Almond Pastry Cream with Honey

Egg and Dairy Free Pastry Cream

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This quick recipe for pastry cream is made with almond milk, honey and potato starch and it's a great dairy and egg free alternative to creme patisserie.

Eggless Almond Milk Pastry Cream




Time 15m



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.

You can find more allergen-friendly recipes through our easy Smart Search tool.

This simple and quick recipe is prepared with:

  • unsweetened almond milk

  • honey

  • potato starch

  • 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.


  • Almond Milk
    330 mL
  • Honey
    30 g
  • Vanilla Extract
    0.5 tsp
  • Potato Starch
    50 g
Allergens are marked in bold

Recipe Instructions

step 1

To prepare this eggless cream, combine the almond milk, honey, and vanilla extract in a pot.

Add the sifted potato starch and stir well with the help of a whisk to avoid lumps.

step 2

Transfer the pot to the cooking hob and turn on to medium heat.

Keep whisking while the milk warms up to avoid lumps, or that sticks to the bottom of the pot and burns.

As soon as you notice that the cream thickens, remove it immediately from the heat, then stir vigorously for at least 30 seconds until the cream thickens up.

With the amount of starch we use, you will get a very firm cream, which is ideal as a filling for cake as it will keep its shape. You can decrease the amount of starch just a little bit if you want a looser cream, but keep this well in mind: the lower amount of fats in this recipe makes it hard for the cream the emulsify, hence why we use more starch.

step 3

Transfer the hot and glossy almond cream into a clean bowl and cover with cling film.

Make sure that the film adheres to the surface of the cream.

Place in the fridge and allow cooling for at least 1 hour.

Your dairy-free almond cream is ready for your next sweet creations!


As there are no eggs in this recipe, the pastry cream is white, but you can add a pinch of turmeric to get the bright yellow colour of the classic custard.

You can optionally add a tablespoon of coconut oil to the cream for a richer result.