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Vegan Oat Milk Custard Recipe

★★★★★

4.7 from 108 reviews

This Vegan Custard recipe offers a smooth, creamy, and dairy-free alternative to traditional custard, made using full-fat oat milk thickened with cornstarch and flavored with vanilla bean paste. It’s naturally plant-based, easy to prepare, and can be used as a dessert base or filling.

Ingredients

Scale

Custard Base

  • 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)

Instructions

  1. Whisk base: In a bowl, whisk together the full-fat oat milk and cornstarch until the mixture is smooth and free of any lumps.
  2. Thicken: Transfer the mixture to a medium saucepan, add the granulated sugar, and heat over medium heat. Stir constantly to prevent lumps and sticking, continuing until the mixture reaches a simmer and thickens, which should take about 5 to 10 minutes.
  3. Flavor: Remove the saucepan from the heat. Stir in the vanilla bean paste to infuse the custard with a rich vanilla flavor. If desired, add a pinch of turmeric to achieve a warm, custard-like yellow color.
  4. Chill: Pour the finished custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, then transfer to the refrigerator to chill before serving.

Notes

  • Using full-fat oat milk ensures a creamy texture; however, you may substitute with other non-dairy milks but expect a thinner consistency.
  • Constant stirring during cooking is essential to prevent lumps and burning.
  • Turmeric is optional and only for color; it adds no significant flavor.
  • This custard can be served warm or chilled depending on preference.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: vegan custard, dairy-free custard, oat milk custard, plant-based dessert, vanilla custard