VeganEgg Vanilla Bean Custard


  • ½ cup raw cashews, plus 1 ½ cups un-sweetened almond milk
  • 4 level tbsp Follow Your Heart® VeganEgg powder
  • 1 cup ice-cold un-sweetened almond milk
  • 1 vanilla bean, split lengthwise
  • ½ cup organic evaporated cane sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons vanilla extract


  1. In high-powered blender or food processor, combine cashews and 1 ½ cups almond milk. Blend until smooth. Don’t clean blender or food processor.  Add cashew mixture to a 4-quart pot.
  2. In a bowl, whisk VeganEgg powder and cup ice-cold almond milk until slightly thickened, about 1 minute. See aside.
  3. Add split vanilla bean, evaporated cane sugar, sea salt, and cinnamon to pot with cashew cream and simmer for about 2-3 minutes, stirring constantly.
  4. Add VeganEgg mixture to pot and cook, whisking constantly for 3 minutes. Remove from heat, discard vanilla bean pods, and whisk in vanilla extract.
  5. Place cooked mixture in same blender or food processor. Blend until smooth and aerated.  Divide evenly among 4 ramekins or cocottes.  Let cool for about 15-20 minutes.
  6. Place in refrigerator and chill for at least 1 hour before serving.
  7. When serving, run a small knife along edge of each ramekin or cocotte, then invert onto small serving plates.

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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

Follow Your Heart®, Earth Island® Vegenaise®, Vegan Gourmet®, Rocket Cakes® and VeganEgg® are registered trademarks of Follow Your Heart®/Earth Island®