This vegan custard is smooth, creamy, and packed with vanilla flavor. Made in just 10 minutes with 5 simple ingredients, it’s the perfect filling for cakes, tarts, or donuts, and delicious on top of your favorite vegan desserts.
Looking for more vegan kitchen basics? Try my Vegan Sweetened Condensed Milk, Vegan Caramel Sauce, and Vegan Whipped Cream recipes. They're easy to make and perfect for adding a sweet touch to your desserts.
Making this vegan custard is super quick and easy. All you need to do is whisk everything together, heat it up, and let it thicken. It’s a simple process that gives you a creamy, dreamy result every time. Plus, it doesn’t require any fancy ingredients, just the basics you probably already have at home!
Once it’s ready, you can get creative with how you use it. Whether you're spreading it between layers of cake or spooning it over fruit, this custard makes any dessert extra special. You can also mix it up with different flavors like vanilla, almond, or even a dash of espresso!
Ingredients for vegan custard
- Unsweetened non-dairy milk: I used soy milk because I think it's the best option for a creamy texture, but you can use any non-dairy milk you prefer. Full-fat coconut milk is also a great choice if you want an extra creamy custard, though it has a coconut flavor that might change the taste a bit.
- Cornstarch: It helps thicken the custard and gives it that smooth texture. If you don’t have cornstarch, you can try using arrowroot powder or potato starch as an alternative, although I haven’t personally tested them in this recipe.
- Granulated sugar: You can swap it for other sweeteners like brown sugar, cane sugar, coconut sugar, or even maple syrup or agave nectar.
- Vanilla extract: This is an optional ingredient, but it adds a lovely vanilla flavor that enhances the custard's taste.
- Vegan butter: It’s optional, but it adds a rich, buttery flavor and makes the custard extra creamy. You can use store-bought or homemade vegan butter for a smooth finish, or swap it for coconut oil. While vegan butter gives a neutral creamy taste, coconut oil adds a hint of coconut flavor and can change the texture slightly.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan custard
Step 1: In a medium saucepan, whisk the milk, cornstarch, and sugar until smooth.
Step 2: Cook over medium heat, whisking constantly, until the mixture thickens into a creamy custard, about 2 to 5 minutes.
Step 3: Remove from the heat and stir in the vanilla and vegan butter until fully melted and combined.
Step 4: If serving warm, enjoy immediately. Otherwise, cover with plastic wrap, let cool to room temperature, and refrigerate. If it’s lumpy after chilling, blend until smooth.
Storage instructions
Fridge: Store in an airtight container in the fridge for up to 3-4 days.
Freezer: You can freeze the custard for up to 1 month. Make sure to store it in an airtight container. The texture may thicken and change after thawing, but simply blend it once it's thawed, and it will return to its original smoothness!
Reheat from the fridge: To reheat, gently warm it on the stove over low heat, stirring occasionally. If it's too thick, add a bit of milk to reach the desired consistency.
Reheat from the freezer: Thaw in the fridge overnight, then reheat as you would from the fridge. If needed, add a splash of milk to smooth it out.
Frequently asked questions
For vegan custard, soy milk is the best choice due to its creamy texture and neutral flavor. Oat milk and cashew milk are also good options, while almond milk can be used, but it’s thinner and may need more cornstarch to thicken.
Lumps can form after the custard cools, but don’t worry, it’s completely normal. To fix it, simply blend it with an immersion blender, regular blender, or mixer until smooth. You can also whisk it vigorously to break up the lumps and return the custard to its creamy texture.
If your custard becomes too thick, especially after being chilled, just whisk in some cold non-dairy milk to reach your desired consistency.
If the custard is already cold, you might find it a bit harder to incorporate the milk. If that happens, blend it with an immersion blender or in a regular blender until smooth.
For a pourable custard, you might need to add an extra ¼ to ⅓ cup (60 to 80 ml) of milk, depending on how thick it is.
You can enjoy custard with a variety of desserts! It's great on its own, served warm or chilled, or paired with a slice of vegan vanilla cake or vegan lemon cake. You can also drizzle it over fresh fruit, like berries or baked apples, or even top a warm vegan apple crumble for an extra indulgent treat. It also makes a delicious filling for pastries like vegan donuts and cream puffs, or as a topping for vegan apple pie.
It is versatile and can easily be flavored in many ways! For a nutty twist, add ½ teaspoon of almond extract. For a warm, spiced flavor, mix in ½ teaspoon of cinnamon or ¼ teaspoon of nutmeg. To add a citrusy touch, try incorporating 1 teaspoon of lemon or orange zest. For a richer flavor, you can add 1 tablespoon of coffee or 1 tablespoon of espresso. If you’re in the mood for something sweet, mix in 2 tablespoons of cocoa powder for a chocolate version.
More vegan dessert recipes
Vegan Custard
Ingredients
- 3 cups unsweetened non-dairy milk, I used soy milk
- ½ cup cornstarch
- ½ cup granulated sugar
- 2 teaspoons vanilla extract, optional
- 2 tablespoons vegan butter, or coconut oil, optional
Instructions
- Prepare the mixture: In a medium saucepan, whisk together the milk, cornstarch, and sugar until smooth and free of lumps.
- Cook the custard: Cook over medium heat, whisking constantly, until the mixture thickens into a creamy custard. This should take about 2 to 5 minutes, depending on the quantities.
- Stir in the vanilla and butter: Remove from the heat immediately and stir in the vanilla and vegan butter vigorously until fully melted and incorporated into the custard.
- Cool and store: If you’re serving it warm, enjoy right away. If not, cover the surface with plastic wrap and let it cool to room temperature before refrigerating. Once chilled, if the custard is a bit lumpy, simply blend it with an immersion blender or in a regular blender until smooth.
Notes
- Store in an airtight container in the fridge for up to 3-4 days.
- Freeze for up to 1 month in an airtight container. The texture may change after thawing, but blending it will restore its smoothness.
- To reheat from the fridge, warm it gently on the stove over low heat, stirring often. Add milk if it’s too thick.
- For reheating from the freezer, thaw overnight in the fridge, then heat it as you would from the fridge. Add a little milk if necessary.
Samantha B. says
Wow, this vegan custard recipe is amazing! It turned out so creamy and delicious. I used it as a filling for some vegan cakes, and it was a total hit. I’ll definitely be making it more often!
Iosune Robles says
Thank you so much, Samantha. I’m really happy to hear it was a hit and that you used it as a cake filling. Such a great idea. Hope it becomes a regular in your kitchen!