This vegan pastry cream is as smooth as freshly churned butter—minus the butter, of course! Silky, rich, and perfectly thick, it’s ideal for filling tarts, cakes, or just eating by the spoonful when no one’s looking.

Made with plant-based milk, vanilla, and cornstarch, it sets up beautifully without eggs or dairy.

Growing up, we used fresh cream straight from the farm, but times change, and this plant-based version is just as dreamy.

The secret? Scraping fresh vanilla from the pod for that deep, sweet aroma.

Go ahead, whip up a batch, and let it chill. What’s your plan—fancy dessert or sneaky midnight snack? Either way, it won’t last long!

What Makes This Recipe Special?

Unbelievably Smooth & Creamy: You’d never guess this is dairy-free! The coconut cream and cornstarch work magic together.
Easy & Foolproof: No tempering eggs or worrying about curdling—just whisk, heat, and chill.
Versatile & Customizable: Add lemon zest, espresso, or even a dash of liqueur for different flavors.
Lighter Yet Indulgent: This version cuts down on heavy fats but still delivers on richness.

Vegan Pastry Cream Recipe

This Vegan Pastry Cream is rich, creamy, and perfect for filling tarts, cakes, or pastries—without any dairy or eggs! Made with plant-based milk and a touch of vanilla, it’s silky smooth and easy to whip up in minutes.

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Prep Time 2

Cook Time 1

Total Time 1 2

Course Dessert

Cuisine French

Servings 8

Calories 79 kcal

Equipment

Saucepan
Whisk
Rubber Spatula
Knife
Bowl

Ingredients

400 ml 1 ⅔ cups unsweetened soy milk or other non-dairy milk
70 g ¼ cup + 4 teaspoons granulated sugar
1 vanilla pod
50 g 1.76 oz vegan butter
50 g 5 tablespoons cornstarch
¼ teaspoon sea salt

Instructions

In a saucepan, whisk together soy milk, sugar, and cornstarch until smooth.
Slice the vanilla pod, scrape out the seeds, and add both to the saucepan.
Cook on low-medium heat for about 5 minutes, stirring with a spatula until thick.
Remove from heat, discard the vanilla pod, and stir in vegan butter and salt until melted.
Cover with cling film and let cool for 10 minutes, then refrigerate for an hour before using.
Store in an airtight container in the fridge for up to 7 days.