This easy vegan Vanilla Bean Custard can be whipped up in a few minutes, chilled and ready to enjoy in just under an hour. Simple. Subtle. Sweetly satisfying. Because sometimes the simple flavors are the best..
I remember in elementary school we went on a field trip to a local ice cream shop. They made homemade ice cream and were one of the most popular ice cream shops in all of Santa Cruz. Their tiny store had a long freezer filled with rainbow-colored flavors. Blue bubble gum, green mint chip, rich golden coffee, dark dirt brown chocolate, bright pink strawberry, purple-swirled blueberry cheesecake and muddy white and black cookies and cream. And many many more. Our little faces ogled the colorful array of creamy, freshly whipped flavors just begging us to take a taste.
The manager giving us the tour rambled on and on about the careful and intense ice cream making process, although our little ears where fuzzed over with triple scoop dreams. But then he asked us what flavor we thought was the most popular, the one most ordered in their rainbow-colored shop. Tiny voices shouted out flavors.
"Chocolate!"
"Mint Chip!"
"Cookies and Cream!"
"Pistachio!"
"Strawberry!"
"Caramel Fudge!"
And on and on until one student shouted out, "Vanilla!"
The manager's eyes glowed wide and bright as he pointed to the student.
That was it. That was the answer. Vanilla.
Vanilla bean. That white, black-specked flavor sitting in the corner on the end, looking horribly boring and bland next to all the brightly colored bins.
Some of the students jumped on board and said, "I like vanilla best too!"
But I was shocked! I couldn't believe that vanilla was the best. I never ordered vanilla. Who wants a white cone when a triple colored bonanza of flavors was possible??
But sure enough, a few of the workers on hand brought out fresh vanilla bean samples for all of us to taste. And as I tasted the simple vanilla flavor all on its own I was reminded how delicious it actually was.
Now obviously, I have lost my taste for anything dairy-infused like traditional ice cream. But vanilla bean is one flavor that forever reminds me that sometimes the simple, ordinary looking things in life are the best things of all.
This creamy, silky Vanilla Bean Mousse is made using simple ingredients: silken tofu, extra virgin coconut oil, grade B maple syrup, pink salt, cinnamon and for the vanilla bean flavor I use a Maui Vanilla Bean product I purchased online from One Lucky Duck. You could also use a whole vanilla bean pod, with the seeds scraped from the inside.
Vanilla bliss awaits you! This healthy dessert is one to try.
Easy Vegan Vanilla Bean Custard
vegan, 2 servings
3 tablespoon melted extra virgin coconut oil**
12 ounces silken tofu, room temperature
Β½ - 1 teaspoon vanilla bean powder or 1 vanilla bean, seeds scraped (vanilla extract will not have the same flavor as whole bean products..)
β
teaspoon pink salt (or sub regular salt)
β
teaspoon cinnamon
ΒΌ - Β½ cup maple syrup, grade B (sweeten to taste)
Directions:
1. Add the tofu, salt, vanilla bean, cinnamon and melted coconut oil to a blander. Blend on low until smooth.
2. Add in ΒΌ cup of the sweetener and blend until smooth. Do a taste test and add more sweetener as desired. I added about β
cup total. Blend for another 1-3 minutes on medium to whip some air into the mixture.
3. Pour mixture into a jar or directly into serving cups.
4. Place in the fridge until fully chilled, at least an hour for the richest texture. For a softer, more melted texture you can serve only slightly chilled. Sprinkle vanilla bean powder on top or garnish with leftover vanilla bean pod.
**Want the consistency a bit thicker? -> Add another 1-3 tablespoons of the melted coconut oil. This will firm up the custard quite a bit. For a softer custard, use less.
jessica says
The coconut oil didn't blend in after I chilled it overnght. The oil was in little lumps throughout making it less.... creamy ... the flavour was magnificent but the mouthfeel was a little different. What did I do wrong?
jessica says
The coconut oil didn't blend in after I chilled it overnght. The oil was in little lumps throughout making it less.... creamy ... the flavour was magnificent but the mouthfeel was a little different. What did I do wrong?
Alleigh Brown says
All of the coconut oil hardened up as I was blending...now it tastes good but it's chunky.....
Can I warm the entire mixture and re blend while warm?
Kathy Patalsky says
This can happen if you add the melted coconut oil too quickly or if your blender mixture is cold. For smooth results everything should be at at least room temperature because coconut oil hardens upon chilling. A vitamix or similar blender can usually break up any chunks at a high speed but if you do not have a high speed machine then you could absolutely try gently warming the pudding to room temp and re blending.
Alleigh Brown says
Thank you so much!!!! Can't wait to try fixing it ! Like I said it tastes delicious already do I can't wait to get the texture right!
Kathy Patalsky says
Yay! Enjoy π
sheddy says
can this be served warm? I'm making it to have with little vegan apple pies for my class ^_^
Kathy Patalsky says
Since the coconut oil being chilled is what helps to thicken up the custard it probably couldn't be heated too much if that is what you mean. Slightly warmed should be fine though. But definitely chill first. Sorry if that's not helpful! The pies sound lovely π
Joe says
Hi, any thing we can substitute the tofu for?
Kathy Patalsky says
Soaked cashews is a great pudding base!
Sophie says
Divine is the word! I made it a couple of times now & served it with some home-made vegan scones! Delectable! xxx
hersh blanco says
hi i can't wait to try this recipe out! but how do i make it for more than 10 people?? thanks!!
Hannah says
Hi! I am sooo excited about this recipe, can you eat it warm? or does that impair the flavour?
Ania My Fat My says
This looks amazing !!!
Kath says
Hello π
this looks super good!! I was looking for a vegan custard recipe because I want to veganise a cake recipe. do you think your custard recipe will work with baking?
thank you so much in advance
Dawn says
Can I use vanilla bean paste, instead of vanilla bean powder? If so, is it the same measurement? Thank you
Kathy Patalsky says
Yes that would be great too
Heather says
Absolutely loved this recipe! Served it with fresh peaches and nectarines from our trees. The vanilla bean pods I had were dried up so I used vanilla extract instead, still wonderful. Will have to order some vanilla powder, thanks for sharing π
alexih says
Hi. I must try this. Looks so good. Typo alert: You wrote "blander" instead of "blender." I am sure there is nothing bland in this recipe! π
Jen says
Please help clarify... when using the vanilla bean, do we only use the seeds? (Sorry, have never used fresh vanilla beans) Thanks in advance!
Maman Bubu says
Chef Michael Smith would suggest you to use the seeds in a recipe, then keep the pods in a Mason jar filled with Bourbon or vodka or even rhum. if you let it steep for a few weeks (and add more pods and alcohol as you go), you will make your own vanilla extract!
RockMyVeganSocks says
It's funny, as a kid - vanilla wasn't really my favourite (though I didn't even know what vanilla bean was until about a year ago haha), but now - that's definitely my favourite. It is really underrated. So good. This sounds simply delicious.
Lindsay @ VeganYumminess.com says
Oh YUM. I have GOT to get my hands on some of that vanilla powder. π
Claire Desroches says
It goes without saying that this is delicious and just the right amount of healthy, but what made my eyes go wide as I licked the spatula is that this tastes EXACTLY like my late grandmother's (very non-vegan) crΓ¨me anglaise! Such good memories! Needless to say, this recipe is a winner - and it's equally good served for breakfast topped with granola π Thanks for posting, Kathy!
Katie @ Produce on Parade says
Oh my goodness, I need this in my belly right now! When you mentioned the bubblegum ice cream a whole wash of childhood memories flooded over me! Hah! I seriously have to get my hands on some of that vanilla bean powder. That's really neat, I didn't know such a thing existed! What do you think of it?
Lisa | The Viet Vegan says
Mmm looks amazing! It's actually funny how North American culture is typically the only culture that sees white food as bland or boring. We consider vanilla to be basic when in reality it's just as complex a flavour as lemon or chocolate. Sorry for the random, I had to study the cultural difference between French and North American perceptions of vanilla for translating an advertisement with vanilla in it =)
Kathy Patalsky says
it is great stuff!! π
Kathy Patalsky says
Team vanilla! π I love the powder. It is so easy and has an amazing aroma. And it lasts FOR-EVER. I have had this jar a few months now and just barely breaking a dent in it.
Pati Porter says
can you sub with the paste?
Kathy Patalsky says
haha well I guess you had a VERY pure and sensitive palate which is a great thing!
Kathy Patalsky says
yup... fixing π its 1/8 - 1/4 tsp
Kathy Patalsky says
Thanks Allison! Hope you like it! Vanilla bean is bliss π
Kathy Patalsky says
ooo lovely descriptive scenes Heather! π It is so funny how some people are CHOCOLATE people and others are VANILLA. I wish I was a chocolate girl, because I adore cacao everything. But I think i am vanilla. My husband.... way chocolate. Glad both options are yummy!
Kathy Patalsky says
Aw thanks so much Julia! I love allll my food memories, vegan or not. And I love even more that I can VEGANIZE every single one of those precious memories. So happy to read your comment! π *happy* ps. my sister and I used to eat two bowls of mint chip ice cream for breakfast on weekends. So.... ya, me too!!! Thank goodness for vegan alternatives that I love even more!
Kathy Patalsky says
hahahaha that is quite the compliment. I try π
Kathy Patalsky says
Hey Jess! It is actually 1/8- 1/4 tsp not 1 + 1/8 ... I need to fix that typo. Thanks! enjoy π
Kathy Patalsky says
Thanks! I bought online from my fave place OneLuckyDuck.com love love love it
Kathy Patalsky says
the coconut oil chills and really firms things up nicely. Easy and healthy! Plus it adds a subtle coconut essence depending on what coco oil brand you use. π
Kathy Patalsky says
Thanks Nicole! haha at first I said this was four servings, but then after taste testing I knew this was only two servings! And ya, probably easy to eat all by yourself. I mean it is just tofu right??? π Dive in! Glad you liked!
Nicole {LivingNaturally.me} says
This just finished chilling and I tried it and it's soooooo good! I've been looking for something to use my vanilla bean powder in and this was perfect! I used lite silken tofu and 1/8 teaspoon of cinnamon and also added 1/8 teaspoon of nutmeg. Problem is I divided it into all of these cute little ramekins to chill but I should have just kept it one bowl since I decided I'm not sharing!
Megan @fittingintovegan.com says
Oh. Yum! This looks sinfully good!!! I wouldn't have thought to use coconut oil as a thickener though - interesting.
The vegan 8 says
Wow. This is so beautiful and vanilla is my alltime favorite flavor...even more than chocolate...crazy, but true! I love that you used vanilla powder...I haven't used that yet, just vanilla bean. Where do you find that? I have been wanting to get my hands on some. It looks delicious.
Jess Nadel says
This pudding is a thing of beauty Kathy! I've had a vanilla bean starring me in the face for the past several weeks and I've finally put it to use - the custard is chilling in my fridge as I type this and I can't wait to dig into it this afternoon with my little one! I thought 1+1/8 teaspoons cinnamon seemed like a bit much (?) so I used only a rounded 1/8th.
Janel M. says
Your flatware and dishes are always so clean π Never a single water spot!
Julia Ralston says
Kathy, I have to say I enjoy your blog so much. I love the story's you put behind each recipe, especially this one. I think we all can relate to that time in our lives, seeing all those beautiful colors and experiencing the joy of the taste .I know before I gave up dairy, I was a serious ice cream girl, love the stuff, and ate it weekly. But we can still have that wonderful experience of new and old favorites in such a more humane way thru the vegan lifestyle. I just wanted to thank you for sharing all your recipes and experiences and that changing from the "traditional' way of eating and going vegan can be just as new and exciting.
Heather McClees says
WHAT A BEAUTIFUL vanilla recipe! I'm in love with this humble flavor. I swear, no matter how much I love chocolate, and don't go a day without cacao- I am NEVER going to choose it OVER vanilla. It reminds me of home-churned ice cream my grandpa used to make on our driveway in the hot summers in SC. We didn't have much money, but things like that just seemed like the best. The only thing I hated about it was how long it took!:) However, there is truly nothing like vanilla bean ice cream made in an wooden churn with real vanilla beans, salt, ( and back then cream and sugar of course:) This recipe reminds me exactly of how it looked, but of course- more critter friendly:) Great recipe Kathy<3
Allison says
I LOVE vanilla bean! I recently picked up some vanilla bean powder and have been enjoying it in my smoothies. Can't wait to give this a go! Looks incredible π
Kelly J. R. says
Is it 1-1/8 - 1/4 tsp. of cinnamon or 1/8 - 1/4 tsp.? I think you may have a typo in your recipe.
Natalie @ Feasting on Fruit says
I am a vanilla fanatic, so this recipe sounds perfect! I was always the kid who ordered just plain vanilla rather than the rainbow cone. I was even so boring as to opt for a cup...haha π Oh well, there's something to be said for simplicity.
Angela @ Eat Spin Run Repeat says
This sounds awesome Kathy! I haven't used vanilla bean powder yet (just the pure extract and paste) but I want to hunt some of this down because I can think of tons of uses for it, and I ADORE vanilla everything! Call me plain, but sometimes simple is best! π
BabyJune says
That vanilla bean powder looks like a baker's dream (i.e. my dream) π I'll have to look for some. And what a great way to show off its flavor!