... Vegan Pumpkin Custard Recipe | Dance of Stoves

Vegan Pumpkin Custard Recipe

Vegan Pumpkin Custard: Vegan custard is very easy to make. You have to replace the eggs with cornstarch and the milk with non-dairy milk. This version has pumpkin.
Making vegan custard is very easy; you have to substitute the eggs for cornstarch and the milk for any vegetable milk that you like. 

Also Read: Vegan Pumpkin Risotto Recipe

Also Read: Easy Pumpkin Smoothie Recipe

The texture is the same, and they leave a scandal.

Also Read: White Bean And Pumpkin Hummus

Also Read: Pumpkin And Chocolate Pancakes

This week we are sharing healthy alternatives for Halloween, we have prepared the pumpkin custard, but you can make them in any other flavour: vanilla, chocolate, apple, etc.

Also Read: Millet Salad {Gluten-Free, Vegan}

Also Read: Vegan Pumpkin Fudge Recipe

RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef Atlas Power Blender

Vegan Pumpkin Custard

Vegan Pumpkin Custard: Vegan custard is very easy to make. You have to replace the eggs with cornstarch and the milk with non-dairy milk. This version has pumpkin.
Vegan custard is very easy to prepare. First, you have to replace the eggs with cornstarch and the milk with non-dairy milk. This version has pumpkin.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 30 mins
  • Total: 40 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Dessert
  • Cuisine: Vegan, Spanish

Ingredients SCALE (1x)

  • 1 and 1/2 cups of peeled and diced pumpkin (200 g)
  • Two cups of unsweetened almond milk (500 ml) *
  • 1/2 cup of coconut milk (125 ml) *
  • Four tablespoons whole-grain or coconut sugar
  • 1/2 teaspoon ground cinnamon
  • Three tablespoons cornstarch or cornstarch

Ingredients SCALE (2x)

  • 2 and 1/2 cups of peeled and diced pumpkin (400 g)
  • Four cups of unsweetened almond milk (1000 ml) *
  • One cup of coconut milk (250 ml) *
  • Eight tablespoons whole-grain or coconut sugar
  • One teaspoon ground cinnamon
  • Six tablespoons cornstarch or cornstarch

Ingredients SCALE (3x)

  • 3 and 1/2 cups of peeled and diced pumpkin (600 g)
  • Six cups of unsweetened almond milk (1500 ml) *
  • 1 1/2 cup of coconut milk (375 ml) *
  • 12 tablespoons whole-grain or coconut sugar
  • 1 1/2 teaspoon ground cinnamon
  • Nine tablespoons cornstarch or cornstarch

Instructions

  1. We preheat the oven to 200ºC or 390ºF.
  2. We place the pumpkin on a baking sheet and bake for about 20 minutes or until tender.
  3. When the pumpkin is cooked, add it to a blender with one and a half cups of almond milk or 375 ml, the coconut milk, brown sugar and cinnamon powder.
  4. We beat until all the ingredients are perfectly integrated.
  5. We pour the mixture into a saucepan and cook over high heat.
  6. Meanwhile, we put the cornstarch and the rest of the almond milk in a glass and stir well until there are no lumps.
  7. Pour the milk and cornstarch mixture into the saucepan, stir and continue cooking over medium-high heat for about 5 minutes or until a thick cream is obtained. Stir occasionally.
  8. We serve the custards in individual containers and let them cool at room temperature for a while and then in the fridge for at least 2 hours.
  9. And our vegan pumpkin custard is ready! We have decorated them with a bit of cinnamon powder, but you can also place a cookie on top or whatever you want.

Notes

  • * You can use the vegetable milk you want.

Have you made this recipe?

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Also Read: Vegan Pumpkin Macaroni And Cheese

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