Vegan Custard (Pastry Cream)

Step 1

Whisk the plant milk and cornstarch in a measuring cup or bowl until smooth.

Step 2

To a medium pot, add the coconut milk, sugar and milk/cornstarch mixture.

Step 3

Turn the heat to medium-high, and whisk until smooth. Bring to a simmer and continue whisking for about 5 minutes, until thickened.

Step 4

Remove from heat and stir in the vanilla and vegan butter, until the butter is melted and the mixture is smooth.

Step 5

Place in a bowl with a layer of plastic wrap touching the top of the custard, to avoid a film forming. Place it in the refrigerator for a few hours to cool (you can speed this up by sticking it in the freezer for 30 minutes).

Step 6

Once cool, if it is clumpy at all, use an immersion blender to smooth it out. You could also use a high powered blender, stand mixer with a whisk attachment or a. hand mixer to smooth it out. Use immediately anywhere you'd like, or serve with a spoon and enjoy!