Vegan Custard (quick, easy, the best flavor, no special ingredients!)
Servings 6
This vegan custard may be eggless but it’s thick, creamy and super flavorful and nobody will know it’s vegan! It’s absolutely perfect on pies, crisps and crumbles. Comes with a paleo option, too!
Ingredients
- 4 1/2 teaspoons (15 grams) cornstarch see notes
- 3/4 cup (175 ml) cashew milk
- 3/4 cup (175 ml) canned full-fat coconut milk
- 3 tablespoons granulated sugar
- 3 tablespoons maple syrup or 3 tablespoons more granulated sugar; see notes
- pinch salt
- 1 1/2 teaspoons vanilla extract
- pinch dried turmeric optional - for a more golden color
Instructions
- In a medium saucepan, mix together the cornstarch and about half of the cashew milk until combined. Add the rest of the cashew milk, coconut milk, sugar, maple syrup and salt.4 1/2 teaspoons (15 grams) cornstarch, 3/4 cup (175 ml) cashew milk, 3/4 cup (175 ml) canned full-fat coconut milk, 3 tablespoons granulated sugar, 3 tablespoons maple syrup, pinch salt
- Bring to a simmer while stirring frequently to make sure that the cornstarch doesn't stick to the bottom.
- Let it simmer for about 1 minute, stirring frequently, or until thickened and it coats the back of a spoon. Don't let it simmer too long or it'll separate (possibly later in the fridge).
- Add the vanilla, stir and then add tiny, tiny amounts of turmeric until it's more golden (note that the custard appears overly yellow in some browsers). It'll thicken a little bit more as it sits. The flavor also improves if you let it sit about an hour. Serve warm or room temperature. Do not try the custard and put that spoon back in the custard or it'll separate in the fridge.1 1/2 teaspoons vanilla extract, pinch dried turmeric
- Store in an airtight container in the fridge for up to 5 days.
- After it's refrigerated, gently warm before pouring over your desserts.
Notes
- For a paleo version, read the post concerning the texture difference. If you still want to make it, use 2 tablespoons of tapioca starch OR 4 1/2 teaspoons of arrowroot powder. Use 3 tablespoons of maple syrup instead of granulated sugar (using a total of 6 tablespoons of maple syrup for the recipe). Stir it constantly. The tapioca version thickened very, very quickly and had to be removed before it even bubbled. The arrowroot version thickened more quickly than the cornstarch version. You might just need 30 seconds.
- This recipe yields a little more than 1.5 cups.
- If you don't want a strong maple flavor, use Grade A maple syrup.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Serving: 0.25 cupCalories: 59kcalCarbohydrates: 8gProtein: 0.3gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.2gSodium: 12mgPotassium: 43mgFiber: 0.01gSugar: 6gVitamin C: 0.1mgCalcium: 8mgIron: 0.5mgNet Carbs: 8
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