This vegan pastry cream is based on my easy vegan custard recipe. It comes together with just a few simple ingredients, and it's made without coconut, eggs, or dairy.
It's thicker than regular custard and holds its shape when cooled and sliced, making it the perfect filling for my vegan tarte aux fraises and other desserts.
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📖 Recipe Overview
- Rich and thick consistency that's perfect for piping or filling desserts.
- Less than 10 minutes of hands-on preparation.
- Uses just 6 simple ingredients.
- Full of vanilla bean flavor.
- Completely eggless, dairy-free, and nut-free.
🗒 What Is Pastry Cream?
Crème pâtissière (pastry cream) was one of the staple recipes which I learned back in culinary school. Crème pâtissière (or crème pât as its often called) is a rich, thick custard that's based on egg yolks and thickened with flour.
It is often used as a filling in desserts such as fruit tarts, Mille-feuille, and choux buns. It also forms the base of diplomat cream, which it is mixed with cream for a lighter consistency.
🥛 Ingredients needed
Ingredient Notes
I recommend using soy milk for the best results. I did also test this recipe with almond milk and it was also delicious. Cashew milk would also work well, but steer away from super watery milk like rice milk or oat milk.
This recipe calls for vegan block butter (butter sticks) not the spreadable kind from a tub. I have not tried it with margarine so I can't say how it will work, although it may not hold up as well due to its higher water content.
Cornstarch is what thickens this dairy-free pastry cream. As the recipe is also eggless, it needs to depend fully on the thickening properties of cornstarch.
The vanilla flavor is what really shines through in creme patissiere therefore I recommend using a real vanilla pod. You just can't beat it! Alternatively, go for vanilla bean paste over vanilla extract if at all possible.
🥣 How To Make This Recipe
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Essentially, we're making a thickened vegan custard here, so the method is very similar to my vegan custard recipe.
To start, add the cornstarch and sugar to a saucepan along with the soy milk. Whisk the mixture really well to ensure that there are no visible lumps. You always want to add cornstarch to cold liquids where possible.
Scrape out the vanilla pod and add the seeds and pod to the saucepan over medium heat. Alternate between using a whisk and a rubber spatula to stir the mixture as it cooks. This helps the mixture to heat more evenly and prevents it from burning to the pan.
After 4-5 minutes, the mixture will become really thick. Remove it from the heat and stir in the sea salt and vegan butter until incorporated fully.
Lastly, pour the pastry cream into a bowl and cover it with some plastic wrap. This prevents air from getting at it which can cause the custard to form a skin. Chill the mixture for at least an hour before using.
🍰 Ways To Use Pastry Cream
This vegan crème pâtissière recipe makes the perfect eggless and dairy-free alternative to the classic version and is perfect for piping. It's so delicious it's almost impossible not to eat it straight from the spoon!
- Piped into eclairs, choux buns, or profiteroles (cream puffs).
- In puff pastry desserts such as mille-feuille.
- For filling cakes such as Boston cream pie.
- Piped into the centers of custard or Boston cream pie donuts.
- As a base filling for fruit tart, strawberry tart, rhubarb custard tart, raspberry tart, and fruit flan.
👩🍳 Recipe success tips
📝 Recipe Tips
How to fix lumpy pastry cream: Firstly, this shouldn't happen and you can prevent it by making sure that the cornstarch is whisked into the milk thoroughly before heating.
However, fear not! If the pastry cream has visible lumps before you've added the vegan butter, simply press the mixture through a fine-mesh sieve and that should get rid of them. If the custard is lumpy after it's chilled, don't worry, this is completely normal. Simply whisk the creme pat vigorously until it comes back to a creamy consistency.
💬 FAQs
Store in an airtight container and refrigerate for up to 5-7 days. If used in desserts, factor this into their shelf life as well.
Pastry cream is a type of custard. According to Our Everyday Life, it is a starch-thickened custard. It is thicker than regular custard and holds its shape once chilled. Whereas other custards can have a looser pourable consistency.
I don't recommend freezing this recipe as it contains cornstarch, which can turn spongy when defrosted (via Cooks Info). Like with anything, there are exceptions to this rule (like vegan ice cream for example).
For no more than 2-3 hours. Pastry cream needs to remain chilled in order to hold its structure and freshness.
➕ More Vegan Basics
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📖 Recipe
Vegan Pastry Cream
Ingredients
- 400 ml (1 ⅔ cups) unsweetened soy milk or other non-dairy milk *see recipe notes
- 70 g (¼ cup + 4 teaspoons) granulated sugar *see recipe notes
- 50 g (5 tablespoons) cornstarch
- 1 vanilla pod *see recipe notes
- ¼ teaspoon sea salt
- 50 g (1.76 oz) vegan butter
Instructions
- Add the soy milk, sugar, and cornstarch to a saucepan and whisk well to remove any lumps. Cut the vanilla pod down the center and scrape out the seeds. Add the seeds and the pod to the saucepan and place on medium heat.
- Bring the mixture to a gentle simmer and cook on low-medium heat for about 5 minutes whilst whisking until it thickens enough to coat the back of the spoon. Alternate between using a whisk and rubber spatula to make sure the custard does not stick to the pan. The mixture will become thick once the cornstarch is cooked (see images in the post for reference), remove it from the heat, and don't be tempted to overcook it. Carefully remove the vanilla pod and stir in the vegan butter and salt until melted through.
- Cover the bowl with clingfilm to prevent a skin from forming and allow the custard to cool for 10 minutes before transferring it to the fridge to cool fully for an hour before using.
Storage and Serving
- Store in an airtight container and refrigerate for up to 5-7 days. Use as a filling for fruit tart, strawberry tart, or choux buns.
Notes
- Swap soy milk for almond milk and cashew milk. I don't recommend using rice or oat milk due to its low-fat content.
- Some white sugar in the US is not vegan, if in doubt use organic sugar.
- You can use one tablespoon of vanilla bean paste in place of the vanilla pod.
- To save a lumpy consistency, pass the mixture through a sieve while still hot/warm.
- The pastry cream will thicken once chilled, whisk vigorously to bring it back to a creamy consistency.
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Would this work as a filling for your vanilla cake? I'm not a huge fan of buttercream, so I was thinking of using this pastry cream as a filling and using buttercream only to frost the outside. Thank you for all your great recipes as always!
Hi Lili,
Absolutely, that would be delicious. Just make sure to pipe a dam around the outside of the cake so that the filling sits inside without spilling over the edges. Would love to hear if you give it a try!
hi christina! i tried making this cream for your strawberry tart recipe, but it went very poorly. when i took the cream out of the fridge, the texture was completely off. it turned into an unpleasant, almost jellylike consistency. i’m not sure what i did wrong. i used soy milk like you recommended, and tried re-making it twice. maybe it was the brand of milk i was using? i would love to hear from you on how i can fix this. thanks!
Worked just right as long as you keep an eye for the moment it thickens up. Used it to make a framboisier, many thanks!
This is a great recipe that I will definitely make again! I made this cream for a trifle layer and it was wonderful. I used oat milk and it worked great, but might depend on the brand. Anyway, delicious!
Hi christina!
Have made this thrice for your Strawberry Tart. The pastry was super good but the custard was not firm when cutting thru the tart. Even after chilling the tart in the fridge for 4-5hours. Help pls!!
Hi Ani!
While the pastry cream should be thick, it won't be super set. If you find it very soft, it could be that the cornstarch wasn't activated, or the brand of vegan butter is too soft. Otherwise, you can add up to 80-100g vegan butter (depending on how set you want it), just make sure it's block butter and not the type from a tub. I hope this helps!
Hi! I had a bit of trouble making this- I'm certain it's my error. It came out rather rubbery. After cooling in the fridge I brought it back to room temp and tried whisking but it didn't work. I suspect I overcooked it? Any tips you can provide would be much appreciated. Thanks! ( Love your No Bake Vegan Desserts book BTW:)
Hi Vanessa,
Thanks so much for checking in! Did you use a gas cooker by any chance? So happy you love the book x
No, just electric.
This recipe was easy-to-make and turned out delicious!
Hi Tiffani,
Thank you so much for trying the recipe and taking the time to leave your feedback 🙂
Hi Christina, can you flavour the pastry cream ?
I want to make a coffee flavoured pastry cream.
Thanks Selina
Also your recipes are amazing thank you for sharing !
Hi Selina,
Absolutely. I've made coffee flavored versions before by replacing some of the milk with espresso 🙂
Bangin recipe. This is a keeper, going to be using this forever after. It's going into a mixture to make a layer for a lemon olive oil cake, but if I didn't stop myself, I'd just eat it all right now.
I used Silk brand Next Milk, Miyoko's unsalted vegan butter, and vanilla extract because I don't have beans.
BTW, most good brands of oat milk that you will find in the refrigerated dairy case, like Oatly and Chobani for example, have plenty of fat and would work great for this recipe; just stay away from the watery, low-fat content ones. Those are usually the shelf-stable varieties; where I live an example of a brand of oatmilk that I'd never use is Pacifica. Those taste like crap anyway and I'm not sure why anyone buys them at all, though.
Hi Carrie,
Delighted to hear that this recipe will be your go-to! Thank you for the lovely feedback and for sharing your experience with brands you've used 🙂
What can i replace cornstarch with?
Hi Freeda,
You can use ground arrowroot
i was looking for something exactly like that , thank you ! 🙂
i have question regarding some awans ? would coconut sugar / or some other healthier sugar work instead ? same with butter , what would be your sugestiom here ?
i’d really appreciate any help!
caro
Hi Caro,
I don't recommend replacing these ingredients, unfortunately. Coconut sugar will give you a more carmelized flavor and the color will be off. In terms of the vegan butter, this is what sets the pastry apart from being like a regular custard. But if you don't mind it being on the looser side you definitely omit the butter. Another option may be some full-fat coconut cream, however I have not tried this so I can't say how it will turn out. Sorry!
Hi Christina! If I wanted to make this a banana pastry cream. How would I do so? How much mashed banana would I add and when would I add it?
Hi Rosa!
I haven't tried this before so I honestly can't say for sure, I'm so sorry! I would probably stir through mashed banana at the end though to avoid it discolouring during the cooking process.
Hi Rosa,
In the meantime I have developed a banana pastry cream, you can find it here https://addictedtodates.com/vegan-banana-cream-pie/
Made this with almond milk, and I cannot express the level of perfection. I've been desperate to find an eggless custard/patisserie for desserts and nothing worked... Until this! Absolutely perfect and delicious and so so so easy to make. I will be keeping this as my go-to recipe! Thank you so much! 🥰
Hi Jazmine,
I'm so happy you love it too - it is such a staple here at home! Delighted to hear its your new go-to x
The first time I made this it was a total bust. I contacted Christina and she was super helpful. We chatted a bit, I made a couple minor changes and it came out perfect the second try! It is SO yummy and was perfect in my Boston Cream Cupcakes!! I used Cashew Milk and avocado oil butter. Highly recommend!
Hi Aimee,
So happy that it turned out perfectly for you the second time and I'm delighted that you got in touch and we were able to pinpoint the temperature issue! Those cupcakes sound absolutely heavenly 🙂
This comes out very thick, even after the 2nd whisking.
The recipe says you can sub vanilla paste, and vanilla extract is a common sub for vanilla paste, however, do not recommend subbing vanilla extract. Taste was off and we couldn’t eat the result.
Hi Mary,
I'm sorry to hear you had trouble with the recipe. The cream is designed to be pretty thick as it needs to be able to hold up for pastry fillings etc, just like regular pastry cream. but it shouldn't be so thick that you cannot whisk it. Did you use gram measurements or cup measurements?
With regards to the vanilla, may I ask which brand you used? With a good quality vanilla extract, the flavor should be very pleasant, but a lot of storebought ones have all sorts of additives and sometimes even fake flavorings!
Made your pastry cream today, Christina, for an elderly friend who chooses to be gluten free, dairy free and sugar free. I swapped the sugar for erythritol. Came out really well, perfect lusciousness to make strawberry tarts with! So many amazing recipes online, such variety you can make anything you like in align with the diet you choose to follow. Many thanks.
Hi Elaine,
That's fantastic that it worked well with erythritol. Thank you so much for sharing your feedback and positive review. I'm delighted you loved the recipe x
Just used this recipe to make mini fruit tarts and it's an amazing crème pâtissière! It held up super well after refrigeration. I used oat milk, Earth Balance butter sticks (salted, so I didn't add any more salt) and vanilla bean paste. Thank you for this quick and perfect recipe!
Hi Alexandra,
Amazing, thank you so much for sharing your feedback and positive review. I'm delighted that you love the recipe 🙂
The ease of making this cream pat blew me away! I used cashew milk and added amaretto drops to the milk with the vanilla. It tasted amazing warm in the pot! I can’t wait to put it in between the layers of a tiramisu cake for my birthday tomorrow. I’ll report back. 😁
Oh my goodness Kim, I'm sorry I didn't reply to your comment sooner. This sounds absolutely divine, I hope it turned out as delicious as it sounds!
Hi! Thank you for your recipe. My question is, if this vegan cream patisserie were used in a baked thing, like a danish for example, would it work or would it melt everywhere? Thanks!
Hi Mel,
My pleasure! That's a very interesting question. I wouldn't recommend baking it simply because I haven't yet tried this personally so I can't say exactly how it would react.
Do let me know if you give it a try!
Hi! I have baked it many times in different pastries; it comes out perfectly. Amazing recipe! Thank you Christina
Fantastic Claudia, thank you so much for sharing your feedback!
Hi,
Can I use full fat coconut milk instead of soy milk x
Hi Sue,
Canned coconut will throw off the consistency due to the high fat content. You could however try coconut drinking milk. My recommendation would be almond milk or cashew milk to replace the soy milk though.
Hello, I am so excited to see that you have a recipe for vegan pastry cream. However, do you know if it is possible to swap out the corn starch for something else such as tapioca starch or arrowroot starch. I have a corn allergy and am unable to use that, unfortunately. I know that alternate starches don't always work interchangeably.
I thank you for any suggestions that you could give me.
Hi Alyssa,
I'd recommend using arrowroot starch in place of the cornstarch, just make sure that the mixture doesn't come to a boil and remove it from the heat as soon as it thickens. I hope you enjoy the recipe x