Here’s a vegan-friendly pastry cream recipe that’s made with almond milk instead of milk and eggs. This almond milk “custard” is so easy to make and all prepped on the stovetop. The addition of coconut oil and vanilla bean paste also adds a richness and sweetness that goes perfectly with fresh fruits, or when used as a sweetbread, mochi or steamed bun filling.
BONUS: this recipe is freezer friendly! Keep it frozen until you need it – defrost overnight and reheat in the microwave. You’ll have this custard ready in minutes.
Ingredients Used to Make Vegan Almond Milk Custard
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Sugar – I used raw cane sugar (granulated sugar) in this recipe. You can also use sugar-free sweetener alternatives such as monk fruit sweetener.
- All Purpose Flour – Cake flour is also ok, but bread flour will not work in this recipe.
- Cornstarch – another thickener used with the flour to provide a better mouthfeel and glossy sheen that flour can’t do alone.
- Coconut Oil – use refined coconut oil for the best flavor.
- Unsweetened Almond Milk – can also use cashew milk, coconut milk, macadamia milk or oat milk,
- Vanilla Bean Paste – vanilla bean paste adds a rich sweet flavor to the custard. You can also use 1 tsp of vanilla extract.
Step by Step Guide
How to Make Vegan Almond Milk Custard
STEP 1
Cut vanilla bean pod in half lengthwise and scrape vanilla bean paste using a spoon.
STEP 2
In a microwave safe bowl or measuring cup, microwave almond milk until hot (2.5 to 3 mins) and stir in the vanilla bean paste and the vanilla bean. Cover and let sit for at least 30 minutes for the vanilla bean flavor to infuse. ***If using vanilla extract, skip this step
STEP 3
In a heavy bottom saucepan or a deep skillet, heat 3 Tbsp of coconut oil over pan until fully melted.
STEP 4
Stir in all purpose flour until dissolved. Whisk the mixture until the milk and flours are evenly mixed
STEP 5
Cook the mixture until hot and bubbly.
STEP 6
Add the almond milk (use a fine mesh strainer to filter out the larger vanilla bean pieces)
***and vanilla extract now if not using vanilla beans
STEP 7
Cook, constantly stirring, over medium-high heat for 5 minutes. The mixture will be thicker, but still runny.
STEP 8
Pre-Mix the dry ingredients (sugar, cornstarch, salt) in a separate bowl. Add to the almond milk mixture all at once and whisk until evenly mixed.
**Pre-mixing the dry ingredients prevents the cornstarch from clumping when it’s added to the hot custard mixture. so don’t skip this step!
STEP 9
Continue to cook for 1-2 minutes, until the custard mixture forms ribbons when drizzled over the top.
STEP 10
Remove the pan from the heat and pour into a separate bowl.
STEP 11
Serve warm to be eaten as a dessert with fresh fruit
STEP 12
Or, cover the bowl with a lid or plastic wrap and refrigerate at least 3 hours, or until cold. The mixture will thicken much more once it cools. and can be used to fill sweet breads, mochi and more.
Recipe Variations
1. Nutella Custard
To flavor the vegan pastry cream, add 1/4 cup of chocolate hazelnut spread (either Nutella or Nutiva) while the custard is still hot.
2. Pistachio Custard
For a vegan pistachio butter pastry cream, add 1/4 cup of pistachio butter while the custard is still hot.
More Filling Recipes Like this Here
Almond Milk Custard (Vegan Vanilla Bean Pastry Cream)
Ingredients
- 2 cup unsweetened almond milk room temperature
- 1/2 vanilla bean or 1 tsp vanilla extract
- 3 Tbsp refined coconut oil
- 1/4 cup all purpose flour
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- pinch of salt
Instructions
- Cut vanilla bean pod in half lengthwise and scrape vanilla bean paste using a spoon.
- In a microwave safe bowl or measuring cup, microwave almond milk until hot (2.5 to 3 mins) and stir in the vanilla bean paste and the vanilla bean. Cover and let sit for at least 30 minutes for the vanilla bean flavor to infuse. ***If using vanilla extract, skip this step
- In a heavy bottom saucepan or a deep skillet, heat 3 Tbsp of coconut oil over pan until fully melted.
- Stir in all purpose flour until dissolved. Cook for 1 min until hot
- Add the almond milk (use a fine mesh strainer to filter out the larger vanilla bean pieces) ***and vanilla extract now if not using vanilla beans
- Cook, constantly stirring, over medium-high heat for 5 minutes. The mixture will be thicker, but still runny.
- Mix the dry ingredients (sugar, cornstarch, salt) in a separate bowl. Add to the almond milk mixture all at once and whisk until evenly mixed.**Pre-mixing the dry ingredients prevents the cornstarch from clumping when it's added to the hot custard mixture. so don't skip this step!
- Continue to cook for 1-2 minutes, until the custard mixture forms ribbons when drizzled over the top.
- Remove the pan from the heat and pour into a separate bowl.
- Serve warm to be eaten as a dessert with fresh fruit
- Or, cover the bowl with a lid or plastic wrap and refrigerate at least 3 hours, or until cold. The mixture will thicken much more once it cools. and can be used to fill sweet breads, mochi and more.
- (OPTIONAL) To flavor the vegan pastry cream, add one of the following while the custard is still hot: 1/4 cup nutella, 1/4 cup pistachio butter, or 1/4 cup white chocolate chips.
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