Silky smooth, rich and creamy homemade vegan custard. It's dairy and egg-free, quick and easy to make and just perfect for pouring all over your favorite desserts!
2 cups (480 ml)plant milk, unsweetened and unflavoured
2teaspoonsvanilla extract
2tablespoonsvegan butter, optional - omit to keep the recipe oil-free
Instructions
Add the cornstarch, sugar, salt and turmeric to a saucepan.
Add a little of the milk very gradually, stirring as you go to work out any lumps until you have a nice smooth paste.
Gradually add the rest of the milk while stirring.
Place the pan over a medium-low heat and stir gently but constantly, making sure you cover the bottom surface of the entire pan with your stirs. Do not stop stirring or lumps will form.
Keep going until you have a smooth, thick custard. It should take about 10 minutes and will be like a thick sauce or gravy in texture. It should easily coat and cling to the back of a spoon and if you run your finger down the back of the spoon a clear, clean line should remain.
As soon as it reaches that stage turn off the heat, then add the vanilla extract and vegan butter. Stir until the butter is melted and incorporated then your custard is ready to serve.
Video
Notes
Success tips
White or cane sugar is essential for this recipe. Don't sub it for any other type of sugar or for maple syrup.
Stir with a spoon gently and constantly while making the custard, but don't whisk or beat it fast or hard. Just a slow gentle stir, making sure not to miss any parts at the bottom or sides of the pan to avoid lumps forming.
Cook over medium low heat. Don't turn up the heat too high or let the custard boil.
The custard might look very pale at first but don't be tempted to add more turmeric. The pale yellow colour develops and deepens as the custard thickens. If you add too much turmeric your custard will turn a weird yellowy-green colour and will taste of turmeric. Not what we're going for here!
The vegan butter and vanilla are added right at the end to preserve their flavour.
Making ahead & storageVegan custard can be made ahead, allowed to cool then stored in an airtight container in the fridge for 3 to 4 days.Reheat gently in a pan on the stovetop, or on medium low in the microwave. Stir occasionally as heating. It will feel thicker while cold but will loosen up as it warms. If it does still need thinning a little, simply whisk in a drop of milk to get the right consistency for you.