Can You Make Custard With Almond Milk? Yes, and It’s Easy!

Last Updated on December 26, 2021 by Guillermina

If you’ve ever wondered if you can make custard with almond milk, look no further. This dairy-free custard recipe made with almond milk is so delicious. My mouth is already watering, so let’s get started!

This recipe uses only six ingredients that can be found at any grocery store. It is beginner level, so anyone can make it. With only four steps and minimal prep, this recipe is quick and easy!

Jump to Recipe

Here’s What You’ll Need For This Almond Milk Custard Recipe:

Equipment

• Medium-sized pot
• Whisk or wooden spoon

Ingredients

• 1 cup almond milk
• 1 cup coconut cream
• 1/3 cup cornstarch
• ¼ cup sugar
• ⅛ teaspoon turmeric (for color)
• 1 teaspoon vanilla extract

Instructions

Step 1. Combine ingredients.

Add all the ingredients to the pot and whisk together until it has a smooth consistency.

Step 2. Add heat.

Turn the heat on medium. Begin whisking continuously until the liquid is thickened into a creamy texture. This process should take up to five minutes, and you will feel the custard’s texture begin to change.

Step 3. Remove from heat.

Once the desired consistency has been reached, remove it from the heat. Stir for one more minute. The custard will continue to thicken off the heat.

Step 4. Transfer to a jar.

Portion up the custard, pouring in shallow glass jars or sealable containers. Allow cooling at room temperature for 30 minutes.

Recipe Notes

Ingredients

Turmeric does not affect the flavor of the custard but is added for the color in plant-based recipes. Traditional custard recipes use egg yolks to achieve the yellow color. If you don’t have turmeric, don’t sweat it, but note that the custard will appear paler in color.

If you’re craving a little chocolate, add a couple of tablespoons of cocoa powder to the mix. Feel free to play around with flavors in this easy almond milk custard recipe.

Texture

Whisking continuously during cooking is key. It prevents the custard from sticking to the bottom of the pan. Custards can also turn out lumpy if the ingredients aren’t mixed thoroughly or the ingredient ratio is off.

Sometimes lumps aren’t noticeable until the custard is cooling. To fix a lumpy custard, pour the custard through a fine-mesh strainer. The lumps should be removed from the final product.

Film

Sometimes custard forms a film on the top as it cools. Don’t worry, this is completely normal! If you want to avoid this film, there are a couple of ways to fix it.

Cover the container that the custard is cooling in with plastic wrap. Once it’s cool, the wrap can be removed. Using a whisk or electric mixer, the custard can be whipped during the cooling process to avoid the film, as well.

Cornstarch

Depending on the desired consistency of custard, the amount of corn starch used may be adjusted accordingly. For a thinner consistency or a sauce-like texture, use less cornstarch (2-3 tablespoons). If you’d like a thick custard, use between ¼ – ⅓ cup of cornstarch. It’s important to note that the cornstarch added will continue to thicken as it cools.

Cook Time

How long the custard cooks also affects its thickness of it. The longer it cooks, the thicker it will be – and vice versa.

Reheating

Custard can be reheated on the stovetop using low heat. If the custard is too thick, add a little extra almond milk to the custard while you reheat it, stirring until warm.

Storage

Custard is best fresh and keeps in the refrigerator for up to 3 days. Consider freezing custard if you don’t plan to eat it right away. Defrost overnight in the refrigerator before enjoying.

Custard has the tendency to split when frozen and defrosted. One solution is to reheat the thawed custard in a saucepan, adding almond milk and constantly whisking until the texture has been restored.

Is Almond Milk Custard Gluten-Free?

Yes, this almond milk custard recipe is gluten-free!

Notes on Vegan Ingredients

Traditional custard recipes include egg yolks, full-fat milk, and cream. Vegan custard is significantly easier to make and does not include animal products. Not using animal products in custard prevents issues like stirring it too much or overcooking it.

Eggs

Replacing eggs is usually tricky when baking. They are used for a variety of things, including binding ingredients together, adding structure, and thickening dough. Thankfully, vegan custards turn out pretty well without them!

There are a few vegan-friendly alternatives that do the trick to replace eggs. For your future baking needs, consider using flaxseed to substitute eggs, known as a flax egg. To replace one egg, combine one tablespoon of ground flaxseed and three tablespoons of water, then let it sit for five minutes. A quarter cup of applesauce can also be used to replace one egg.

Milk

Dairy is a key ingredient found in custard-good news is that there are plenty of vegan alternatives now! Choices seem unlimited when it comes to plant-based milks to choose from. If you aren’t an almond milk fan, any type of vegan milk can be used for this custard recipe.

Plant milks ideal for this recipe includes soy, rice, oat, and coconut milk. For other baking needs, some plant milks may be better to use than others.

Sugar

Some sugars aren’t vegan. Refined cane sugar, known as table sugar, is processed using animal bone char. Some vegans choose to keep this type of sugar out of their diet.

There are several vegan sugars that are relatively easy to find. This includes any unrefined sugar, such as organic cane, beet, coconut sugar, and raw sugar. Some vegan sugar packaging will include a vegan logo.

Conclusion

Vegan almond milk custard is arguably easier to make than traditional custard. With a few simple ingredients and quick steps, a delicious, dairy-free custard is ready for your enjoyment. Let us know if you love this almond milk custard recipe as much as we do!