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 bought soy or nut milk, but then you would have to adjust the number of dates, so not as to make it too sweet.
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
2-3 dates (approx. 15g)
3/4 cup nut milk
1 teaspoon corn starch
2 teaspoon vanilla essence
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.
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
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.
Once it has cooled down to room temperature, it can be transferred to a sauce jug and chilled before serving.