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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.
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.
  • 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.