Vegan Custard

What is Vegan Custard?

Custard is a smooth, creamy sauce or filling traditionally made by cooking milk or cream with egg yolks, sugar, and vanilla until thickened. A thinner, pourable custard sauce is often called crème anglaise, while thicker custards can be used as fillings for baked goods.

This version uses a mix of soy milk and dairy-free cream for the ultimate egg-free creamy texture. Serve it on its own as a pudding, or use it as a filling for donuts, cakes, pastries, tiramisu, and more.

Why This Recipe Works

This vegan custard uses soy milk as the base because it gave the most reliable set in my testing. Since soy milk is nutritionally closer to dairy milk than many other plant milks, I suspected it would create a creamier, more stable custard – and it did. It set really well overnight while still keeping a smooth, pudding-like texture.

Best Plant Milk for Custard

For the best flavor and mouthfeel, I prefer replacing part of the soy milk with dairy-free heavy cream. In my tests, this version tasted the most like classic custard: rich, creamy, slightly more complex, and deeply vanilla-forward.

I tested several plant milks side by side, and this combination gave the best balance of structure, flavor, and that custardy texture. You can read the full testing breakdown on my Substack.

Why Oat Milk for Custard Is Hit or Miss

Oat milk was the most unpredictable plant milk in my tests. I tested three brands: Planet Oat Extra Creamy, a generic refrigerated oat milk, and Oatly Full Fat. Both the Planet Oat and generic versions thickened on the stove, but loosened after chilling and turned much thinner than expected. Oatly Full Fat was the only oat milk that didn’t turn liquidy in the fridge.

Oat milk brands vary a lot depending on their starches and stabilizers, and those differences can really affect how a cornstarch-thickened custard sets after chilling. For the most reliable result, I recommend soy milk; if you do want to try oat milk, Oatly Full Fat was the only one that stayed thick in my tests.

oat milk custard

• Custard after cooking was thick and creamy.

oat milk custard after Chilling

• After chilling, the custard became thin and liquid.

Ingredients

Some Ways to Use Custard

This vegan custard can be used anywhere you’d normally use a thick vanilla custard or pastry cream. Spoon it into tart shells, layer it into trifles or tiramisu, use it as a cake filling, or pipe it into donuts, cream puffs, pastries, and custard buns.

For piping, let the custard cool at room temperature first, then cover and store it in the fridge until fully chilled. When you’re ready to use it, remove it from the fridge and whisk until smooth again. Transfer it to a piping bag and pipe it into baked goods as needed.

Storage Tips

Let the custard cool at room temperature until it is no longer hot, then press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Transfer it to the fridge and chill until fully set.

Store vegan custard in an airtight container in the refrigerator for up to 3 days. The custard will continue to thicken as it chills, so the texture will be firmer after a few hours or overnight. After 3 days, it will start to weep a little bit and liquid may seep out.

Troubleshooting Vegan Custard

My custard is too thin.

The custard may not have cooked long enough. If you remove it from the heat right when it first begins to thicken, it will have more of a drizzleable, spoonable sauce consistency. This is great for pouring over cakes, fruit, or desserts, but it may be too loose for fillings.

For a thicker custard, continue cooking and whisking over low heat for 1 to 2 minutes after it first thickens.

My custard is too thick.

If the custard cooks for 3 to 4 minutes after it first thickens, it will become very thick once cooled. This can be useful for pastry cream, tart fillings, or piping, but it may be too firm for spooning.

To loosen it, whisk in a small splash of soy milk or dairy-free cream until smooth.

My custard has lumps.

Lumps usually happen when the cornstarch is not fully dissolved or the custard heats too quickly without being whisked. Whisk the sugar and cornstarch together first, then add a small amount of soy milk and whisk until completely smooth before adding the rest of the liquid.

Cook over medium-low heat and whisk constantly. If lumps still form, pass the custard through a fine mesh sieve while it is still warm.

My custard formed a skin.

A skin can form as the custard cools. To prevent this, press plastic wrap directly onto the surface of the custard before chilling.

My custard became too firm after chilling.

This is normal, especially if you cooked it longer for a thick pastry cream texture. Whisk or blend it until smooth before using. Add a splash of soy milk or dairy-free cream if needed to loosen it.