By I used to hate vegan custard.
Too thin.
Too gummy.
Too coconut-heavy.
Every recipe claimed to be “just like traditional custard” and none of them actually were.
Either it tasted like coconut pudding, or it set like glue, or it broke the moment it cooled down.
And if you’ve ever tried filling donuts or a cake with bad custard you know how unforgiving that mistake is.
This recipe fixes that.
This vegan custard is smooth, glossy, rich, and balanced.
It tastes like proper French-style pastry cream
- without eggs
- without dairy
- and without coconut taking over.
And it takes 10 minutes.
No baking degree required.
What This Vegan Custard Actually Is
Classic custard also called crème pâtissière
It is basically milk, sugar, egg yolks, starch, and vanilla heated gently until thick and silky.
In a vegan version, the eggs are replaced with starch and the fat comes from the plant milk itself.
Most recipes mess this part up.
Either they use low-fat milk
or too much starch
or rely on coconut to fake richness.
This one doesn’t.
The result is a custard that holds its shape when used as a filling
but still melts in your mouth
not rubbery
not stiff
not oily.
Why This One Works
- Balanced thickness. Not runny. Not paste-like.
- Creamy mouthfeel without cream or cashews
- Neutral vanilla flavor that works with fruits, chocolate, or cakes
- Stable enough for donuts, tarts, and pastry fillings
- No coconut flavor unless you want it
It behaves like real custard. Which is the entire point.
Ingredients You’ll Need
This makes about 2.5 to 3 cups of custard.
- Full-fat oat milk – 2 1/2 cups
- Cornstarch – 1/2 cup
- Granulated sugar – 1/2 cup
- Vanilla extract – 1 teaspoon
That’s it – No agar. No tofu. No fancy substitutes.
Use a richer plant milk if possible.
Fat matters here.
How To Make Vegan Custard
Start by whisking the oat milk and cornstarch together in a bowl or measuring jug.
Make sure there are no lumps.
Take 20 extra seconds here. It matters.
Add the sugar and the milk-cornstarch mixture to a saucepan.
Turn the heat to medium.
Whisk constantly.
Do not walk away.
Do not check your phone.
After about 4 to 5 minutes, it will suddenly thicken and turn glossy.
That’s exactly what you want.
Remove from heat and stir in the vanilla.
Transfer to a bowl and press plastic wrap directly on the surface.
This prevents a skin from forming.
Let it cool.
If it thickens more than you like
add a splash of plant milk and whisk or blend until smooth.
Texture Control (Important)
Custard thickens as it cools.
For pouring or dessert cups
keep it slightly looser when hot.
For donut or cake filling
let it set thicker.
If it looks lumpy after chilling
that’s normal.
Blend it briefly and it becomes silky again.
Even traditional custard does this.
Flavor Variations
Vanilla bean
Swap extract for vanilla bean paste or a scraped pod
Chocolate
Add cocoa powder while heating and melt in vegan chocolate at the end
Lemon
Simmer with lemon juice and finish with lemon zest
Coconut
Replace oat milk with full-fat coconut milk if you want that flavor
Pumpkin
Add pumpkin puree and pumpkin spice before heating
How I Actually Use This Custard
- Inside donuts and cream buns
- As cake and cupcake filling
- For fruit tarts
- In banana cream pie
- Layered in dessert cups
- As a base for vegan crème brûlée
It’s neutral enough to fit anywhere
and rich enough that you don’t need much.
Common Mistakes To Avoid
- Using low-fat plant milk
- Not whisking constantly while heating
- Overheating after thickening
- Substituting tapioca starch instead of cornstarch
Arrowroot can work. Tapioca makes it stretchy. Avoid it.
Storage (Important)
Keep it in an airtight container in the fridge (2 to 3 days is ideal).
It may firm up and look uneven. Blend once and it’s perfect again.
Yes, you can freeze it
but the texture changes slightly.
Blending helps.
Final Thought
Good vegan desserts don’t rely on tricks.
They rely on understanding texture.
This custard isn’t trying to be clever.
It’s trying to be correct.
Make it once
and you’ll stop looking for other vegan custard recipes.
If you want
a high-protein version
exact macros
or a printable recipe card
Tell me.