Prep time: 10 min
Total time: 20-30 min
Makes 4 cups
• 3 Cups (680 ml)
Unsweetened Almond milk (can be replaced with any other vegan milk if required)
• 1/3 Cup (70 grams) sugar
• 1/4 tsp salt
• 1 pinch turmeric
• 3/4 cup (90 grams)
• 1 tbsp All-purpose flour
• 2 tsp vanilla extract
• 3 tbsp orange zest
• 1/4 cup (60 grams) vegan butter
Note: 1 cup non-dairy whipping cream. This usually comes pre-sweetened so do not add more sugar!
Whisk together almond milk, sugar, salt, turmeric, and all-purpose flour in a heavy-bottomed pan. Place on medium heat and cook, stirring continuously. Cook until the mixture thickens, and bubbles die down.
Pass through a sieve and whisk in vanilla, orange zest, and vegan butter. Cover the bowl with plastic wrap, touching the pastry cream. Set in the refrigerator to chill thoroughly
To make the diplomat cream: whisk the chilled pastry cream and set aside. Whip non-dairy whipped cream to soft-medium peaks. Fold the whipped cream into pastry cream in small batches until there are no streaks left.
Keep chilled and use when assembling a cake. Enjoy!