Vegan Pastry Cream

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It’s really easy and simple to make. All you’ll need is some plantbased milk, vanilla, sugar, cornstarch, vegan butter, turmeric, nutritional yeast and salt

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Cook the mixture over medium heat until it thickens, stir in the butter, then pour the pastry cream into a bowl, cover and refrigerate until set.

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Once cooled and set, stir the pastry cream to loosen it and smooth it out.

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And voilà! Your crème pâtissière is ready to be used!

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It can be kept in the fridge for at least 3 days.

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You can use it to fill tarts.

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Or cookies.

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Or just eat it by the spoonful. I won’t judge.

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It’s smooth, creamy, pipable and not-too-sweet so it pairs well with so many things!

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