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How to Make Vegan Vanilla Pastry Cream

How to Make Vegan Pastry Cream

Full of Plants
Infused with vanilla, not too sweet, and so creamy! This vegan pastry cream is perfect to use as a filling in tarts, shortcakes, millefeuille, and more!
5 from 3 votes
Prep Time 15 mins
Course Dessert
Cuisine French
Servings 2 cups
Calories 79 kcal


  • 2 cups unsweetened almond milk (or soy milk)
  • 1/4 cup sugar
  • 3 tbsp potato starch
  • 2 tbsp cornstarch
  • 2 tbsp vegan butter
  • 1 vanilla bean or 1 tsp vanilla extract


  • To a medium saucepan, add the almond milk, sugar, potato starch, and cornstarch. Whisk to dissolve the starches. Add the vegan butter, and seeds from the vanilla bean (or vanilla extract).
  • Heat over medium heat, whisking regularly until the butter is melted. Keep heating, and whisk constantly until it thickens. It will thicken once the mixture almost reaches a boil.
  • Remove from heat as soon as the milk has thickened, transfer to a bowl or deep plate and cover with plastic film to touch immediately (this will prevent the cream from forming a crust). Let it cool for 20 minutes before transferring to the refrigerator. Refrigerate for at least 2 hours.
  • Once chilled, the cream will have thickened even more, that's normal. Transfer the cream to a stand mixer and beat it on high-speed for 10-15 seconds. This step will make the cream smoother and a bit lighter.
  • You can now use it to make your favorite desserts! Keep in the refrigerator for up to 5 days.


Serving: 0.25 cupCalories: 79 kcalCarbohydrates: 11.7 gProtein: 0.3 gFat: 3.8 gFiber: 0.3 gSugar: 6.3 g
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