Most brands of ready-made custard contain factory-farmed dairy milk, refined sugar, and yellow food dye. Plus there’s all the plastic packaging to deal with. This recipe for vegan custard (Broke Bank Vegan) is ideal with vegan jelly or on favourite puds. Made with plant milk (oat and soy are good), it’s thickened with cornstarch and sweetened with natural sugar and vanilla. Add a tiny pinch of ground turmeric for colour.
Read up on food safety for people & pets (many foods including citrus, nutmeg, coffee and chocolate are unsafe near animal friends).
This custard stores in the fridge in an airtight container for a few days, but doesn’t freeze well. Vary the recipe by adding citrus zest, pureed berries, a shot of espresso or finely grated vegan chocolate.
This recipe for vegan custard (School Night Vegan) is totally old-school, and ideal for your all your stodgy puddings. It only needs 5 ingredients: cornflour, plant milk, vanilla extra, natural sugar and vegan butter (or vegan double cream).