Vegan Pastry Cream

Make an eggless, dairy-free, vegan pastry cream with this super easy recipe! It makes a great filling for your tarts, pies and cakes.

Vegan pastry cream, or crème pâtissière as it is otherwise known, is astonishingly simple to create. With only 6 ingredients, you’ll be whipping up a silky smooth, vanilla-infused pastry cream in minutes. 

A staple of French pâtissière, this cream is used for an array of baked goods, so being able to create a superb vegan-friendly version is essential. 

This luscious treat is perfect for use in tarts, eclairs, donuts, cakes, cream puffs and pies. Or use a dollop in place of cream with your favorite desserts. I’ve used it in my vegan galette des Rois recipe with much success.

Key Ingredient Notes

• Soy milk – other plant-based milks, such as almond and oat, can be used. Choose an option that would least affect the flavor.
• Cornstarch – binds and thickens the cream without the need for eggs. It is the most effective thickener I have tried to get the right consistency. Arrowroot could also be used.
• Granulated Sugar – gives the best results but potential substitutions are maple syrup or coconut sugar, but these will change the final color and flavor.
• Vanilla – vanilla extract or a vanilla bean pod are the most natural and best-tasting options, but essence could also be used.
• Vegan butter or margarine – add richness.
• Turmeric – for the traditional yellow color. Just a small amount is needed which won’t affect the taste as much. it is not essential, so feel free to omit, or use yellow food coloring instead.

Step-by-Step Instructions

1. Combine all the ingredients except the vegan butter in a saucepan and whisk to combine.

2. Place over medium heat and continually whisk until thick.

3. Cover and allow to cool for around 5 minutes.

4. Quickly whisk in the butter until it’s smooth, creamy and pale in color. 

Key tips to follow 

• Allow the pastry cream to cool before using so it can thicken fully. 
• Once cooled, the texture can become a tad strange. It may become thicker, jelly-like or rubbery. Don’t be alarmed. This is normal and happens to traditional pastry cream and custard too.
  To remedy, just blend until smooth again and use immediately.
• Cornstarch is a great thickening agent, but it can cause lumps if not mixed well. If you are having issues with lumps in the sauce, cool then add to blender, mixing until smooth.
  Alternatively, you could use a hand blender directly in the pot. Reheat the cream and continue whisking until thickened.
  If you’d rather remake the cream, whisk the sugar and cornstarch before adding the soy milk to reduce lumps.

Storage Suggestion

Pour into a bowl and cover tightly with plastic wrap to keep in the moisture and to stop it from developing a skin. Store in the fridge for 3-4 days. Pastry cream is not suitable for freezing. 

FAQs

Can I flavor this pastry cream with anything else? 

You could make a chocolate version by adding cocoa powder and melted chocolate. Espresso powder could be used to create a coffee-flavored pastry cream. Flavored liquors are another great way of achieving different tastes. Flavored extracts and essences, rosewater, nut pastes and fruit purees can also be used to obtain an array of other flavors.

Can I use this recipe to make vegan custard?

Custard and pastry cream are very similar, the main difference being the thickness. This recipe can be used for either, although pastry cream is typically thicker than custard. If you would like to create a thinner version for a more authentic custard, use less cornstarch.