Vegan Pastry Cream

READY IN: 40mins
Recipe by Seebee

Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.

Top Review by White Rose Child

Followed instructions exactly and it came out lovely. Very thick and smooth. I was leery when I realised how lemony this was, making it to go with recipe#168216. But it was an awesome match! This would be great with just about anything (my mom's dreaming of blueberry muffins already). Thanks, Seebee and Chef Bennet!

Ingredients Nutrition


  1. In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside.
  2. In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine Add the flour mixture to the liquid ingredients and whisk well to combine.
  3. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute Remove the saucepan from the heat and transfer the mixture to a glass bowl.
  4. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top Place the pastry cream in the refrigerator for several hours to cool completely.

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