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Vegan Pastry Cream

A rich, creamy, and delightful vegan pastry cream perfect for filling pastries, tarts, and pies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond milk Can substitute with other unsweetened plant-based milk.
  • 1/4 cup cornstarch
  • 1/3 cup sugar Adjust according to taste.
  • 1/4 cup coconut cream Adds richness to the cream.
  • 1 teaspoon vanilla extract
  • a pinch salt Enhances flavor.

Method
 

Preparation
  1. Gather all your ingredients and have them ready to go.
  2. In a mixing bowl, combine the almond milk, cornstarch, sugar, coconut cream, vanilla extract, and a pinch of salt. Whisk until smooth, ensuring there are no lumps.
Cooking
  1. Pour the mixture into a saucepan and place it over medium heat. Stir continuously with a whisk to prevent sticking and burning.
  2. Keep cooking and stirring until the mixture begins to thicken, which should take about 5-10 minutes. You’ll know it’s ready when it coats the back of a spoon.
  3. Once thickened, remove it from the heat. Pour the vegan pastry cream into a bowl and allow it to cool completely.
  4. Cover it with plastic wrap, ensuring it’s in direct contact with the surface of the cream to prevent a skin from forming.
  5. Once cooled, refrigerate the cream for at least an hour before using to solidify its texture.

Notes

This cream can be refrigerated for up to 4-5 days in an airtight container. Freeze in individual portions for longer storage. Thaw overnight in the refrigerator and whisk gently if needed.