Vegan Soy Milk Custard — Egg-Free & Gluten-Free
Rich, creamy vegan custard made with soy milk and kudzu starch. Egg-free, dairy-free, naturally sweetened, and gently thickened into a glossy, spoonable cream.
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 starch, 18 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 oil, pinch 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.