A silky vegan custard made with soy milk and kudzu starch—rich, spoon-coating, and naturally sweetened. No eggs, no dairy, just gentle ingredients that bring comfort in every bite.
A custard that comforts the soul without eggs or dairy—crafted simply with soy milk and kudzu starch. Its velvety texture rests softly on the tongue, carrying a subtle sweetness that invites quiet moments of joy.
Perfect for tarts, pies, or simply enjoyed by the spoonful, this creamy vegan custard celebrates the slow rhythm of the kitchen and nature’s gentle gifts with every stir.
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🎐 Journal from the Kitchen
I wanted to make a blueberry custard tart, so I turned to kudzu starch to create a vegan custard cream.
Into a no-bake cocoa oat crust, I spread a generous layer of this rich custard and crowned it with fresh blueberries. A simple gift to savor on a warm evening—summer’s own reward.
As the evening cicadas sing outside,
bite by bite,
I let the cool cream linger on my tongue.
Each mouthful feels like tasting the season itself—gentle, mellow, and deeply satisfying.
🕊 Why You’ll Love This Recipe
- Egg- and dairy-free yet still deeply satisfying
- Kudzu starch creates a silky, chewy richness that coats the tongue
- Lightly sweetened & lower in oil, making it gentle on the body
- Pairs beautifully with no-bake tart shells or pies
- Naturally gluten-free
🧺 Why I Chose Kuzu Starch
In my vegan lemon curd recipe, I used rice flour for thickening.
This time, I wanted a softer, more delicate texture, so I turned to kuzu starch. When heated, kuzu becomes translucent and smooth, giving the custard a velvety consistency that clings gently to the tongue.
Rice flour, on the other hand, stays more opaque and firm—better for rustic baked goods.
Choosing kuzu felt right for a custard meant to be enjoyed chilled, letting the rich, indulgent cream coat each bite.
🥛 Ingredients
(for one tart shell, about 10.6 × 10 × 5.4 cm — Noda enamel square S size)
- kudzu starch (kudzu powder) — 10–12 g
- beet sugar or unrefined cane sugar — 18 g (adjust to taste)
- unsweetened soy milk — 150 g
- coconut oil (neutral, or use another plant-based oil)— 1 teaspoon
- A pinch of salt (to balance flavor)
🥄 Method
- Combine
- In a small saucepan, add the kudzu starch and sugar.
- Gradually whisk in about 50 ml of the soy milk until smooth.
🌿 If the kudzu grains are stubborn, let it sit for a few moments to dissolve more easily.
- Mix
- Gradually add the remaining soy milk while whisking to combine fully.
- Heat
- Place the pan over medium-low heat and stir slowly with a wooden spatula.
- Once it starts to thicken, reduce to low heat and continue stirring until it turns translucent.
🌿 Thickening may seem slow at first, but once it starts, it happens quickly. Keep stirring steadily to prevent lumps.
- Stir in & Finish
- Remove from heat, add the coconut oil and salt, and gently stir until smooth and glossy.
- Chill
- Transfer the custard to a container, let it cool slightly, and refrigerate until set.
- Gently Stir Before Serving
- Stir once more before using to return it to a smooth, spreadable consistency.
📘 Kitchen Notes｜Tips & Variations
- Dissolve the kudzu starch thoroughly before heating.
- Never stop stirring once it begins to thicken—patience and steady hands make it lump-free.
- When you feel rushed, pause for a breath: let your hands stay swift, your mind stay calm.
- Once chilled, it firms into a pudding-like texture. Stirring before serving restores its creaminess.
- Add lemon zest or juice for a refreshing vegan lemon custard variation.
📚 FAQ
Best within 2 days. After that, the texture may change.
It will thicken, but won’t have the same gentle transparency or soft chew that kudzu starch gives.
Yes, use about 10–12 g for 10 g of kudzu starch. The texture will differ—rice flour stays pale and matte, with a lighter, smoother consistency. Be sure to cook it longer to remove any floury taste.
Vegan Soy Milk Custard — Egg-Free & Gluten-Free
Equipment
- Small saucepan
- whisk
- wooden spatula
- rubber spatula
- Measuring spoons
- Storage container
Ingredients
- 10–12 g kudzu starch
- 18 g beet sugar or unrefined cane sugar) (adjust to taste)
- 150 g unsweetened soy milk
- 1 teaspoon neutral coconut oil (or other mild plant oil)
- pinch of salt (essential)
Instructions
- Dissolve: In a saucepan, whisk kudzu starch and sugar with ~50 ml soy milk until smooth. Rest if clumpy.10–12 g kudzu starch18 g beet sugar or unrefined cane sugar)150 g unsweetened soy milk
- Mix: Add remaining soy milk gradually, whisking well.
- Heat: Cook over medium-low, stirring constantly. Once it thickens, reduce to low and stir until glossy and translucent.
- Finish: Remove from heat, stir in oil and salt.1 teaspoon neutral coconut oilpinch of salt
- Chill: Transfer to container, let cool, refrigerate.
- Stir: Before use, stir well for a smooth, creamy texture.
Notes
- Kudzu must dissolve fully before heating.
- Thickening happens suddenly—keep stirring to avoid lumps.
- Chill until set, then stir before serving.
- Add lemon zest or juice for a fresh custard twist.
🫐 Closing Thoughts
The tart crust is already cooling in the fridge, and the custard has set nicely.
All that remains is to decorate with a handful of blueberries.
As I look at the finished tart, I remember a trifle I once ate in Canada—layers of fruit, cream, and cake. I imagine recreating it someday with this vegan custard, adding bursts of color from summer fruits.
Even the simplest dessert can feel like a celebration when the custard is this rich, this comforting and each bite carries the quiet joy of a summer evening.
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