Vegan Cornstarch Pastry Cream

Total time2 hr 25 min

Prep time10 min

Cook time15 min

This silky, spoonable custard comes together with a simple cornstarch-and-sugar base, whisked over gentle heat until it thickens into rich, glossy ribbons. A splash of pure vanilla rounds out the flavor, giving it that classic bakery-style sweetness without any fuss. The straining step is what makes this version so smooth — pressing out every last lump for a texture that pipes beautifully into tarts, cream puffs, or layered cakes. Chilling it under plastic wrap keeps the surface perfectly set and skin-free, so it's ready to whisk back to silky, pipeable perfection whenever you need it. It's a genuinely great option for a vegan dessert repertoire, delivering all that luscious, old-fashioned pastry cream texture in a plant-based-friendly format. Keep a batch on hand for filling pastries, layering trifles, or spooning straight from the bowl.

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Ingredients

6 servings

2 cups whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup granulated sugar
¼ cup cornstarch
¼ tsp fine salt
2 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined with no lumps.
2
Gradually pour in the milk while whisking constantly, starting with just a few tablespoons to form a smooth slurry before adding the rest, until fully incorporated and lump-free.

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