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.
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.
