Who doesn’t love a rich, silky pastry cream filling to take desserts to the next level? This Vegan Pastry Cream recipe is your answer to a dairy-free, egg-free version of a classic treat. With just a few simple ingredients—like soy milk, cornstarch, and a fragrant vanilla pod—this pastry cream is creamy, dreamy, and perfect for all your favorite pastries and sweets.
The first time I made this vegan pastry cream, I couldn’t believe how easy it was to make. It’s got that luxurious, velvety texture that you’d expect from traditional pastry cream, but without any dairy or eggs.
The cornstarch thickens the mixture while the vanilla pod infuses a rich, warm aroma. A dollop of vegan butter adds a touch of richness that completes the texture.
Whether you’re filling vegan cream puffs and fruit tarts or simply enjoying it on its own, this pastry cream is the ultimate indulgence.
Why I Love This Recipe?
- Incredibly Velvety: Smooth, creamy, and thick—just like traditional pastry cream.
- No Dairy or Eggs: A perfect choice for those following vegan or plant-based diets.
- Customizable: Add flavorings like citrus zest or cinnamon to switch it up!
- Quick and Easy: This simple recipe comes together in less than 30 minutes.
- Perfect for Pastries and More: From tarts to cupcakes, it makes any dessert feel like a special treat.
Vegan Pastry Cream Recipe
Equipment
- Medium saucepan
- Whisk
- Rubber spatula
- Sharp knife
- Airtight container
- Cling film (optional)
Ingredients
- 400 ml 1 ⅔ cups unsweetened soy milk or other non-dairy milk
- 70 g ⅓ cups granulated sugar
- 50 g 6 ¼ tablespoons cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
- 50 g 1.76 oz vegan butter
Instructions
- Add soy milk, sugar, and cornstarch to a saucepan and whisk to remove lumps.
- Slice the vanilla pod, scrape the seeds, and add both to the saucepan.
- Heat over medium, whisking continuously, until the mixture gently simmers.
- Cook on low-medium for 5 minutes, whisking and stirring with a spatula until thickened.
- Remove the vanilla pod, stir in vegan butter and salt until melted.
- Cover with cling film to prevent a skin from forming.
- Let cool for 10 minutes, then refrigerate for 1 hour before serving.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 112kcal |
| Carbohydrates | 15g |
| Fibre | 1g |
| Fat | 5g |
| Protein | 1g |
| Sugar | 9g |
Fun Variations for You to Try!
Flavor Variations
- Chocolate Pudding: Add 2–3 tablespoons of cocoa powder to the mixture.
- Coconut Pudding: Replace soy milk with coconut milk and top with shredded coconut.
- Coffee Pudding: Stir in 1–2 teaspoons of instant coffee or espresso powder.
Sweetener Substitutes
- Maple Syrup: Replace sugar with an equal amount of maple syrup for a caramel-like sweetness.
- Agave Nectar: Use agave nectar for a smoother, slightly fruity sweetness.
Milk Alternatives
- Almond Milk: Swap soy milk for almond milk for a nutty flavor.
- Oat Milk: Use oat milk for a creamier texture.
Thickening Options
- Arrowroot Powder: Replace cornstarch with arrowroot powder for a lighter texture.
- Agar-Agar: Use agar-agar for a firmer, jelly-like consistency.
Richness Enhancers
- Vegan Cream: Substitute a portion of the milk with vegan cream for a richer pudding.
- Cashew Butter: Add 1–2 tablespoons of cashew butter for extra creaminess.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
