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recipe card for vegan custard
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5 from 2 votes

Vegan lemon custard recipe

This vegan lemon custard has nothing to envy to its non vegan counterpart. It's an easy recipe you can whip it up in 5 minutes, it's sweet, light, and doesn't contain any eggs or dairy. It can be eaten as a custard dessert on its own, poured on some fresh fruit, or used for cakes, pastries, pies and fruit tarts.
Prep Time5 mins
Cook Time5 mins
Course: Dessert
Cuisine: French, Italian
Keyword: Dairy-free
Servings: 6 people
Calories: 143kcal
Author: Nico


  • Whisk
  • Saucepan


  • 4 cups unsweetened soy milk (1 L)
  • 8 tbsp cornstarch (100 grams)
  • 6 tbsp sugar (130 grams)
  • 2/8 tsp turmeric (0.40 grams)
  • 1 lemon zest
  • 1 tsp vanilla extract (optional)


  • In a saucepan off of the heat, whisk together the milk, cornstarch, sugar, turmeric until well combined.
    Vegan custard step 01
  • Set the sauce pan over low heat and bring to a simmer while whisking continuously. Let boil gently for at least 1 minute to cook the starch.
    Vegan custard step 03
  • Keep stirring fast and vigorously to avoid any lumps. Stop when you reach your desired consistency.
    Vegan custard step 04
  • Add your flavouring ingredient (lemon zest, vanilla extract, or both). If you use lemon zest make sure to only use the yellow part of the lemon and not the white flesh under the skin. That part is bitter.
    Vegan custard step 02
  • Let the custard cool at room temperature. Whisk occasionally to prevent the formation of skin on the surface. If you want to cool it down faster, you can submerge the pan in cold water while whisking until the custard is cold.


Calories: 143kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Fiber: 1g | Sugar: 13g | Calcium: 201mg | Iron: 1mg