Vegan Vanilla Custard
Vegan Vanilla Custard while is sounds simple, it felt very intimidating. Without eggs and milk, how does it taste and cook like it should? This recipe is simple, 6 ingredients and cooks in 10 minutes.
We made vegan vanilla custard once before in our Peach Tart recipe, but custard is so versatile, it needs a place of its own to call home in my recipes so we can refer back to it when we make all the other fun and fast desserts that include custard or it’s variations.
Ridiculously simple to make, this vegan vanilla custard is faster and easier to prep than egg and cream custard and it tastes just as good. It’s all about the arrowroot flour, you blend it into a cold plant milk and as you heat it up, it starts to set. This happens fast, within 5 minutes and then its done.
You will see from my video how solid this custard gets. I will likely change the ratio of arrowroot flour to milk when I need it to be more solid. I liked the consistency that it was for this plain recipe. Some custards need to be more set and a adapted version will come for that.
Vegan vanilla custard can work with any plant milk to start, then mix it with high quality coconut milk. The cream in the coconut milk gives, mouth feel and flavour and using a grey looking coconut milk will keep the recipe from turning out as nicely as you want.
This vegan vanilla custard recipe stood on its own as a dessert in my house. This is a tall order, we are a picky crew. I added strawberry coulee to one and had another that had a small amount of cinnamon sugar sprinkled on top. Although, the mint sprigs added so much to it, it really added a freshness to the bite, I would chiffonade mint over it just for portioning the flavour into each bite next time.
Vegan Vanilla Custard
- sauce pan
- measuring spoons
- measuring cups
- 1 cup coconut milk
- ⅔ cup plant milk vanilla oat milk
- 4 tbsp arrowroot flour
- 2 tbsp organic cane sugar
- 4 tsp vanilla extract or use vanilla bean if you have it
- ¼ tsp salt
- Whisk arrowroot flour & sugar into cold plant milk.
- Add to sauce pan and turn heat on low - medium low
- Add coconut milk, dash of salt, and vanilla.Whisk continuously while milks heat up.In about 4 minutes the milk will begin to get thicker. Keep going until you get the desired thickness, continuing to whisk and do not let the milks burn.
- The custard will not get much thicker as it cools, so if you want a custard that will hold your fruit, cook the custard to that point.
- Pour custard into prepared dishes