How to Make Vegan Pastry Cream
Infused with vanilla, not too sweet and so creamy! This vegan pastry cream is perfect to use as a filling in tarts, shortcakes, millefeuille, and more!
Ingredients
- 2 cups unsweetened almond milk (or soy milk)
- 1/3 cup sugar
- 3 tbsp potato starch
- 2 tbsp cornstarch
- 2 tbsp vegan butter
- 1 vanilla bean or 1 tsp vanilla extract
Instructions
- To a medium saucepan, add the almond milk, sugar, potato starch, and cornstarch. Whisk to dissolve the starches. Add the vegan butter and seeds from the vanilla bean (or vanilla extract).
- Heat over medium heat, whisking regularly until the butter is melted. Keep heating, and whisk constantly until it thickens. It will thicken once the mixture almost reaches a boil.
- Remove from heat as soon as the milk has thickened, transfer to a bowl or deep plate, and cover with plastic film to touch immediately (this will prevent the cream from forming a crust). Let it cool for 20 minutes before transferring to the refrigerator. Refrigerate for at least 2 hours, preferably 6 hours.
- Once chilled, the cream will have thickened even more. That's normal. Transfer the cream to a stand mixer and beat it on high speed for 10-15 seconds. This step will make the cream smoother and a bit lighter.
- You can now use it to make your favorite desserts! Keep in the refrigerator for up to 5 days.
Notes
- Adjust the sweetness to taste. This recipe yields a pastry cream that is not overly sweet. If you have a sweet tooth, you may want to add an extra tablespoon of sugar.
- Use high-quality vanilla. For the best flavor, use fresh vanilla beans or a high-quality vanilla extract. Alternatively, vanilla bean paste works great as well!
- For a thicker cream: The consistency of this cream is thick but spreadable. If you want a cream that can be piped and keep its shape, add an extra tablespoon of potato starch.
- Cover with plastic film to the touch. To prevent the cream from forming a crust on top, make sure the plastic wrap is touching the cream.
Nutrition
Serving: 0.25 cup | Calories: 79 kcal | Carbohydrates: 11.7 g | Protein: 0.3 g | Fat: 3.8 g | Fiber: 0.3 g | Sugar: 6.3 g
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants