There’s something undeniably satisfying about creating a dessert that’s not only stunningly delicious but also completely plant-based. This vegan pastry cream pie is all that and more—creamy, indulgent, and deceptively easy to make.
Whether you’re serving it at a family gathering or savoring it on a quiet evening at home, this pie delivers a luscious experience without dairy or eggs. It’s proof that vegan baking can hold its own in the world of classic desserts.
I first made this recipe on a whim when a friend challenged me to organize their favorite childhood dessert. The result? A silky pastry cream so rich and velvety that no one missed the traditional ingredients. The secret lies in the combination of creamy plant-based milk, cornstarch for the perfect set, and a touch of turmeric for that classic golden hue.
And here’s why this recipe has been gaining traction: not only is it dairy-free and egg-free, but it also caters to the growing demand for indulgent desserts that align with dietary preferences. Did you know the global vegan dessert market is projected to grow at a whopping 10.5% annually? This pie isn’t just a dessert—it’s a slice of that growing movement.
Try it, and let me know your twists on this recipe!
What I Didn’t Expect About This Recipe
- How Rich and Creamy It Tastes: You might think a vegan pastry cream would lack that luxurious, custard-like texture, but this recipe delivers an incredibly smooth and rich filling that rivals any traditional cream pie. It’s hard to believe there’s no dairy involved!
- The Simplicity of Ingredients: Forget obscure, hard-to-find items—this recipe relies on pantry staples like plant-based milk, cornstarch, and sugar. You probably already have everything you need in your kitchen.
- The Gorgeous Finish Without Eggs: That beautiful golden hue? It’s achieved with just a pinch of turmeric, which doesn’t alter the flavor but adds an eye-catching color that looks straight out of a bakery.
- How Versatile It Is: This isn’t just a pie filling—you can use it for trifles, parfaits, or even as a topping for fresh fruit. It’s a dessert multitasker!
Vegan Pastry Cream Recipe
Equipment
- Sharp knife
- Medium-sized saucepan
- Cling film
- Whisk
- Rubber spatula
- Mixing bowl
Ingredients
- 50 g cornstarch
- 50 g vegan butter
- 70 g granulated sugar
- 400 ml unsweetened soy milk or other non-dairy milk
- ¼ tsp sea salt
- 1 vanilla pod
Instructions
- In a saucepan, combine soy milk, sugar, and cornstarch, whisking thoroughly to eliminate any lumps.
- Split the vanilla pod lengthwise and scrape out the seeds.
- Add both the seeds and the vanilla pod to the saucepan.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Reduce the heat to low-medium and cook for about 5 minutes, whisking continuously until it thickens enough to coat the back of a spoon.
- Alternate between using a whisk and a rubber spatula to prevent the custard from sticking to the pan.
- Once the mixture has thickened and the cornstarch is fully cooked, remove it from the heat.
- Remove the vanilla pod carefully and stir in vegan butter and a pinch of salt until melted and fully incorporated.
- Cover the custard with cling film directly touching the surface to prevent a skin from forming.
- Let it cool at room temperature for 10 minutes, then transfer to the refrigerator to chill completely for at least an hour before use.
Notes
- Adjust the sweetness by tasting the mixture before simmering.
- Use a fresh vanilla pod for the best flavor, but vanilla extract can work in a pinch.
| Nutrition | Value |
| Calories | 241.5kcal |
| Carbohydrates | 32.6g |
| Fibre | 0.31g |
| Fat | 11.9g |
| Protein | 3.4g |
Tips To Ease Your Job!
- Use Vanilla Extract: Instead of scraping a vanilla pod, use 1–2 teaspoons of vanilla extract to save time and effort. Add it after the custard thickens for the best flavor.
- Prepare Ingredients First: Measure out all ingredients before starting to avoid rushing while cooking.
- Whisk Continuously: Use a handheld electric whisk to ensure the custard stays smooth and prevents lumps or sticking.
- Pre-Chill the Bowl: Cool the custard faster by placing the mixing bowl in the fridge before starting the recipe.
- Avoid Overcooking: Watch the custard closely after it begins to thicken; remove it from heat immediately to prevent clumping.
