Pastry creme or creme patisserie is perfect for filling pastries, tarts, and cakes. As the classic recipe uses eggs and milk, today we want to propose a dairy free and eggless version.
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This simple and quick recipe is prepared with:
unsweetened almond milk
hint of vanilla
To make almond cream from just almond milk, you need to add sifted potato starch to the milk and heat it. Then, the starch will thicken as it cooks making the milk dense and glossy until it reaches a cream-like consistency. That’s it!
Instead of using confectioner sugar, you can make this cream naturally sweet with honey or, for vegans, with maple syrup.
Compared to the classic recipe, this one is lower in fat because almond contains fewer saturated fats than dairy while providing precious nutrients like vitamin E.
If you love coconut, you can also try this vegan coconut cream recipe to use as cake and tart filling.
Note: The default ingredients yield 400g of almond cream which is enough to fill one 20cm (8 inches) cake or tart.