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Vegan Custard Cream


  • ½ L of any one of the following, or a mixture of all or a few of them – coconut milk, cashew milk, rice milk and soy milk (These milks are mixed so as not to give the cream any specific taste. This can easily be done by blending a mixture of cooked rice, cashew nuts and grated coconut with warm water in the blender and straining the puree. Soy milk can be added later).
  • Date paste
  • Unrefined salt
  • 1 tsp vanilla extract or vanilla beans
  • 1½ tsp agar agar powder
  • Cinnamon powder for sprinkling on top


Add just enough sweetener to the milk to get the right amount of sweetness that you desire. Add a dash of salt and the vanilla beans or extract to add to the taste. Add some agar agar (about 2½ tsp of flakes works with ½ litre of liquid or 1½ tsp powder with ½ litre of liquid). Mix all these and heat in a pot, on low heat and allow to simmer for the agar agar to dissolve. Scoop out a portion in a spoon and place in the refrigerator to check if the agar is sufficient to set the custard. If it does not set, add more agar. Keep in mind that it should not become too hard. The custard can be applied on a cake and set in the refrigerator. Garnish with cinnamon and serve.


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