I’ve actually made this gluten free vegan pastry cream many times before and I don’t really know why it took me so long to share it. Sorry!
This eggless pastry cream is very easy to make and so versatile, it's the perfect filling for many desserts, like fruit tarts and bignets. Try it in this gluten free pastry cream pie!
This vegan creme patissiere (French term for pastry cream) is:
- without xanthan gum
- it contains no butter, no milk, no egg, no cornstarch
- easy, quick and thick
- small batch, enough to fill a regular pie or tart
Ingredients
- Gluten free, plant based milk, soy would be the best option as it contains proteins, but I've made it with rice milk and it works just as great
- Vegan butter, or margarine
- Gluten free starch, I've used both potato and tapioca starch, they work great. Whatever starch you choose, make sure it is certified gluten free
- Brown sugar, white sugar or other sweeteners are ok too
- Vanilla bean, or vanilla extract
- Lemon zest, when cutting it, leave the white part out as it has a bitter taste
- Turmeric powder, this one is optional, it only adds color if you want a yellow vegan pastry cream, but you can leave it out if you want to
See the recipe card below for all the quantities
Steps to make vegan pastry cream
- add the margarine to a saucepan on low heat and let it melt, add the starch and whisk quickly
- add a small part of the plant based milk and keep whisking the mix
- pour the remaining milk, keep whisking vigorously to avoid clumps
- add the sugar (start with 2 spoons, taste it before adding more)
- add the lemon zest, vanilla and turmeric (this one is optional)
- keep whisking, it will take a good 10 minutes before the cream thickens
- once you have a thick and smooth pastry cream, remove from stove and cover with cling film (also directly on the cream) to avoid the surface to dry
Questions and Tips
I’ve made it with rice milk and soy milk and they both work well in the recipe.
Soy milk is a bit better, as its proteins help thicken the cream
I wouldn’d advice it, white rice flour gives the cream a slightly transparent, unappetizing look and texture.
Gluten free starch makes the pastry cream smoother and more uniform.
For a smooth vegan pastry cream you can “sift” it.
Pour the cream in a sifter (better if it’s a fine mesh one) and press the cream through it with a spatula.
Absolutely! In this recipe turmeric is only used to add the yellow color typical of traditional pastry cream.
If you decide to add it, start with a very small pinch, stir and taste. If you add too much it changes the cream's taste.
I hope you will enjoy this eggless and dairy free cream!
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Recipe
Gluten free Vegan Pastry Cream
Equipment
- 1 non stick saucepan
- 1 whisk or spoon
- 1 kitchen scale
- cling film to cover the cream
Ingredients
- 50 gr margarine/vegan butter
- 50 gr gluten free potato starch (or other gf starches)
- 2-3 tablespoon brown sugar
- seeds of 1 vanilla pod (or 1 tablespoon of vanilla extract)
- zest of half a lemon (3-4 large strips, not grated)
- pinch of turmeric powder (optional, only for coloring)
- 500 gr plant base, gluten free milk
Instructions
- place a small non sticking saucepan over low heat, add the margarine/vegan butter and let it melt, then add the gluten free starch and quickly stir everything together with a whisk or spoon, in order to avoid clumps
- add a small part of the plant based milk and keep whisking the mix
- add the remaining milk, keep whisking vigorously to avoid clumps
- add the sugar (start with 2 spoons, taste it before adding a third spoon)
- add the lemon zest, vanilla and turmeric (this one is optional)
- keep whisking, it will take a good 10 minutes before the cream thickens
- once you have a thick and smooth pastry cream, remove from stove and cover with cling film (also directly on the cream) to avoid the surface to dry
- let it cool down before using it in other desserts
Kimberly says
I usually add less sugar as I prefer it not too sweet, but I've already made this pastry cream a couple of times, one without the lemon zest, and I have to say everyone at home really enjoyed it 🙂
Sweet Sensitive Free says
Thank you Kimberly, I'm so glad you like this recipe! Sweetness is very personal indeed, I too always add sugar a bit at a time 🙂