Vegan Custard That’ll Wow Everyone

This vegan custard is so smooth, creamy, and rich, you won’t believe it’s dairy-free.

Whether you’re pouring it over pie, layering it in a trifle, or just enjoying it by the spoonful (we do), it brings comfort and a little fancy to the table.

This is one of those “wait—you made this?!” kind of recipes that takes simple ingredients and turns them into something special.

Why I Love This Recipe

This recipe is one I come back to all the time. I first made it when I was trying to bring something sweet to a potluck that everyone could enjoy. I was nervous because custard is one of those “classic” desserts. But when people started asking for the recipe, I knew this one was a keeper.

• You only need a handful of pantry staples
• No baking required
• It’s naturally gluten-free
• Creamy and smooth like traditional custard
• Easy to make ahead

Servings: 4
Total Time: 15 minutes (plus chill time)

What You’ll Need

• 2 cups unsweetened almond milk
• 3 tablespoons cornstarch
• 1/3 cup maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 1/8 teaspoon turmeric (for color, optional)
• Pinch of salt

Pro Tips

• Use a whisk when combining your ingredients to keep things smooth—no lumps allowed.
• Don’t skip the turmeric if you want that classic golden custard look (but don’t overdo it!).
• Keep stirring while it heats or it can thicken unevenly.
• Chill completely before serving if you want it to set firm like pudding.
• Serve warm if you want a sauce-like texture for pouring over cake or fruit.

Tools You’ll Need

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Heatproof silicone spatula (optional but great for scraping)
• Glass or ceramic bowl for chilling
• Spoon or ladle for serving

Substitutions and Variations

• Milk: Use soy, oat, or cashew milk instead of almond milk.
• Sweetener: Use agave syrup or granulated coconut sugar.
• Coconut oil: Use vegan butter or omit for a lower-fat version (will be slightly less creamy).
• Flavor twist: Add lemon zest or cinnamon for a new flavor.

Make-Ahead Tips

Make the custard up to 3 days ahead and store it in a sealed container in the fridge. Stir before serving.

Vegan Custard Recipe (All-in-One)

Step 1: Combine the cold ingredients

In a medium saucepan (off heat), whisk together:

• 2 cups unsweetened almond milk
• 3 tablespoons cornstarch
• 1/3 cup maple syrup
• 1/8 teaspoon turmeric (optional)
• Pinch of salt

Make sure there are no lumps.

Step 2: Cook the mixture

Place the saucepan over medium heat. Stir constantly with a whisk for 5–8 minutes until it thickens to a pudding-like consistency.

Step 3: Add in the final flavor

Once thickened and removed from heat, stir in:

• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract

Mix until fully combined and smooth.

Step 4: Chill or serve

Pour the custard into a glass or ceramic bowl (or small serving dishes). Cover and chill for 2 hours if you want it firm, or serve warm if you prefer a soft custard sauce.

Tips for Leftovers and Storage

• Store in an airtight container in the fridge for up to 4 days.
• To reheat, gently warm on the stove or microwave in 15-second bursts, stirring between.
• Stir well if any separation happens.

Macros (per serving, based on 4 servings):

• Calories: 160
• Carbs: 25g
• Protein: 1g
• Fat: 6g
• Fiber: 0g
• Sugar: 15g

Why This Recipe Works (Quick Science)

Cornstarch is a starch that thickens when heated with liquid. As the mixture heats up, the cornstarch granules absorb the almond milk and swell, thickening the custard. The coconut oil adds richness, and the turmeric gives that traditional golden custard color without adding flavor.

Common Mistakes

• Not whisking well enough at the beginning can lead to lumps.
• Turning the heat too high can cause burning or uneven thickening.
• Forgetting to stir in vanilla at the end means you’ll miss out on that deep flavor.
• Skipping chill time if you want that thick, scoopable texture.

What to Serve With

• Fresh berries
• Warm fruit crumble
• Over slices of vegan pound cake
• With banana slices and a sprinkle of cinnamon
• Layered in a trifle with vegan cake and jam

FAQ

Can I use arrowroot instead of cornstarch?
Yes, but it thickens faster and has a slightly different texture—use 2 tablespoons instead of 3.

Can I freeze vegan custard?
Freezing changes the texture. It’s best enjoyed fresh or from the fridge.

How do I fix lumpy custard?
Blend it quickly using an immersion blender or strain it through a fine mesh sieve.

Final Thoughts

This vegan custard is comfort in a bowl—warm, cozy, and somehow elegant all at once. It’s the kind of recipe that makes you feel like a pro with barely any effort. Whether you’re serving it for dessert or sneaking spoonfuls straight from the fridge (no judgment), it’ll keep everyone coming back for more.

If you try it, I’d love to hear how it went for you—leave a comment or ask any questions!