Name: Vegan Custard Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 1/3 cups full-fat oat milk; 1/2 cup cornstarch; 1/2 cup granulated sugar; 3/4 teaspoon vanilla bean paste; 1 pinch turmeric (optional, for color)

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Introduction

This vegan custard is a creamy, dairy-free delight that’s perfect for anyone seeking a plant-based dessert. Made with oat milk and simple pantry ingredients, it offers a smooth texture and gentle sweetness with a subtle vanilla flavor.

A smooth, creamy light beige pudding fills a round light brown bowl tightly. A golden spoon scoops up part of the pudding, showing a thick, velvety texture. Nearby, a small white bowl holds fresh, plump blueberries with a rich blue color, sitting on a white marbled surface. In the corner, there is a smaller white ramekin also filled with the same pudding, showcasing its glossy and thick surface. A soft peach cloth is placed next to the bowls, adding a warm accent to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 cups full-fat oat milk
1/2 cup cornstarch

1/2 cup granulated sugar
3/4 teaspoon vanilla bean paste

1 pinch turmeric (for color, optional)

Instructions

Step 1: In a bowl, whisk the oat milk and cornstarch together until smooth and free of lumps.

Step 2: 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.
Step 3: Remove the saucepan from heat and stir in the vanilla bean paste. If using, add a pinch of turmeric to achieve a warm, custard-like color.
Step 4: Pour the custard into a bowl and cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Allow it to cool completely before chilling in the refrigerator if desired.

Tips & Variations

Use other plant-based milks like almond or soy if you prefer, but full-fat versions will yield creamier custard.
For extra richness, add a tablespoon of coconut cream before heating.
Swap vanilla bean paste for vanilla extract if needed, but adjust quantity to taste.

If you want a thicker custard, increase the cornstarch by 1-2 tablespoons.

Storage

Store the vegan custard in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and enjoy chilled. If it thickens too much in the fridge, stirring in a splash of oat milk can help loosen it.

How to Serve

A creamy light yellow custard with a smooth, thick texture fills a round, light brown bowl almost to the top, with a golden spoon lifting a scoop from the center. Nearby, on a white marbled surface, there is a small white bowl filled with plump blueberries, some spilled around it, and a smaller white ramekin filled with the same custard. A soft, peach-colored cloth is placed partially in the corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this custard without cornstarch?

Cornstarch is essential for thickening this custard. Without it, the mixture will remain liquid. You can experiment with other thickeners like arrowroot or tapioca starch, but results may vary.

Is this custard suitable for people with gluten allergies?

Yes, this recipe uses oat milk and cornstarch, both naturally gluten-free, but ensure your oat milk is certified gluten-free if you have a severe allergy.