This vegan lemon-vanilla soy milk custard recipe has nothing to envy to its non-vegan counterpart. It’s an easy recipe that you can whip it up in five minutes. It’s sweet, light, and doesn’t contain any eggs or dairy. It can be eaten as a custard dessert on its own, poured on some fresh fruit, or used for cakes, pastries, pies, and fruit tarts.
Custard is a liquid that is thickened by the coagulation of egg protein, generally made by combining the egg yolks with milk and sugar. Our vegan version uses cornstarch as a thickening agent, turmeric for colour, and plant milk to replace dairy milk.
The result is a custard that is super easy to make (it won’t curdle) that is a lot healthier (bye bye cholesterol, saturated fats, and hormones from dairy milk) with no risk of bacterial contamination from eggs and as delicious as the traditional one.
Depending on the recipe, custard varies in consistency from a thin pouring sauce (crème anglaise – amazing on fresh fruit and apple pies) to a thick pastry cream (crème pâtissière – great for filling donuts or éclairs) to baked custard used for pies fillings.
Our recipe can be used for all these preparations. The only thing you need to change is the cooking time. Cook it less for a thinner sauce, cook it more for a thicker one. See our “variations” section for more details.
Craving more delicious plant-based recipes? You can use my lemon-vanilla custard recipe and seasonal fruit to top off this tart. My recipe features is colorful and nutritious, with a shell of vegan shortcake pastry. It’s filled with the vegan custard with tons of seasonal fresh fruit loaded on top. These include strawberries, raspberries, blueberries, nectarines, kiwis, cherries, and mint leaves.
For dinner, try making my vegan spaghetti with garlic and olive oil. This pasta aglio olio is an Italian classic. Plus, you only need six ingredients to make it: spaghetti noodles, garlic cloves, chili flakes, olive oil, flat-leaf parsley, and sea salt.
Craving a hearty, nutritious side? Make my classic Italian-style vegan bruschetta with tomatoes and garlic.
This recipe was republished with permission from The Plant-Based School.