Vegan Custard Recipe (2024)

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This silky smooth vegan custard recipe is a delicious creamy French vanilla pastry cream orcrème pâtissière. Made with plant milk and infused with a touch of vanilla, without eggs, dairy-free, gluten-free, quick and easy to make.

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Vegan Custard

The stuff of Napoleons, eclairs, doughnuts and creampuffs, or simply to be enjoyed chilled topped with fresh berries much like a pudding. It would also be nice in a summery tart spiked with lemon or topped with chocolate shavings; alongside a croissant and espresso or slathered over the top of this divine chocolate sheet cake.

About the Ingredients

Plant Based Milk – I like using our creamy homemade cashew milk or a combination of it with pure coconut milk. This will yield a neutral flavor profile with the perfect level of richness. If you fancy a coconut flavor by all means go fully with coconut milk.
Cornstarch – Used as a thickening agent for a silky texture that sets in no time for a thicker version of Creme anglaise. Alternatively you can use tapioca or arrowroot, however please consider that has a stretchy texture which could bother some people.
Vanilla – Go for pure vanilla extract, a little bit goes a long way. For a special occasion and if available, treat yourself by using vanilla seeds from the inside of the vanilla bean pod. Divine!
Sweetener – Use between 1/3 cup to 1/2 cup maple syrup or agave for a healthier option or 1/3 cup granulated sugar.
Turmeric – just a tiny little pinch to add a golden hue to the color of the cream. Absolutely optional and has no effect on flavor if you stick to the 1/8 teaspoon or so.

Tips + FAQ

Cooling Down – to keep a smooth texture make sure to continue whisking a few times while the custard cools down. Transfer to a pyrex dish and cover the top with plastic wrap. Makes sure the plastic wrap is layered tightly over the custard itself (not the top of the container) to prevent a dry skin to form.
Lumpy Texture? – If upon serving you find there are lumps in your custard, you can manually whisk it, run it in the blender or food processor until combined, or blitz it with an immersion blender a few times.
Can I bake this inside a pie crust? Yes absolutely, follow the recipe below and simmer the custard until it starts to thicken. Fill a pie shell and bake for 30 minutes or so until the pie is cookedthrough.
Make Napoleons – Defrost a 9×9 sheet of vegan puff pastry according to box directions. Preheat oven to 400″F. Roll out the pastry sheet on a parchment lined baking sheet, pierce with a fork and cut in half lengthwise. Bake in the preheated oven for 15-20 minutes until lightly golden brown. Remove from the oven and allow to cool. Carefully separate the top and the bottom of the pastry and spread the custard cream on the bottom half. Top with the other piece of pastry and refrigerate until ready to serve. Slice into squares with a serrated knife, dust with powder sugar all over the top and enjoy!

Flavor Variations

Pistachio – Go for a Sicilian flair by adding 1/2 cup or so of shelled and roasted pistachio to the plant milk. Process in the blender until smooth and creamy then follow the original recipe (must omit turmeric in this case).
Lemon – If you are after a zesty citrusy flavor then adding lemon zest would spike the custard nicely. Use the zest (or lemon peel) from 1 lemon and work your way up from there.
Chocolate – Once your custard is set remove from heat and stir in a couple of pieces of dark chocolate until completely melted.
Espresso Yourself – Add a shot of freshly brewed espresso to the plant milk or 1 tablespoon of instant coffee.

On Storage

This dairy-free custard keeps well in the fridge up to a week covered tightly with plastic wrap to prevent any skin from forming over the top. If you find any lumps have formed throughout just make sure to stir / whisk it well before serving. Freezing is not recommended.

how to make vegan custard pastry cream

Vegan Custard (Pastry Cream)

This silky smooth vegan custard recipe is a delicious creamy French pastry cream made with plant milk and infused with a touch of vanilla. Made without eggs, dairy-free, gluten-free, quick and easy to make.

Print Recipe

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Total Time:10 minutes mins

Ingredients

2 cups cashew milk
1/3 cup maple syrup agave or granulated sugar (+ more to taste)
2 tsp vanilla extract or the seeds from 1 vanilla bean
4-5 Tbsp cornstarch (use 4 Tbsp for creamier texture and 5 for a thicker more firm result)
1/8 tsp turmeric optional for color

US Customary - Metric

Instructions

In a medium saucepan whisk together the milk, sweetener, cornstarch and turmeric. Bring to a simmer and continue whisking for a few minutes until thickened. (It's important to add the cornstarch to the cold milk to avoid lumps; if added to hot liquid it will make little lumps instantly).
2 cups cashew milk, 1/3 cup maple syrup, 4-5 Tbsp cornstarch, 1/8 tsp turmeric
Stir in the vanilla extract or seeds, remove from heat and allow to cool. During the cooling process make sure to stir a few times to prevent any lumps from forming.
2 tsp vanilla extract
Transfer the custard to a heat proof glass bowl and whisk well again until smooth. Line the top with plastic wrap or parchment paper to prevent the top from forming a skin. Alternatively just assemble some Napoleons and refrigerate between puff pastry sheets.

Notes

Flavor Variations

Pistachio - Go for a Sicilian flair by adding 1/2 cup or so of shelled and roasted pistachio to the plant milk. Process in the blender until smooth and creamy then follow the original recipe (must omit turmeric in this case).
Lemon - If you are after a zesty citrusy flavor then adding lemon zest would spike the custard nicely. Use the zest (or lemon peel) from 1 lemon and work your way up from there.
Chocolate - Once your custard is set remove from heat and stir in a couple of pieces of dark chocolate until completely melted.
Espresso Yourself - Add a shot of freshly brewed espresso to the plant milk or 1 tablespoon of instant coffee.

Make Napoleons

Defrost a 9x9 sheet of vegan puff pastry according to box directions. Preheat oven to 400"F. Roll out the pastry sheet on a parchment lined baking sheet, pierce with a fork and cut in half lengthwise. Bake in the preheated oven for 15-20 minutes until lightly golden brown. Remove from the oven and allow to cool.
Carefully separate the top and the bottom of the pastry and spread the custard cream on the bottom half. Top with the other piece of pastry and refrigerate until ready to serve. Slice into squares with a serrated knife, dust with powder sugar all over the top and enjoy!

Nutrition

Course: Dessert

Cuisine: French

Keyword: Vegan Custard

Servings: 8 people

Calories: 66kcal

Author: Florentina

Vegan Desserts

FAQs

What is vegan custard made of? ›

What is vegan custard? Custard is usually thickened by the coagulation of egg protein, generally made by combining the egg yolks with milk and sugar. Our vegan version uses cornstarch as a thickening agent, a tiny bit of turmeric for colour, and plant milk – such as soy, almond or coconut – to replace dairy milk.

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Which vegan milk is best for custard? ›

🥛 Ingredients Needed

I definitely find soy milk makes the best vegan custard with the nicest flavor, color, and level of richness. Almond milk and oat milk both gave a slightly paler color and lighter consistency. You could probably also try coconut milk or rice milk.

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What is a vegan egg substitute for custard? ›

Tofu. Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It's important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that's perfect for “eggy” dishes.

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Is Bird's custard powder vegan? ›

Summary. Bird's custard powder is suitable for vegans when mixed with a plant-based milk such as soy or almond. The powder itself is free from dairy and eggs, using cornflour/cornstarch as a thickener instead.

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Which non dairy milk makes the best custard? ›

Non-Dairy Milk: I recommend using unsweetened soy milk as it has a neutral flavour and creamy texture. If you can't use soy then a creamier milk like cashew or oat would be best.

What is a good vegan substitute for heavy cream? ›

Soy milk and olive oil

To replicate the flavor and thickness of 1 cup (237 mL) of heavy cream, combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil. This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.

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What is the creamiest vegan milk? ›

Oat Milk. Oat milk is perhaps the creamiest of all the plant milks. Its thick creamy texture means it's one of the closest plant-based milks to resemble dairy milk. Oat milk is quickly becoming a favorite non-dairy alternative to milk with popular brands like Oatly disrupting the traditional milk industry.

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Which vegan milk tastes like cows milk? ›

The test made a few things clear: soy milk, at its best, tastes closest to cow's milk. Oat tastes like a sweetly nutty cereal milk while almond tastes like the water left in your sink after washing the breakfast dishes.

Why is butter not vegan? ›

Traditional butter is made with churned milk or cream, which usually comes from cows (but it can also come from other animals like goats), and that's why it's not vegan. Many people also use margarine, which is similar to butter in texture and color, but it's usually made with plant-based fat instead of animal fat.

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Are any custard creams vegan? ›

For you plant-powered custard cream fiends, there are plenty of vegan alternatives. A few of our favourites include: Morrison's free-from custard creams. Love More custard creams.