It’s so easy and cheap to make your own vegan custard.
2–3 tablespoons cornflour, depending on how thick you like it
1–2 tablespoons sugar
1 teaspoon vanilla extract
pinch of turmeric
2 cups non-dairy milk
Mix the cornflour, sugar, vanilla and turmeric to a paste with a little of the milk in a large jug or bowl. Warm the rest of the milk in a non-stick pan over a moderate heat until it is steaming but not boiling. Pour the warm milk into the cornflour-sugar paste, whisking as you go, then pour the whole lot back into the pan and let it come to the boil, stirring all the time. Turn the heat to low and continue to stir as you simmer the custard for about 2 minutes to thicken it and cook the cornflour. Be careful, as custard easily sticks and burns.