This Vegan Pastry Cream pastry is so luxuriously smooth and rich that you won’t believe it’s dairy-free and egg-free! With just a handful of simple ingredients and a little whisking magic, you’ll have a batch of creamy goodness ready to go in no time.
Your Go-To Egg-Free, Dairy-Free, and Vegan Pastry Cream Recipe
This Vegan Pastry Cream recipe is egg- and dairy-free but still rich, creamy, and oh-so-decadent. Plus, it is as versatile as it gets! Whether filling donuts, topping fruit tarts, or layering cakes, this creamy creation is your go-to ingredient for all things delicious.
With this easy vegan pastry cream recipe, you can enjoy all the indulgence of a classic pastry cream without any eggs or dairy, perfect for those with egg and dairy food allergy or intolerance.
If you are not vegan or following a dairy-free diet, and you just want to avoid eggs due to an allergy or intolerance, check out my Easy Eggless Pastry Cream recipe.
What To Love About This Recipe
- Egg and Dairy Free: Whether you have a food allergy or intolerance, are vegan, or just looking to cut back on animal products, this pastry cream has got you covered. Say goodbye to traditional pastry creams loaded with eggs and dairy – this recipe proves that you can still indulge in decadent desserts without compromising your dietary preferences.
- Easy to Make: Don’t let the fancy name fool you – this pastry cream is incredibly easy to whip up. With just a few simple ingredients and minimal prep time, you’ll have a luxurious cream ready to fill pastries, cakes, tarts, or simply enjoy on its own.
- Versatile: One of the best things about this vegan pastry cream is its versatility. Use it as a filling for donuts or fruit tarts, spread it between layers of cake, or dollop it onto fresh fruit – the possibilities are endless!
- Rich and Decadent: Despite being free from eggs and dairy, this pastry cream doesn’t skimp on flavor or texture. It’s luxuriously creamy, with a rich vanilla flavor.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Granulated Sugar: Sweetens the pastry cream.
- Cornstarch: It acts as a thickening agent to give the pastry cream its creamy texture. You can substitute arrowroot starch or tapioca starch if you prefer, but the texture will be slightly different.
- Salt: A pinch of salt enhances the flavor of the pastry cream, balancing out the sweetness. I like to use black salt when making custards, which taste and smell like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have an eggy flavor but will still be delicious. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Dairy-Free Milk: Provides the liquid base for the pastry cream. Use your favorite plant-based milk, such as soy milk, oat milk, or coconut milk.
- Dairy-Free Vegan Butter: Adds richness and creaminess to the pastry cream. Look for a vegan butter that’s suitable for baking and has a neutral flavor.
- Pure Vanilla Extract: Infuses the pastry cream with a delicious vanilla flavor. For an extra-special touch, you can use a vanilla bean instead of extract.
Process Overview: How To Make Vegan Pastry Cream Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together sugar, cornstarch, and salt in a medium saucepan.
Step 2 – Add Wet Ingredients
Add milk; whisk to combine. Bring to a boil over medium-low heat while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
Step 3 – Strain
Strain the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
Step 4 – Refrigerate
Refrigerate until chilled, at least 2 hours, and up to 3 days. Just before using, whisk until smooth.
Recipe Tips
- Whisk Continuously: When cooking the pastry cream, be sure to whisk continuously to prevent lumps from forming and to ensure a smooth texture.
- Chill Thoroughly: After making the pastry cream, chill it in the refrigerator for at least 2 hours or until it’s completely cold. This will help it thicken further and set properly.
- Cover with Plastic Wrap: To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.
Food Allergy Swaps
- Gluten-Free: This recipe is naturally gluten-free, so no swaps are needed.
- Nut-Free: Use a nut-free plant-based milk, such as soy or oat milk, and ensure your vegan butter is nut-free.
- Soy-Free: Opt for soy-free plant-based milk, such as almond or coconut milk, and choose a soy-free vegan butter.
Variations & Additions
- Chocolate Pastry Cream: Stir in melted dairy-free chocolate or cocoa powder for a chocolatey twist. You can add 4 oz of 60% finely chopped chocolate before adding the butter; whisk until melted and incorporated.
- Coffee Flavored: For a delicious coffee flavor, add a tablespoon of instant coffee or espresso powder to the pastry cream.
- Fruit-Infused: Mix in bakery emulsions or extracts such as raspberry, strawberry, or lemon for a fruity variation.
Serving Suggestions
Serve this vegan pastry cream as a filling for pastries, cakes, or tarts, or spoon it over fresh fruit for a simple and elegant dessert. It’s also delicious when layered between puff pastry sheets for a quick and easy Napoleon. Here are my favorite ways to use pastry cream:
- Fruit Tarts: Pastry cream serves as a luscious base layer in fruit tarts, topped with fresh fruit such as strawberries, blueberries, or kiwi.
- Donuts: Filled doughnuts can be injected with pastry cream for a sweet and creamy center.
- Cakes: Pastry cream can be used as a filling between layers of cake, adding moisture and flavor to the dessert.
- Napoleons: Layers of puff pastry and pastry cream are stacked to create a decadent Napoleon dessert.
- Danishes: Filled with pastry cream and sometimes fruit, danishes are a delicious breakfast or dessert option.
- Trifles: Pastry cream can be layered with cake, fruit, and whipped cream to create a delicious trifle dessert.
- Tarts: Pastry cream can be used in various types of tarts, including lemon tarts, chocolate tarts, and custard tarts.
Storing and Freezing Instructions
Place the pastry cream in an airtight container and cover the entire surface with plastic wrap. Store in the refrigerator for up to 3 days. This means you can also make vanilla pastry cream ahead of time for your recipes. I don’t recommend freezing pastry cream because it separates as it thaws and ruins the consistency.
Make-Ahead: Pastry cream can be made up to 3 days in advance. Store pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap until ready to use.
Frequently Asked Questions
Absolutely! You can make the pastry cream up to 3 days in advance and store it in the refrigerator until ready to use.
Yes, this pastry cream makes a delightful cake filling. Just be sure to chill it thoroughly before using it between cake layers.
Pastry Cream (or Creme Patissiere) is used to fill profiteroles, eclairs, tarts, donuts, and cakes (such as Boston pie cake).
I don’t recommend freezing pastry cream because it separates as it thaws and ruins the consistency.
Use Black salt instead of regular salt. Black salt tastes and smells like hard-boiled egg yolks, and it is used in many vegan/eggless recipes to mimic the flavor of eggs.
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Recipe Card 📖
Easy Vegan Pastry Cream Recipe
Equipment
Ingredients
- 1/3 cup (80 g) granulated sugar
- 1/3 cup + 1 tablespoon (60 g) cornstarch
- ¼ teaspoon salt (see notes)
- 2 cups (480 ml) dairy-free milk (see notes)
- 4 tablespoons (56 g) dairy-free vegan butter
- 2 teaspoons pure vanilla extract or paste
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Add milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl.
- Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
- Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
- Whisk Continuously: When cooking the pastry cream, be sure to whisk continuously to prevent lumps from forming and to ensure a smooth texture.
- Chill Thoroughly: After making the pastry cream, chill it in the refrigerator for at least 2 hours or until it’s completely cold. This will help it thicken further and set properly.
- Cover with Plastic Wrap: To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.
- Gluten-Free: This recipe is naturally gluten-free, so no swaps are needed.
- Nut-Free: Use a nut-free plant-based milk, such as soy or oat milk, and ensure your vegan butter is nut-free.
- Soy-Free: Opt for soy-free plant-based milk, such as almond or coconut milk, and choose a soy-free vegan butter.
- Chocolate Pastry Cream: Stir in melted dairy-free chocolate or cocoa powder for a chocolatey twist. You can add 4 oz of 60% finely chopped chocolate before adding the butter; whisk until melted and incorporated.
- Coffee Flavored: For a delicious coffee flavor, add a tablespoon of instant coffee or espresso powder to the pastry cream.
- Fruit-Infused: Mix in bakery emulsions or extracts such as raspberry, strawberry, or lemon for a fruity variation.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
