Baking
Vegan alternative to custard: the best substitutes
Everything you need to replace custard with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Custard powder + plant milk (classic uk custard).
- Ratio: 1:1.
- Pro tip: Cornflour-set custard thickens as it cools — pull it off the heat just before you think it's ready.
- 3 vegan alternatives to compare for custard.
Why custard isn't vegan
Egg and dairy-milk based.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Custard powder + plant milk | Classic UK custard |
| Silken tofu + vanilla, blended | Protein-rich pastry cream |
| Coconut milk crème pâtissière | Tarts and doughnuts |
How to substitute custard, step by step
- 1
Pick the right substitute for the job
For most recipes use Custard powder + plant milk — classic uk custard. If you need a different texture, Silken tofu + vanilla, blended works for protein-rich pastry cream.
- 2
Measure using the correct ratio
1:1. Weigh rather than eyeball it — small errors show up much faster when replacing custard.
- 3
Adjust the method
Cornflour-set custard thickens as it cools — pull it off the heat just before you think it's ready.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than custard. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures custard by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: Cornflour-set custard thickens as it cools — pull it off the heat just before you think it's ready.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
1:1.
Pro tip
Cornflour-set custard thickens as it cools — pull it off the heat just before you think it's ready.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to custard?
- Custard powder + plant milk is the closest all-round swap — classic uk custard. 1:1.
- Why isn't custard vegan?
- Egg and dairy-milk based.
- How much do I use instead of custard?
- 1:1.
- Any tips for getting it right?
- Cornflour-set custard thickens as it cools — pull it off the heat just before you think it's ready.
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