Ingredients
Units
Scale
- 2 cups Non-dairy Milk (I use almond milk)
- 1/3 cup Cane Sugar
- 4 tbsp Unsalted Vegan Butter
- 3 tbsp Corn Starch
- 1 tbsp Vanilla Extract
- 1/4 tsp Salt
- 1 tsp Nutritional Yeast
- 1/8 tsp Turmeric (for color)
Instructions
- Add the non-dairy milk to a medium-sized saucepan and allow it to come to room temperature for about 30 minutes.
- Whisk into milk the cornstarch 1 tablespoon at a time until all of the cornstarch is dissolved. A few lumps are okay.
- Add the sugar, vanilla, and salt.
- Whisking frequently, bring to simmer over medium-low heat. Once simmering, reduce the heat to low.
- Simmer until the cream starts to thicken, about 10-15 minutes.
- Whisk in the nutritional yeast and turmeric until fully combined.
- Remove from heat and whisk in the vegan butter until melted and combined.
- Carefully transfer the pastry cream to a heat-safe bowl and lay plastic wrap or parchment paper directly on top of the cream, being sure that there are no air bubbles.
- Place the covered pastry cream in the refrigerator and allow to chill and set for at least 2 hours.
- If the pastry cream is stiff and gelatinous when ready to use, simply stir until smooth, or using a hand or stand mixer, whip the cream until it is smooth again.
- Prep Time: 2 hours 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
Nutrition
- Serving Size:
- Calories: 108
- Sugar: 8.2 g
- Sodium: 120.7 mg
- Fat: 6.5 g
- Saturated Fat: 3.6 g
- Carbohydrates: 11.4 g
- Protein: 0.5 g
- Cholesterol: 15.3 mg