Name: Vegan Oat Milk 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 and comforting dessert made with oat milk and a hint of vanilla. It’s simple to prepare and perfect for those who prefer plant-based treats without sacrificing flavor or texture.

A close-up view of a single-layer smooth, creamy pale yellow custard in a light brown ceramic bowl with a soft matte texture, with a golden spoon scooping the custard from the center. Nearby, a small white ramekin holds the same custard, while a small white bowl filled with fresh blueberries sits slightly behind on a white marbled surface. A peach-colored cloth napkin is partially visible on the lower right side. The scene is softly lit, highlighting the glossy texture of the custard, 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 the mixture is 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. Stir in the vanilla bean paste and add a pinch of turmeric if using, until you achieve your desired 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, then chill in the refrigerator if desired before serving.

Tips & Variations

Use full-fat oat milk for the creamiest texture; almond or soy milk can be substituted but may alter the flavor slightly.
If you prefer a sweeter custard, increase the sugar by a couple of tablespoons.
For a fruit twist, add fresh berries or a fruit compote on top before serving.

The pinch of turmeric is optional and only for a natural yellow color—it doesn’t affect the taste much.

Storage

Store the custard in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently to avoid lumps, or enjoy it chilled for a refreshing dessert.

How to Serve

A close-up view of a bowl filled with thick, smooth, pale creamy yellow custard. The bowl is beige with a slightly rough texture, sitting on a white marbled surface. A golden spoon is scooping up some custard from the bowl, showing its glossy, soft consistency. To the bottom left, a small white ramekin also holds some custard, with a creamy, shiny surface. Nearby, there is a small white bowl filled with round, plump blueberries scattered on the white marbled surface. In the lower right corner, a light peach cloth napkin is casually placed, adding a soft color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based milks instead of oat milk?

Yes, you can substitute with almond, soy, or coconut milk, but keep in mind that the flavor and texture may vary slightly. Full-fat versions work best for creaminess.

How do I prevent lumps in the custard?

Whisk the cornstarch into the oat milk thoroughly before heating, and stir constantly as the mixture heats to ensure it thickens smoothly without lumps.