Vegan Pastry Cream

 
1/2 cup unbleached flour
2 cups soy milk, rice milk, or other non-dairy milk of choice, divided
1/3 cup unbleached cane sugar
pinch of salt
1/4 cup lemon juice
2 t. grated lemon zest
1/2 t. vanilla
 

In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside. In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened. Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute. Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top. Place the pastry cream in the refrigerator for several hours to cool completely. Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett