Light and Velvety Vegan Custard

You’re stirring, just stirring, nothing complicated if you want to create this Vegan Custard. You need a swirl of soy milk and lemon zest, a little cornstarch cloud, a half bean’s worth of vanilla seeds dotting the surface like freckles.

You can top it with fruits and serve it chilled after a heavy dinner or just keep it in the fridge for when that sweet tooth casually kicks in around 9 p.m.

What Is Vegan Custard?

Traditional custard relies on eggs for structure and dairy for richness. Vegan custard laughs gently in the face of tradition and instead turns to plant-based milk and cornstarch. The texture will still be as dreamy and the taste, just as lush.

While classic custard has European roots, particularly in English and French kitchens, vegan versions are tailored for dietary needs, ethical preferences, or just plain curiosity. Also, cornstarch-based custards date back to the 19th century, often used when eggs were scarce or too expensive.

Pro Tips for the Best Vegan Custard

• Once the cornstarch goes in, don’t stop whisking, unless curdled clumps are your aesthetic.
• Only add turmeric if you want the color. It’s completely optional and just a pinch will do.
• Press cling film directly onto the surface of your custard while cooling to prevent a skin from forming.
• If you want to take things up a notch, make a double batch and layer it in parfait glasses with fruit, cookies, or granola.

Can I use a different plant milk?

Absolutely, but results may vary. Almond and oat milk work well, but they’re less thick than soy. Coconut milk adds richness but may dominate the flavor. Aim for unsweetened versions to control the sweetness.

Why isn’t my custard thickening?

Custard thickens slowly, so don’t crank up the heat though, or it might scorch. Just keep whisking on low heat until it coats the back of a spoon.

How do I prevent lumps?

Sift your cornstarch before adding it to the liquid, and whisk it thoroughly while it’s still cold. Don’t stop stirring once it hits the heat, as this can lead to lumps.

What can I serve this with?

Fruit, cakes, tarts, or even pancakes. It's also great layered into trifles or served in little cups with crushed cookies on top.

Does it taste like regular custard?

It’s close! The vanilla and lemon help mimic the depth of egg-based custard. The texture is smooth, but it’s a bit lighter.

How to Store Vegan Custard

It can last for up to 4 days when stored properly in the fridge. If it thickens too much after chilling, stir in a splash of soy milk to loosen it up before serving.

How to Make Vegan Custard

In a bowl, combine the soy milk and sugar. Use a sharp knife to scrape the seeds from the vanilla bean and add them to the bowl. Whisk everything together until smooth.

Grate the lemon zest into the bowl, avoiding the white part beneath the skin.

Sift in the cornstarch to avoid lumps and add in the turmeric if you want. Mix until it is well blended and smooth.

Pour the mixture into a saucepan and set it over low heat. Whisk continuously to prevent sticking or clumping as it heats. Keep whisking gently until the custard thickens and starts to coat the back of a spoon.

Pour the custard into a bowl, let it cool completely, and transfer to the fridge.

Serve and enjoy.