If you have ever dreamed of enjoying the rich, silky texture of classic pastry cream without any dairy or eggs, this Vegan Pastry Cream Recipe is going to be your new best friend in the kitchen. It’s an incredibly smooth, luscious custard that uses simple plant-based ingredients to create a luxurious cream perfect for filling tarts, layering in cakes, or simply spooning over fresh fruit. The magic lies in how the coconut-and-vanilla-infused cream thickens to just the right consistency, making it a versatile delight for any vegan dessert lover.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this creamy masterpiece. Each element plays its own role in flavor, texture, or that beautiful, inviting color.
- 400 ml unsweetened soy milk: A smooth, neutral base that thickens nicely and keeps the cream light.
- 70 g granulated sugar: Adds sweetness to balance the natural earthiness of the soy milk.
- 50 g cornstarch: The essential thickening agent that gives the cream its silky texture.
- 1 vanilla pod: Seeds and pod bring natural fragrant notes that elevate this cream beyond ordinary.
- ¼ teaspoon sea salt: Just a pinch to enhance all the flavors and cut through the sweetness subtly.
- 50 g vegan butter: Adds richness and a velvety finish that mimics traditional pastry cream beautifully.
How to Make Vegan Pastry Cream Recipe
Step 1: Combine and Heat the Base
Start by whisking together the soy milk, sugar, and cornstarch in a saucepan until completely smooth and lump-free. Next, split your vanilla pod lengthwise and scrape out the aromatic seeds, adding both seeds and pod to the mixture. Place the saucepan over medium heat and prepare for the magic to begin.
Step 2: Simmer and Thicken the Cream
Bring the mixture up to a gentle simmer and keep it cooking on low-medium heat for about five minutes. Whisk constantly to prevent sticking, intermittently using a rubber spatula to scrape the bottom of the pan. Watch closely as the custard thickens to coat the back of your spoon — this is when the cornstarch has fully done its job. Remove it from heat once this stage is reached to avoid overcooking. Then, carefully fish out the vanilla pod before stirring in the vegan butter and sea salt until melted and fully incorporated.
Step 3: Cool and Set the Cream
Cover your bowl with clingfilm pressed directly onto the surface of the pastry cream to stop a skin from forming. Let it cool at room temperature for about 10 minutes, then transfer the cream to the fridge and chill for at least an hour until fully set and ready to use. This resting time makes all the difference in texture and flavor integration.
How to Serve Vegan Pastry Cream Recipe
Garnishes
To make your vegan pastry cream even more inviting, sprinkle the top with fresh berries, a dusting of cinnamon, or a drizzle of vegan chocolate sauce. A few mint leaves or edible flowers also add a stunning touch and a burst of freshness that elevates the presentation instantly.
Side Dishes
Pair this cream with flaky vegan puff pastry to make mini tarts, or use it as a luscious filling for cupcakes and eclairs. It also works beautifully alongside fresh fruit salads or a simple sponge cake to add creaminess and depth.
Creative Ways to Present
Think beyond the bowl and try layering the pastry cream with granola and fruit parfait style for a sophisticated breakfast or dessert. Another favorite is to dollop it inside vegan crepes, rolling them up for a refined yet easy-to-enjoy treat at brunch or teatime.
Make Ahead and Storage
Storing Leftovers
You can store any leftover vegan pastry cream in an airtight container in the refrigerator for up to three days. Keep the surface covered with clingfilm to prevent skin formation for the best texture upon serving.
Freezing
While freezing is possible, it is not the best option as the texture may change once thawed. If you must freeze it, transfer to a freezer-safe container and thaw overnight in the fridge, then whisk gently before use.
Reheating
To warm the pastry cream, place it in a saucepan over low heat and stir constantly until warmed through. Avoid bringing it to a boil to maintain its luxurious texture. Alternatively, use a microwave in short bursts, stirring in between.
FAQs
Can I use other plant-based milks instead of soy milk?
Absolutely! Almond, oat, or cashew milk can be substituted, but keep in mind that soy milk’s natural creaminess helps achieve the perfect custard texture. Other milks may result in a thinner cream that might require slight adjustments in cornstarch.
Is the cornstarch crucial for thickening?
Yes, cornstarch is the key thickening agent here, giving you that classic pastry cream consistency without eggs or dairy. It ensures the cream sets well and is sturdy enough to hold its shape when piped or spread.
How do I avoid lumps in the pastry cream?
Whisking the cornstarch into the soy milk and sugar before heating will help keep lumps at bay. Also, keep the heat moderate and stir constantly once the mixture warms up to ensure smooth thickening.
Can I flavor this Vegan Pastry Cream Recipe differently?
Definitely! You can infuse the milk with citrus zest, add a splash of almond extract, or stir in melted vegan dark chocolate for a decadent twist. The base is versatile and welcomes creativity.
What desserts work best with this pastry cream?
This custard pairs wonderfully with fruit tarts, vegan éclairs, layered cakes, and even as a decadent filling for doughnuts. It’s a super adaptable component that enhances any vegan pastry creation.
Final Thoughts
There is something undeniably satisfying about crafting a rich, creamy pastry cream that is completely vegan and still tastes indulgent. This Vegan Pastry Cream Recipe is foolproof, simple, and irresistibly delicious, making it perfect for everything from special occasions to everyday baking. Once you try it, you’ll see why it quickly becomes a kitchen staple for so many dessert lovers. Go ahead, give it a whirl and create some magic with your next vegan dessert!
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Vegan Pastry Cream Recipe
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes plus 1 hour chilling time
- Yield: 8 servings (approx. 400 ml)
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A smooth and creamy vegan pastry cream made with non-dairy milk and vegan butter, flavored with vanilla for a rich and dairy-free custard alternative perfect for desserts and pastries.
Ingredients
Pastry Cream Ingredients
- 400 ml unsweetened soy milk (or other non-dairy milk, see recipe notes)
- 70 g granulated sugar (see recipe notes)
- 50 g cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
- 50 g vegan butter
Instructions
- Combine and Prepare: Add the soy milk, sugar, and cornstarch to a saucepan and whisk thoroughly to remove any lumps. Cut the vanilla pod down the center and scrape out the seeds. Add both the seeds and the pod to the saucepan and place it over medium heat.
- Cook and Thicken: Bring the mixture to a gentle simmer and continue cooking on low-medium heat for about 5 minutes while whisking consistently until the mixture thickens enough to coat the back of a spoon. Alternate between whisk and rubber spatula to prevent the custard from sticking to the pan. Once thickened and the cornstarch is cooked, remove from heat. Carefully remove the vanilla pod and stir in the vegan butter and sea salt until fully melted and incorporated.
- Cool the Custard: Cover the saucepan bowl with clingfilm directly on the surface of the custard to prevent a skin from forming. Allow it to cool at room temperature for 10 minutes before transferring to the fridge to chill and set completely for about one hour.
- Ready to Use: After chilling, the vegan pastry cream is ready to be used in your favorite desserts such as tarts, éclairs, or as a filling for various pastries.
Notes
- Use any unsweetened non-dairy milk like almond, oat, or coconut milk if soy milk is unavailable.
- Adjust sugar amount to taste or substitute with a preferred granulated sweetener.
- The vanilla pod adds a natural vanilla flavor; vanilla extract can be substituted if unavailable.
- Ensure to whisk constantly during cooking to avoid lumps and burning.
- Covering with clingfilm prevents skin formation and ensures smooth texture.
