Vegan Pastry Cream
Make an egg-free, dairy-free, vegan crème pâtissière with this super easy recipe! It makes a great filling for your tarts, pies and cakes.
Ingredients
- 1 cup (250 ml) soy milk
- 2 tbsp (30 g) cornstarch
- 2 tbsp (60 g) granulated sugar
- 2 tbsp (30 ml) vanilla
- 2 tbsp (30 g) vegan butter or margarine (not unsalted)
- ⅛ teaspoon turmeric or more as needed
Instructions
- Combine all the ingredients except the vegan butter in a saucepan. Whisk to combine.1 cup soy milk, 2 tbsp cornstarch, 2 tbsp granulated sugar, 2 tbsp vanilla, ⅛ teaspoon turmeric
- Place the pan over medium heat and continue whisking until it thickens.
- Remove from heat. Cover and cool slightly for about 5 minutes.
- Quickly whisk in the butter until it’s smooth and creamy. Use as needed or store for later.2 tbsp vegan butter or margarine (not unsalted)
Notes
- This recipe makes enough to fill an 8 or 9-inch tart (about 1 1/2 cups)
- To store, pour into a bowl and cover tightly with plastic wrap to keep in the moisture and to stop it developing a skin. Place in the refrigerator for 3-4 days.
- Do not freeze.
Nutrition
Serving: 0.25cup | Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 51mg | Potassium: 65mg | Fiber: 1g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg