Vegan Pastry Cream
Author: Carolina Molea
Servings: 1 qt


  • 1000g Soy Milk
  • 2ea PROVA Gourmet Tahitian Vanilla Beans
  • 5g PROVA Gourmet Vanilla Paste
  • 75g Modified Corn Starch
  • 25g Agar Agar
  • 160g Vegan Sugar
  • 1.5g Salt
  • 100g Vegan Butter
  • 45g Grape Seed Oil
  • 12g Citrus Fiber Emulsifier
  • 5 drops Yellow Food Coloring
  • As Needed Almond or Soy Milk


  • 1. In a medium pot, warm up soy milk with vanilla beans and vanilla paste. Stir gently and let it infuse
  • 2. In a separate bowl, combine corn starch, agar agar, vegan sugar, and salt. Mix well.
  • 3. Once milk reached 45°C, temper half the infused milk into the corn starch mixture, mix until fully hydrated.
  • 4. Add to pot with remaining infused milk and bring to a boil. Cook for a few minutes, stirring constantly, until it thickens.
  • 5. Allow mixture to cool down to 50°C. Emulsify using a hand blender, adding vegan butter, grape seed oil, citrus fiber emulsifier, and yellow food coloring.
  • 6. Cover with plastic film directly on surface to avoid skim formation. Refrigerate overnight.
  • 7. The next day, once set, hand blend cream again. Add additional almond or soy milk if needed to adjust the consistency.