Best Vegan Pastry Cream Recipe for Perfect Desserts

There’s something magical about a silky-smooth pastry cream—rich, luscious, and truly the heart of countless desserts. But if you’re following a vegan lifestyle or have a dairy allergy, classic pastry cream recipes can feel off-limits.

That’s why I’m excited to share my Best Vegan Pastry Cream Recipe with you! This dairy-free, egg-free version is just as dreamy as the traditional, but it’s made with simple plant-based ingredients that you probably already have in your kitchen.

Whether you’re filling a batch of homemade eclairs, layering a fruit tart, or spooning it between cakes, this vegan pastry cream is guaranteed to impress. It’s thick, custardy, and bursting with real vanilla flavor.

Plus, it stays perfectly smooth, never gritty or gloopy! Let’s dive into the recipe that will change the way you make plant-based desserts forever.

Why You’ll Love This Recipe

• Creamy and Luxurious: Achieves the same silky-smooth texture as classic pastry cream without eggs or dairy.
• Easy and Accessible: Uses pantry-friendly ingredients—no specialty products required.
• Customizable: Infuse with coffee, citrus, or chocolate for endless variations.
• Versatile: Perfect for vegan fruit tarts, cream puffs, trifles, and even as a cake filling.
• Allergen-Friendly: Naturally free from dairy, eggs, and can be made gluten-free.
• Foolproof: Detailed step-by-step instructions make this recipe approachable even for beginners!

Ingredients

Equipment

• Medium saucepan
• Whisk
• Heatproof spatula
• Measuring cups and spoons
• Small bowl (for cornstarch slurry)
• Fine mesh strainer (optional, for extra smoothness)
• Plastic wrap or silicone lid (to prevent skin forming)
• Mixing bowl (for cooling cream)

Instructions

1. Prepare the cornstarch slurry:

   In a small bowl, whisk together the cornstarch and 1/2 cup of the non-dairy milk until completely smooth. This prevents lumps in your finished pastry cream.

2. Combine ingredients:

   In your medium saucepan, pour in the remaining 1 1/2 cups non-dairy milk, coconut cream, sugar, and salt. If using, add a pinch of turmeric for color.

   Whisk to combine.

3. Heat the mixture:

   Place the saucepan over medium heat. Whisk frequently until the mixture is steaming and the sugar has dissolved, but do not let it boil yet.

4. Add the slurry:

   Slowly whisk the cornstarch slurry into the saucepan. Continue whisking constantly to prevent lumps.

5. Thicken the cream:

   Increase heat to medium-high. Keep whisking as the mixture begins to thicken—this will happen quickly!

   Let it bubble gently for 1-2 minutes to fully activate the cornstarch, but don’t stop whisking.

   Tip: If you notice any lumps, reduce the heat and whisk vigorously. You can strain the cream later for extra smoothness.

6. Add butter and vanilla:

   Remove the saucepan from heat. Stir in the vegan butter and vanilla extract until fully melted and incorporated.

7. Strain (optional):

   For the silkiest result, pour the hot pastry cream through a fine mesh strainer into a clean mixing bowl. Use a spatula to push it through if needed.

8. Chill:

   Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let cool at room temperature for 20-30 minutes, then refrigerate for at least 3 hours, or until fully chilled and set.

9. Stir and use:

   Once chilled, whisk the pastry cream to restore its creamy texture. It’s now ready to fill tarts, cakes, or your favorite vegan desserts!

Tips & Variations

• Flavor it up: Infuse the milk with a split vanilla bean, lemon zest, or even a cinnamon stick before starting. Just strain before adding the cornstarch slurry.
• Chocolate pastry cream: Stir in 3 ounces (85 g) chopped dark vegan chocolate at the end, right after removing from the heat.
• Mocha variation: Dissolve 2 teaspoons instant espresso in the milk for a coffee twist.
• Citrus: Add a teaspoon of orange or lemon zest for a bright, summery cream.
• Gluten-free: This recipe is naturally gluten-free as long as your cornstarch is certified GF.
• Want it richer? Replace half the non-dairy milk with more coconut cream or use barista-style oat milk.
• Storage: Keeps well in the fridge for up to 4 days. Whisk before using.
• Freeze it: Pastry cream can be frozen for up to 1 month. Thaw overnight in the fridge and whisk until smooth.

“The secret to ultra-creamy vegan pastry cream is patience—cook it slowly, whisk constantly, and always strain for the smoothest results!”

Nutrition Facts

*Nutrition facts are approximate and will vary depending on the type of non-dairy milk and coconut cream used.

Serving Suggestions

• Fruit Tarts: Spread chilled vegan pastry cream in a baked tart shell and top with fresh berries, kiwi, mango, or stone fruit for a showstopping dessert.
• Cream Puffs & Eclairs: Pipe the cream into choux pastries for a classic French treat—no one will guess it’s vegan!
• Layer Cakes: Use as a filling between cake layers, paired with fruit compote or jam.
• Trifles & Parfaits: Layer with vegan sponge cake, fruit, and whipped coconut cream for a stunning trifle.
• Breakfast Treat: Spoon over pancakes, waffles, or crepes for a luxurious morning meal—try it with this Crepe Recipe Buttermilk (just swap for a vegan crepe base).
• Dessert Jars: Layer with crushed cookies and chocolate for a fun, portable treat.

For more decadent vegan dessert ideas, check out our Chocolate Heaven Cake Recipe and Cinnamon Pecan Ice Cream Recipe—both are crowd-pleasers and pair beautifully with pastry cream!

Conclusion

If you’ve ever missed the creamy indulgence of classic pastry cream, this Best Vegan Pastry Cream Recipe will delight you. Not only is it completely plant-based, but it also rivals any traditional version in both taste and texture.

The combination of coconut cream and vegan butter lends a luxurious mouthfeel, while the cornstarch ensures it thickens to perfection every time.

Whether you’re a seasoned vegan baker or simply looking to surprise your friends with a dairy-free treat, this recipe is a must-have for your repertoire. It’s endlessly adaptable, easy to prepare, and guaranteed to make your desserts shine.

I hope you enjoy making (and eating!) this vegan pastry cream as much as I do. If you’re looking for more vegan inspiration, don’t miss our Costco Vegan Mushroom Stew Recipe or Chicken Shrimp And Broccoli Recipes for savory plant-based goodness.

Happy baking!

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