March 8, 2015 § Leave a comment
I’m gonna lay it out for you- real smooth. This custard is by far the yummiest vegan treat I think I’ve ever made. Yes it does beat (or at least levels with) my homemade vegan peanut butter cups. Of which, that reminds me; I’ll have to make a post about those soon for you!
Whilst visiting friends last weekend we decided that instead of going out for brunch we would make our own pancake feast. My wonderful friend Jocelyn is GF, and as you all know I’m vegan. So this was bound to be a delicious and healthy (as healthy as pancakes can be of course) morning from the start. Of course I can’t make anything too simple without feeling like a newb, so I had to check Instagram for some fun pancake variations. One of the first few I came across had a custard topping instead of syrup. Immediately I began salivating. It was like there was a little angelic glow around that beautiful plate of custardy pancakes. That was all I needed to see before I started scouring the internet for vegan custard recipes.
I found a few that sounded pretty good based on my own preferences, and the ingredients I had available. Of course I was traveling with some uber-ripe bananas, so I knew they would be a main component. So I stopped at the little health food shop in town to grab the rest of what I needed, and was off to make some killer stacks.
This is what you’ll need:
- 1 very ripe banana
- 1 of the vanilla almond breeze 11oz boxes (or any other vanilla non-dairy milk)
- 1 gooey Medjool date
- 1 tsp ACV
- 1/2 tsp of sea salt
- 2-3 tsp vanilla extract
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 1/2 tbsp of cornstarch (or more depending on how thick you’d like it)
Combine almond milk and ACV. Let curdle for about 5 minutes. Combine the rest of the ingredients except cornstarch in a hand held blender and blend until date is incorporated. Remove from blender and add cornstarch; whisk to combine. Pour into a sauce pan over low-medium heat and bring to a simmer, stirring regularly. Reduce to low and let it thicken, still stirring periodically. Remove from heat after about 10-15 minutes and let cool. Serve with whatever ingredients you like! We had blueberries, bananas and a homemade cacao sauce and that was like heaven on my tastebuds.