Vegan Pastry Cream
Vegan Pastry Cream That’s Smooth, Luscious, and Dairy-Free
This dreamy vegan pastry cream is rich, velvety, and perfect for layering into tarts, filling cream puffs, or spooning straight from the bowl (no judgment here). It’s thick, custardy, and bursting with vanilla flavor—no eggs or dairy needed.
The History and Inspiration Behind This Recipe
Pastry cream, or crème pâtissière, has long been a staple in classic French patisserie. Traditionally made with egg yolks, milk, sugar, and cornstarch, it’s the creamy foundation for countless desserts like éclairs, fruit tarts, and mille-feuille. It’s a building block in European baking—simple, versatile, and endlessly adaptable.
After going plant-based, I missed that nostalgic custard texture in homemade desserts. I set out to recreate the same silky, rich consistency without the eggs and cream—and after a lot of testing, this vegan version truly delivers. It’s so good my non-vegan friends can’t even tell the difference.
Why You’ll Love This Vegan Pastry Cream
This pastry cream is a game-changer in plant-based baking. It’s thick, glossy, and spreads like a dream between cake layers or under fresh fruit in a tart shell. Made with just a few pantry staples, it holds its shape beautifully when chilled and tastes just like the traditional version—maybe even better.
Fun Flavor Variations For Your Vegan Pastry Cream
Why settle for plain when you can get creative with different flavor combinations:
-
Lemon Burst: Add fresh lemon zest and a splash of juice for a tart, citrusy twist.
-
Chocolate Dream: Whisk in melted vegan chocolate for a rich, pudding-like filling.
-
Coffee Kick: Stir in espresso powder or strong brewed coffee for a mocha pastry cream.
-
Berry Beautiful: Blend in pureed raspberries or strawberries for a fruity pink custard.
Serving Ideas For Your Vegan Pastry Cream
This Vegan Pastry Cream is incredibly versatile and can be used in various ways:
-
Fruit Tarts: Fill a pre-baked crust with pastry cream and top with fresh fruit. Try it with my raspberry tart or my berry tart!
-
Layer Cakes: Spread between cake layers for a custardy center.
-
Cream Puffs or Eclairs: Pipe into cooled vegan pâte à choux for a bakery-style treat.
-
Doughnut Filling: Spoon into homemade vegan donuts for a creamy surprise.
Tips For The Best Vegan Pastry Cream
For the best results, follow these simple tips to perfect your Vegan Pastry Cream every time:
-
Stir constantly: Don’t walk away while it’s cooking—stirring prevents lumps and ensures smooth texture.
-
Cover to prevent skin: Press plastic wrap directly onto the surface before chilling to avoid that dreaded custard skin.
-
Use full-fat milk: Opt for a creamy plant-based milk like soy or oat for the richest result.
The Final Bite
Vegan Pastry Cream proves that plant-based baking doesn’t mean sacrificing texture, taste, or tradition. It’s the kind of recipe that makes your desserts feel extra special—creamy, dreamy, and completely dairy-free. Leave a comment below to share your experience and any tips you may have for making this Vegan Pastry Cream even more delicious!
Vegan Pastry Cream
Equipment
- Small Sauce Pot
- Mixing Bowl
Ingredients
- 1⅔ cup Plain Unsweetened Soy or Oat Milk
- ⅓ cup Cane Sugar
- 5 tbsp Cornstartch
- 1 tbsp Vanilla Bean Paste
- ¼ tsp Sea Salt
- 3 tbsp Plant-Based Butter
Instructions
- Add the soy milk, sugar, cornstarch, and vanilla bean paste to a saucepan and whisk well to remove any lumps. Once whisked, place the saucepan and place on medium heat.
- Bring the mixture to a gentle simmer and cook on low-medium heat for about 5 minutes, all while whisking until it thickens enough to coat the back of the spoon.
- I recommend that you alternate between using a whisk and a rubber spatula to make sure the custard does not stick to the pan and burn.
- The mixture will become thick once the cornstarch is cooked, do not be tempted to over cook it! Remove it once it can coat the back of a spoon, it will thicken as it cools.
- Stir in the vegan butter and salt until the butter is melted. Pour into a bowl.
- Cover the bowl with clingfilm to prevent a skin from forming and allow the pastry cream to cool for 10 minutes before transferring it to the fridge to cool fully for an hour before using.
- Store in an airtight container and refrigerate for up to 5 to 7 days. Use as a filling for berry tart*, raspberry tart**, or choux buns.
Notes