Description
This vegan custard recipe is a creamy, dairy-free dessert base made with cashew milk, sweetened naturally with maple syrup or agave. Infused with vanilla and optionally colored with turmeric, it offers a luscious texture that can be customized with flavors like pistachio, lemon, chocolate, or espresso. Perfect for indulgent treats or layered desserts such as vegan Napoleons, this custard is simple to make on the stovetop and dairy-free, making it an excellent choice for vegans and those avoiding dairy.
Ingredients
Custard Base
- 2 cups cashew milk
- 1/3 cup maple syrup, agave, or granulated sugar (plus more to taste)
- 4-5 Tbsp cornstarch (use 4 Tbsp for creamier texture, 5 for thicker, firmer results)
- 1/8 tsp turmeric (optional, for color)
- 2 tsp vanilla extract or seeds from 1 vanilla bean
Optional Variations
- 1/2 cup shelled and roasted pistachio (for pistachio flavor; process with plant milk)
- Zest or peel from 1 lemon (for lemon flavor)
- A few pieces of dark chocolate (for chocolate flavor)
- 1 shot freshly brewed espresso or 1 Tbsp instant coffee (for espresso flavor)
Napoleon Assembly
- 1 defrosted 9×9 sheet vegan puff pastry
- Powdered sugar (for dusting)
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the cashew milk, chosen sweetener, cornstarch, and turmeric (if using). It is important to add the cornstarch to cold milk to avoid lumps forming.
- Cook the Custard: Place the saucepan over medium heat and bring the mixture to a simmer, whisking continuously for a few minutes until the custard thickens. This ensures a smooth, lump-free texture.
- Add Vanilla and Cool: Stir in the vanilla extract or vanilla bean seeds, then remove the saucepan from heat. Allow the custard to cool slightly, stirring occasionally to prevent skin formation or lumps.
- Final Whisk and Cover: Transfer the custard to a heatproof glass bowl, whisk thoroughly until smooth, then cover the surface with plastic wrap or parchment paper to prevent a skin from forming as it cools completely.
- Optional Flavor Variations: For pistachio custard, blend pistachios with the plant milk before starting the recipe; omit turmeric. For lemon, add lemon zest or peel to the mixture. For chocolate, stir dark chocolate into the hot custard until melted. For espresso flavor, add brewed coffee or instant coffee to the milk before cooking.
- Prepare Napoleons: Defrost a 9×9 sheet of vegan puff pastry. Preheat oven to 400°F (200°C). Roll out pastry on a parchment-lined baking sheet, pierce with a fork, and cut lengthwise in half. Bake 15-20 minutes until lightly golden. Cool completely.
- Assemble Napoleons: Carefully separate top and bottom pastry halves. Spread cooled custard on the bottom pieces, top with the other halves. Refrigerate until set. Slice into squares using a serrated knife, dust with powdered sugar, and serve.
Notes
- Adding cornstarch to cold milk prevents lumps; adding it to hot liquid causes instant clumping.
- Adjust sweetener amounts to taste for desired sweetness.
- Turmeric is optional and used purely for color without affecting flavor significantly.
- Stir custard during cooling to prevent skin formation and lumps.
- The thickness of the custard can be controlled by varying cornstarch amount: 4 Tbsp for creamier, 5 Tbsp for firmer custard.
- Pistachio flavor requires blending with plant milk before cooking and omitting the turmeric.
- For vegan Napoleons, ensure to use vegan puff pastry.
- Use a serrated knife for neat slicing of assembled Napoleons.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Contemporary
