This vegan vanilla cream delights with its delicate aroma, creamy texture, and easy preparation. It’s perfect as a dessert, for cakes and pies, or as a sweet accompaniment to fresh fruit.
Vegan vanilla cream is a true classic for anyone who enjoys plant-based desserts or wants to try out new recipes. With just a few ingredients, you can create a wonderfully creamy treat that appeals to young and old alike. What’s especially convenient is that the cream can be made ahead of time and stored in the refrigerator. Whether as a delicate dessert after a family meal, as a filling for pastries, or as an accompaniment to seasonal berries—this vanilla cream stands out for its versatility. Thanks toplant-based milk and real vanilla, it offers a harmonious flavor that’s pleasantly light yet wonderfully creamy.
Ingredients for 4 servings
1 vanilla bean
500 milliliters oat milk or almond milk
40 grams cornstarch
50 grams sugar
1 pinch of salt
100 milliliters plant-based cream
Preparation
Cut the vanilla bean lengthwise and scrape out the seeds.
Add the plant-based milk, vanilla seeds, vanilla bean, sugar, and salt to a saucepan and heat slowly.
Mix the cornstarch with a few tablespoons of cold plant-based milk until smooth.
Once the liquid is warm, remove the vanilla bean and add the cornstarch mixture, stirring constantly.
Let the cream simmer over medium heat for a few minutes until it thickens significantly.
Remove the saucepan from the heat and let the cream cool completely, stirring occasionally to prevent a skin from forming.
Whip the plant-based cream until stiff and gently fold it into the cooled cream.
Divide the vanilla cream among small bowls and refrigerate until ready to serve.
Tip
Serve the vanilla cream with fresh strawberries, raspberries, or fruit compote. It also makes an excellent filling for tarts, cakes, or puff pastries.
Mmm, so delicious!
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