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This image shows a creamy vegan pastry cream served in a pristine white bowl, made with ingredients like cornstarch, soy milk, granulated sugar, vegan butter, and a vanilla pod, perfect for filling desserts like cakes and tarts.

Vegan Pastry Cream Recipe

This rich and creamy vegan pastry cream is perfect for filling cakes, tarts, and pastries. Made with soy milk, vanilla, and a hint of vegan butter, it delivers a smooth and luxurious texture that's completely dairy-free.
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Prep Time 2 minutes
Cook Time 55 minutes
Cool Time 10 minutes
Total Time 1 hour 7 minutes
Course condiment
Cuisine American
Servings 8 people
Calories 241.5 kcal

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.
    This image shows soy milk, granulated sugar, and cornstarch being whisked together in a saucepan, forming the base of a smooth vegan pastry cream mixture.
  • Split the vanilla pod lengthwise and scrape out the seeds.
    This image shows a vanilla pod being carefully sliced open with a sharp knife on a cutting board, revealing its fragrant seeds for enhancing the pastry cream.
  • Add both the seeds and the vanilla pod to the saucepan.
    This image shows a sliced vanilla pod and its seeds being added into the soy milk mixture in a saucepan to infuse a rich, aromatic flavor.
  • Place the saucepan over medium heat and bring the mixture to a gentle simmer.
    This image shows the soy milk mixture simmering in a saucepan with the vanilla pod floating on top, as the ingredients blend together to create a flavorful custard base.
  • 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.
    This image shows the soy milk mixture thickening into a smooth custard while being stirred with a whisk, creating a rich vegan pastry cream.
  • Alternate between using a whisk and a rubber spatula to prevent the custard from sticking to the pan.
    This image shows the thickened vegan pastry cream being stirred with a spatula and whisk alternately to ensure a smooth and creamy texture.
  • Once the mixture has thickened and the cornstarch is fully cooked, remove it from the heat.
    removing-the-vanilla-pod-from-the-cooked-vegan-pastry-cream
  • Remove the vanilla pod carefully and stir in vegan butter and a pinch of salt until melted and fully incorporated.
    This image shows vegan butter and a pinch of sea salt being added to the thickened pastry cream in a saucepan, making it rich and flavorful.
  • Cover the custard with cling film directly touching the surface to prevent a skin from forming.
    This image shows the freshly cooked vegan pastry cream in a bowl, covered with cling film pressed directly onto the surface to keep it smooth and 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.
    This image shows a bowl of vegan pastry cream cooling at room temperature, ready to be used as a filling for desserts like cakes, tarts, or pastries.

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.