Vegan Pastry Cream – a delicious recipe with flour, soymilk, sugar, salt, lemon juice, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside.
2
In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine Add the flour mixture to the liquid ingredients and whisk well to combine.
3
Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute Remove the saucepan from the heat and transfer the mixture to a glass bowl.
4
Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top Place the pastry cream in the refrigerator for several hours to cool completely.
201
kcal
Calories
4
g
Fat
36
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup flour, 2 cups soymilk (or other non-dairy milk of choice), 1/3 cup sugar, 1 pinch salt, and more.
Yes, Vegan Pastry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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