Vegan Custard Recipe 👉 2 cups non-dairy milk 500 ml soy milk almond or coconut milk are good 2 tablespoons cornstarch more for thicker sauce substitute with arrowroot powder 2 3 tablespoons maple syrup or other sweetener to taste 18 teaspoon turmeric powder or vegan yellow food colouring. Transfer the mixture to a heat-resistant blender and blend until you get a nice smooth texture.
Since hearing someone say that they dont like raw vegan treats because they are too coconutty I wanted to take up the challenge of creating a raw vegan dessert that didnt involve any coconut. How To Make Vegan Custard With Only 4 Ingredients. Transfer to bowl and refrigerate until set.
Stir well with a whisk until all the lumps of the cornstarch are gone.
2 cups non-dairy milk 500 ml soy milk almond or coconut milk are good 2 tablespoons cornstarch more for thicker sauce substitute with arrowroot powder 2 3 tablespoons maple syrup or other sweetener to taste 18 teaspoon turmeric powder or vegan yellow food colouring. Transfer to bowl and refrigerate until set. Ingredients 500ml plant milk - I normally use organic soy 2 tbsp - ⅓ cup cornstarch ½ cup raw granulated sugar organic for vegan if in the US ½ cup coconut cream or full-fat coconut milk 1 tsp vanilla extract or vanilla seeds scraped from half a vanilla pod ¼ tsp turmeric for colour you wont. Place over medium heat and stir constantly until it begins to boil.