Sort ingredients
sereneosl
QR Code
Listen
Pdf
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.