Vegan pastry cream

4 servings
20 min
45 min
Very Easy


Number of serving: 4
1/2 C coconut milk

1.5 tablespoons agar agar flakes

4 teaspoons cornstarch + 1 tablespoons hemp milk

1 stick 4 oz Earth Balance vegan butter, softened about 10 min at room temperature

1/3 C + 1 tablespoons granulated sugar

pinch of salt

1 teaspoons vanilla extract

1 tablespoons hemp milk


  • Step 1 - Vegan Pastry Cream
    Add agar flakes to coconut milk, set aside for 10 minutes.
  • Step 2 - Vegan Pastry Cream
    Pour 1/3 C of the coconut milk/agar mix into a small saucepan. Bring to a boil, reduce heat and continue to cook until agar begins to dissolve, about 10 minutes.
  • Step 3 - Vegan Pastry Cream
    Whisk cornstarch + 1 TBSP hemp milk into the remaining coconut milk/agar, add to the saucepan, stirring constantly. After about 1 minute, the mixture will thicken intensely . Remove from heat and set aside.
  • Step 4 - Vegan Pastry Cream
    Cut butter into small cubes and place in a blender or food processor. Add sugar, salt, and cooked cornstarch/agar goop. Blend until creamy. Add 1 TBSP hemp milk and vanilla, scrape down sides, and blend again. Transfer to a covered container and chill to firm up – at least 45 minutes.
  • Step 5 - Vegan Pastry Cream
    Fill piping bag and fill cupcakes, donuts, etc. I used a chopstick to poke a hole and shimmy out some space inside the cupcake. But beware the overfill.


Vegan Pastry Cream, photo 1
Vegan Pastry Cream, photo 2
Vegan Pastry Cream, photo 3


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