In just 15 minutes, you can prepare this delicious and creamy Vegan Custard that will satisfy anyone’s sweet tooth!
I gave oat milk a try recently and was pleasantly surprised by how much I liked it. Coconut milk is still my usual go-to, but hey, when there’s a coupon involved, I’m not passing it up. I always aim to finish a carton of nondairy milk within a week of opening, just like the label recommends. That particular week I wasn’t drinking coffee or eating cereal, so turning it into this vegan custard was the perfect way to use it up before it expired.
There was a bit of trepidation on my part, as custard is one of those desserts that I couldn’t imagine making with anything but regular dairy milk or coconut milk. All I can say is, WOW, this changed my mind. The oat milk provided that same silky feel and ultra-rich taste. Coconut sugar is a great alternative to granulated sugar in this recipe, adding a subtle caramel-like flavor. And if you’re out of cornstarch, arrowroot starch works perfectly as a substitute, giving the custard the same silky texture.
The second best part of this recipe is how quickly it comes together. It takes only 15 minutes to prepare, and you can enjoy it right away if you like warm custard. I chill mine in the refrigerator for about 15 minutes before enjoying. What’s the best part of this recipe, you ask? The taste! You get a rich vanilla flavor with a hint of earthiness from the oats. It is the ultimate comfort in a bowl.
And here’s another big win: this recipe is gluten-free, dairy-free, egg-free, and nut-free, making it one of those unicorn desserts you can confidently serve to just about anyone.
Switch it up with different flavors
If you want to mix things up, vegan custard is the perfect blank canvas for different flavors. No surprise here—my first pick is always chocolate (if “chocoholic” had a dictionary photo, it’d probably be mine). But chocolate isn’t the only option! There are lots of fun variations to try.
- Vegan Chocolate Custard: Whisk two tablespoons of cocoa or cacao powder (without added sugar) into the milk mixture when you add the sugar. Add four to six ounces of vegan dark chocolate, along with the vanilla bean paste, and stir until the chocolate has melted.
- Vegan Coffee Custard: Add one-half cup of espresso or two tablespoons of instant coffee powder to the oat milk and cornstarch in step one.
- Vegan Berry Swirl Custard: Once the custard is ready, stir in some Strawberry Purée or Blueberry Compote.
- Vegan Spiced Custard: Adding some of your favorite spices can provide an immediate flavor boost. Cinnamon, cardamom, or pumpkin pie spice are all excellent choices. I recommend using between one-half and one teaspoon per batch.
- Vegan “Adult” Custard: If the custard will only be served to adults, enhance the flavor with one to two tablespoons of brandy, amaretto, rum, or another liqueur after the custard has been prepared.
- Vegan Lemon Custard: Add one-quarter cup of fresh lemon juice to the saucepan when you add the sugar. Enhance the flavor even more with the zest of one lemon.
How do I store leftovers?
Allow the vegan custard to cool to room temperature, then refrigerate it in an airtight container or cover it tightly with plastic wrap for up to 3 days. Remember to place a layer of plastic wrap directly on the surface of the custard to prevent the dreaded “skin” from forming. This custard can be frozen in a freezer-safe container for up to 1 month, but the texture will change and thicken upon thawing. You can blend it to return to a more custard-like state.
Serving suggestions
Vegan custard is great on its own or added to other recipes as a pastry cream. Use it as a topping for this Vegan Mug Cake, make a parfait by layering it with Vegan Chocolate Mousse, or use it as a filling for these delicious Vegan Crêpes. Serve the custard as a dessert following a delightful meal of Vegan Eggplant Parmesan, Vegan Manicotti, Vegan Stuffed Peppers, or Vegan Curry.
Vegan Custard
Ingredients
- 2⅓ cups full-fat oat milk
- ½ cup cornstarch
- ½ cup granulated sugar
- ¾ teaspoon vanilla bean paste
- 1 pinch turmeric for color (optional)
Instructions
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In a bowl, whisk the oat milk and cornstarch until smooth and free of lumps.
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Transfer the mixture to a medium saucepan and stir in the granulated sugar. Heat over medium heat, stirring constantly until the custard reaches a simmer and thickens, about 5-10 minutes.
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Remove from heat and stir in the vanilla bean paste. If using, stir in a pinch or so of turmeric until you achieve your desired color.
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Pour the custard into a bowl. Cover the surface with plastic wrap (ensuring it touches the custard) to prevent a skin from forming. Allow it to cool completely and chill in the refrigerator if desired.
Nutrition
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