Pastry Cream

A Luscious, Plant-Based Version of a Classic Dessert Filling

This vegan Pastry Cream is smooth, rich, and bright with lemon—a perfect filling for tarts, éclairs, layer cakes, or simply enjoyed by the spoonful. Made with plant-based milk, cornstarch, and a touch of margarine, it creates a beautifully thick custard that’s both dairy-free and absolutely irresistible.

It’s easy to make and sure to become your go-to for creamy dessert recipes.

Kitchen Tools

• Saucepan

• Whisk or spoon

Ingredients

• 55 g / 2 oz cornstarch

• 55 g / 2 oz powdered sugar

• Zest of 1 lemon

• 50 ml / 2 fl oz lemon juice (freshly squeezed)

• 350 ml / 12 fl oz plant-based milk (e.g. soy, almond, or oat)

• 40 g / 1.5 oz margarine (vegan)

• Pinch of salt (optional)

Instructions

1. Mix the base: In a saucepan, combine the cornstarch, powdered sugar, and lemon juice. Whisk well until smooth and fully dissolved.

2. Add remaining ingredients: Add the lemon zest, plant-based milk, and margarine to the saucepan. Stir to combine.

3. Cook until thickened: Place over medium heat and cook, stirring constantly, for a few minutes until the mixture begins to thicken. Keep whisking to avoid lumps.

4. Achieve creamy texture: Continue cooking until a rich, custard-like consistency is reached. Remove from heat immediately.

5. Cool down: Let the cream cool at room temperature. Stir occasionally to prevent a skin from forming.

6. Store properly: Once cooled, transfer to a lidded container and refrigerate.

Serving Ideas

• Fill tart shells or vegan croissants

• Layer into parfaits or trifles

• Serve with fruit or cake

• Use as a cake or cupcake filling

Storage

Refrigerate in an airtight container for up to 4 days. Stir before use.

This Pastry Cream brings the classic richness of traditional custard into the dairy-free world—silky, bright, and perfect for every sweet occasion.