Gluten free Vegan Pastry Cream

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, you only need to be a bit  careful while cooking it!

It is very versatile, it can be used in so many desserts, making allergy friendly life much sweeter and tastier.

Keep scrolling for a few tips!

What’s the best plant based milk for the vegan pastry cream?

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

Can I use white rice flour for this recipe?

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.

What do I do if some clumps form in the pastry cream?

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.

Can I avoid using the turmeric?

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 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