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Vanilla Custard Sauce (Vegan, Gluten-free)

There are so many recipes where a splash of vanilla custard sauce adds immensely to its flavour, e.g. my berry jelly.

My recipe for vegan and gluten-free vanilla custard sauce is based on fresh home made  nut milk. You could also use soy or other plant-based milk, but then you would have to adjust the number of dates, so not as to make it too sweet.

vegan gluten-free vanilla custard sauce

To see how to make nut milk yourself you can check out this link.

I prefer to use a nylon stocking for straining – it is way more easy to handle and also much easier to clean.

For 2 good portions of vanilla custard sauce you’ll need:

1/4 cup nut milk (or other plant-based milk)
2-3 dates (approx. 15g)
3/4 cup nut milk
1 teaspoon corn starch
2 teaspoon vanilla essence


1. Blend the dates with 1/4 cup nut milk until they are a smooth paste. Add the corn starch, vanilla essence, mix well and put aside.

2. In a small sized pot bring 3/4 cup nut milk to boil, stirring constantly. Then take it off the stove and pour in the vanilla-corn-starch mixture. Flush the blender with a little extra nut milk so as not to waste the goodness ­čÖé

3. Bring to boil again and let cook for one minute, stirring constantly. Transfer the pot to a sink filled with cold water and let it cool down while stirring every few minutes to avoid a skin building on top.

4. Once it has cooled down to room temperature, it can be transferred to a sauce jug and chilled before serving.

Enjoy! ­čÖé

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