Patience is a virtue here!
• Adjusting Consistency: The final thickness and texture of your custard can vary slightly depending on the specific plant milk and cream you use. Don’t hesitate to adjust the amount of milk or cornflour to achieve your preferred consistency.
• Preventing a Skin: Custard naturally forms a ‘skin’ as it cools. To prevent this, if you’re not serving it immediately, pour the hot custard into a bowl and cover its surface directly with a piece of greaseproof paper or cling film. Press it down so it touches the entire surface of the custard, creating an airtight seal.

My Custard Is Too Runny!:

Don’t panic! This is an easy fix. In a small bowl, whisk together an additional two teaspoons of cornflour (cornstarch) with one tablespoon of cold plant milk until you have a smooth paste. Gradually add this slurry to the pan of runny custard, return it to a medium-low heat, and stir constantly until it thickens to your liking. Remember, always mix cornflour with a little cold liquid first before adding it to hot mixtures; otherwise, it will form stubborn clumps.

My Custard Is Too Thick!:

This is even simpler to resolve. Just gradually stir in more vegan milk, adding about a tablespoon at a time, until the custard reaches your desired, silky-smooth consistency. Do this off the heat, then briefly warm if needed.

My Custard Is Lumpy!:

Lumps are a common problem when making custard, but thankfully, they’re easily remedied. If your custard has become lumpy, immediately pour it into a large, heatproof jug. Use a stick blender (immersion blender) to blend the custard until it is completely smooth and uniform. If you don’t own a stick blender, a regular blender will also work; just be careful when blending hot liquids (blend in batches, filling the blender only halfway, and securing the lid well while leaving the vent open or slightly ajar to release steam). Keep in mind that blending can sometimes slightly break down the cornflour, potentially making the custard a little runnier. So, avoid adding any extra milk until after you’ve blended and assessed its new consistency.

Can I Make Vegan Custard in Advance?:

While this vegan custard is truly at its absolute best when served freshly made, there are ways to prepare it ahead of time. For optimal freshness, you can combine all the liquid and dry ingredients (cornflour, milk, cream, sugar, vanilla, turmeric) in a saucepan, cover it, and store it in the fridge for up to 24 hours. Then, simply cook the custard when you’re ready to serve it.

If you absolutely need to cook it completely in advance, once the custard has thickened, immediately pour it into a clean bowl and cover the surface directly with greaseproof paper or cling film to prevent that pesky skin from forming. Let it cool completely to room temperature before refrigerating for up to two days. When you’re ready to serve, give it a very thorough whisk to break up any congealed bits, then gently reheat it in a saucepan over low heat, stirring constantly until it’s smooth and warm through. Be careful not to boil it vigorously, as this can affect the texture.

We generally do not recommend freezing vegan custard. Freezing and thawing can cause the emulsion to break, leading to a split or grainy texture that won’t be as enjoyable.

Exciting Vegan Custard Variations:

Our basic vanilla vegan custard recipe is a fantastic canvas for creativity. Here are some delicious ideas to customize your custard:

• Maple Custard: For a delightful autumnal twist, simply omit the granulated sugar and instead stir in 80ml (⅓ cup) of pure maple syrup. The rich, earthy sweetness is divine!
• Boozy Rum Custard: After the custard has finished cooking and is removed from the heat, stir in 1-2 tablespoons of your favorite rum, whisky, or brandy. This sophisticated variation is absolutely incredible when served with my vegan Christmas pudding or other rich fruit desserts!
• Decadent Chocolate Custard: Prepare the custard as per the original recipe. Once it’s cooked and off the heat, stir in 60g (about 2 oz) of finely chopped dark chocolate until it’s completely melted and smoothly incorporated. You might need to add a touch more plant milk to reach your desired consistency, as the chocolate will thicken it further.
• Invigorating Coffee Custard: For coffee lovers, this variation is a must-try. After the custard is cooked, stir in 1-2 teaspoons of instant espresso powder (adjust to taste) or a couple of tablespoons of Camp coffee extract.
• Zesty Lemon Custard: Add a vibrant citrus note by placing a couple of long strips of lemon peel (avoiding the bitter white pith) into the saucepan with the rest of the ingredients before cooking. Remove the peel before serving.
• Tropical Coconut Custard: For a richer, more exotic flavor profile, swap both the non-dairy milk and non-dairy cream for full-fat coconut milk. This creates an incredibly luscious and fragrant custard, perfect for pairing with fruit-based desserts.

Perfect Pairings: What to Serve with Vegan Custard:

This versatile vegan custard is the ideal partner for a myriad of desserts. Here are some of our top recommendations for the ultimate comfort food experience:

• Steamed vegan chocolate pudding
• Vegan Christmas pudding
• Vegan steamed maple syrup pudding
• Vegan jam and coconut sponge
• Ginger apple pie
• Vegan sticky toffee pudding
• Lemon blueberry polenta cake
• Fresh berries or stewed fruit
• Warm apple crumble
• Any type of sponge cake

We absolutely love hearing from you! If you tried this easy vegan custard recipe, please let us know how it turned out. Don’t forget to rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback means the world to us!

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