Vegan Crème Anglaise
This vegan crème anglaise offers a plant-based alternative to the classic French custard sauce. It has a silky smooth consistency and packs a rich vanilla flavor. You will love to drizzle this custard sauce over chocolate cakes, pastries, baked pears, or fresh berries!
Ingredients
- 1 and 1/2 cup unsweetened almond milk or soy, cashew milk
- 1/4 cup sugar
- 1/2 vanilla bean
- 1 tsp vanilla extract
- 1 and 1/2 tbsp cornstarch
- 1 tsp vegan butter
Instructions
- Scrape out the seeds of the vanilla bean. Start by slicing the vanilla bean in half lengthwise. Next, using a thin knife, scrape out the seeds and add them to a medium saucepan.
- Combine all of the ingredients. Add the almond milk, sugar, vanilla extract, cornstarch, and vegan butter to the saucepan.
- Heat over medium heat. Heat the sauce over medium heat, whisking constantly, until it thickens. This step will take about 5 minutes. Be aware that the sauce will thicken a bit more in the refrigerator, so it's normal if it appears very thin while still hot.
- Strain the custard sauce. Using a fine-sieve mesh, strain the sauce. This step is essential in achieving a smooth texture, as cornstarch can create small clumps.
- Finally, transfer the crème anglaise to a bowl and cover it with plastic wrap, touching the top of the cream. Chill in the refrigerator for at least 4 hours before using.
- Drizzle over chocolate cake, brownies, fruit tarts, and more! This vegan crème anglaise will keep for up to 5 days in the refrigerator.
Notes
- Use high-quality vanilla. This custard sauce is all about the fresh vanilla aroma, so make sure you use high-quality vanilla extract and/or fresh vanilla beans.
- Make it richer. To keep this recipe simple, I only used plant-based milk. However, if you want to give the cream a silkier and richer consistency, replace half of the milk with your favorite plant-based cream. Soy or oat creams work best as they have a mild flavor. I advise against using coconut cream.
- Strain the sauce. Strain the sauce through a fine-sieve mesh for a velvety texture, and give it a quick whisk before using.
- Cover with plastic wrap. After transferring the sauce to a bowl, cover it with plastic wrap touching the sauce. This will prevent the sauce from forming a crust on top.
- Let it chill. This crème anglaise tastes best when served cold. Let it cool for at least 4 hours before using.
Nutrition
Serving: 0.5 cup | Calories: 140 kcal | Carbohydrates: 23.2 g | Protein: 1.7 g | Fat: 5.4 g | Saturated Fat: 0.8 g | Sodium: 309 mg | Potassium: 286 mg | Fiber: 1.7 g | Sugar: 16.9 g | Calcium: 751 mg | Iron: 1 mg