Vegan pastry cream

Name: Vegan pastry cream
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: En
Ingredients: 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

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Dessert

4 servings

Very Easy

1 h 5 m

Ingredients

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

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Preparation

Preparation20 min

Cook time45 min

Add agar flakes to coconut milk, set aside for 10 minutes.
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.

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.
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.

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.