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Followed instructions exactly and it came out lovely. Very thick and smooth. I was leery when I realised how lemony this was, making it to go with Vegan Pumpkin Tart With Pecan Crust. But it was an awesome match! This would be great with just about anything (my mom's dreaming of blueberry muffins already). Thanks, Seebee and Chef Bennet!

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White Rose Child September 16, 2007

Very good, very tasty, very easy to make, i bake my pastry cream on the microwave, like i do for regular french pastry cream. We tasted it tonight, for desert, with some cookies, and it was very good. Thank you and Beverly lynn Bennett ! I used almond milk.

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Elodie September 04, 2006

Seebee, if you're going to post someone else's recipe, please give them credit and tell where it comes from. This vegan pastry cream recipe belongs to The Vegan Chef, Beverly Lynn Bennett. Thanks.

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kokeshi doll April 22, 2005

What a nice alternative to dairy pastry cream! I used this as a filling for napoleons and thought it was great. Things I did differently were: I combined the flour, sugar & salt in the pan and then whisked in the soymilk, rather than separately mixing the flour & some milk. I didn't add the lemon juice or vanilla until after I removed it from the heat. I used about 1 1/2 tsp. vanilla and then added about 3 T. margarine (Smart Balance) just to increase its creaminess. While it was hot I thought it looked a little glue-y but when it cooled the texture was perfect, and the taste was light and fresh without an overabundance of lemon flavor. Very nice! This is a keeper.

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Linorama January 25, 2004
Vegan Pastry Cream