Creamy Vegan Custard (Quick & Easy)
This heavenly creamy 5-minute vegan custard recipe is super easy to make with almond milk, coconut milk and a touch of rice syrup. This healthier vanilla custard is really versatile, light and perfect for no-bake fruit tarts!
Ingredients
- ¼ cup low-fat coconut milk 60 ml
- 1 cup almond milk 240 ml
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons rice syrup
- 2 teaspoons vanilla extract
- 1 tablespoon arrowroot powder
Instructions
- Add the arrowroot powder into a medium-sized saucepan and mix it with the almond milk.
- Add the coconut milk, vanilla extract, syrup, lemon juice and lemon zest to the saucepan, whisk to combine and place over medium heat.
- Bring to a boil, stirring continuously, then turn to low heat and continue to stir until the mixture thickens and turns into a cream.
- Serve warm or place in a food container in the refrigerator to chill. It can be kept in the fridge for up to 3-4 days.
Video
Notes
- You can replace the rice syrup with any other sweetener of choice, but keep in mind that dark ones like maple syrup will change the color of the custard filling.
- Instead of almond and low-fat coconut milk, you can use other plant-based milk alternatives to suit your needs.
- For a more yellow vegan custard, add a pinch of turmeric powder.
- Make sure to mix the arrowroot powder with cold plant-based milk and don’t put the head above medium — avoid boiling at this stage!
Nutrition
Calories: 107kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 19mg | Sugar: 11g