Versatile Vanilla Pastry Cream

Vanilla pastry cream is one of my favorite dessert basics because it is simple, versatile, and able to turn so many plant-based desserts into something special. This quick, rich-tasting cream can be used as a filling, a sauce, a layered dessert component, and when it’s been frozen, you will have delicious ice cream to eat.

This recipe comes from my cookbook Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts. While the book is filled with chocolate desserts, this vanilla pastry cream is one of those essential recipes that belongs in every dessert kitchen. It is smooth, lightly sweet, and adaptable enough to pair beautifully with fruit, chocolate, cakes, tarts, and more.

Why I Love This Vanilla Pastry Cream

I love recipes that do more than one thing, and this vanilla pastry cream is a perfect example. It can be spooned into a tart shell, layered into parfaits and trifles, served with berries, or used as a thick, rich-tasting sauce for a wide variety of desserts.

It is also lovely on its own. Chill it until it is cold and spoonable, or freeze it and enjoy the way it tastes like ice cream. The versatility makes it especially helpful when you want one reliable recipe that can move in several different directions. The cream takes on flavor beyond vanilla. I love adding cardamom, for example. 

The cream is so easy to make, but using a high-speed blender, such as a Vitamix, makes the smoothest cream. Be sure to bring the cream to a boil to activate the agar. If you do not have a high-speed blender, soak the cashews until very soft and make the cream in batches, without the agar.

A Plant-Based Dessert Staple

Classic pastry cream is usually made with dairy and eggs, but this version is completely plant-based. It still gives you the smooth texture and rich flavor you want in a dessert cream, without relying on traditional ingredients.

I think of vanilla pastry cream as a foundation recipe. Once you have it made, dessert can be as simple as adding fruit, cake, chocolate sauce, cookie crumbs, or a spoon. It can also become part of something more elaborate, like a tart, pie, trifle, or layered parfait.

Ways to Use It

This cream is thick enough to use as a filling for pies and tarts, but soft enough to layer into individual desserts. Spoon it into pretty glasses with fruit and cake for an easy trifle, or alternate it with berries and crunchy toppings for a parfait.

It also works as a sauce. Serve it over brownies, chocolate cake, poached fruit, crisps, or any dessert that would benefit from something creamy and vanilla-scented. When frozen, it becomes a simple soft-serve style dessert with a flavor that reminds me of ice cream.

Texture Notes

The guar gum can be eliminated if you prefer. In this case, increase the agar to ½ teaspoon. This gives you another option, depending on what you have in your kitchen and the texture you want.

For a pourable cream, omit the guar and agar altogether. That version is wonderful when you want a creamy sauce to drizzle over desserts rather than a thicker filling.

A No-Waste Blender Tip

Before washing out the blender, add a little water or plant milk and run it on high. Save that sweet liquid for smoothies. It is a small step, but it captures every bit of flavor and keeps something delicious from going down the drain. And it makes cleaning the blender easier.

Vanilla Pastry Cream Variations

Once you have the basic cream, you can easily change the flavor. Here are some of my favorite ways to make it your own:

• Omit the guar and agar to make a pouring cream.
• Use coconut sugar to make a delicious, almost butterscotch cream.
• Use softened, pitted Medjool dates to make a refined sugar-free cream that tastes of caramel.
• Add finely grated zest of an organic lemon for a fresh addition.
• Add ¼ teaspoon or more of almond extract for an amaretto note.
• Swirl some ganache into the cream, just barely mixing in the chocolate for a beautiful contrast.
• Mix with thawed frozen blueberries, including the juice from the defrosted berries.

Keep This Recipe Close

This is the kind of recipe I return to again and again because it is practical, delicious,  easy to adapt, and simple to make.  It can be the start of a simple dessert or the creamy layer that makes a more elaborate one feel complete.

Use it for pies, tarts, parfaits, trifles, sauces, frozen desserts, or your own favorite combinations. Once you make it, you may find that you always want a batch ready in the refrigerator or freezer. The cream freezes beautifully in a tightly closed container. Allow it to soften in the refrigerator, stir, and use as desired.

For a smooth, versatile, dairy-free dessert staple, keep this vanilla pastry cream recipe close.

Versatile Vanilla Pastry Cream

Fran Costigan

Recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan

Print Recipe Pin Recipe

Course Dessert

Servings 1.5 Cups

Ingredients

 

• 5 ounces /143g raw cashews rinsed, soaked 4 hours to overnight or hot soak
• soaked weight/ 173g
• 1 cup canned full -fat canned coconut milk/ 240g mixed thoroughly (do not use light)
• 6 tablespoons /79g organic cane sugar
• 1 tablespoon neutral tasting neutral oil/ 15g such as sunflower
• 1/8 teaspoon fine sea salt
• 3/8 tsp agar powder
• 1/8 tsp guar gum see notes
• Seeds from one 2-inch vanilla bean or 1 tablespoon 1/2 ounce/15ml pure vanilla extract

Instructions

 

• Rinse and drain the cashews in a strainer. It is important that the cashews are drained well before starting recipe.
• Blend together the cashews, coconut milk, sugar, oil, guar gum and salt, in high-speed blender,starting on low. Increase the speed to high and blend for 2 minutes, or until the mixture is smooth, thick, and hot. You will see steam coming from top of blender.
• Next, add the agar powder. Blend, starting on low, and quickly increase the speed to high. Blend for 1-2 minutes, or until the mixture boils. It will actually sputter. If you hear the motor laboring at any point, or if the cream stops moving, use the tamper to move and push the cream until it starts moving again. Add the vanilla bean seeds and extract and pulse to combine.
• Immediately pour the cream into a container. It will be very thick, and easiest to remove from the blender while it's hot.
• Cool to room temperature, cover, and refrigerate for at least 4 hours. The pastry cream will continue to thicken as it chills. Stir before using.
• Refrigerate in a covered container for up to 3 days. Freeze for up to 2 months

Tried this recipe?Let us know how it was!

This post contains affiliate links. I may earn a small commission if you purchase through these links, at no extra cost to you.