Vegan Custard Sauce Recipe {With Rose Water or Vanilla}

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

2 cups non-dairy milk, [500 ml] soy milk, almond or coconut milk are good

2 tablespoons cornstarch, more for thicker sauce, substitute with arrowroot powder

2 to 3 tablespoons maple syrup, or other sweetener to taste

⅛ teaspoon turmeric powder, or vegan yellow food colouring

1 teaspoon rose water, or 1 teaspoon vanilla extract / 1 vanilla bean

Directions at veganlovlie.com

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