Vegan Pastry Cream
1/4 cup flour
1/4 cup corn starch
1/2 cup beet or other vegan sugar
2 cup Vanilla Vitasoy or other soymilk
1 vanilla bean, scraped
pinch of Kosher salt
Whisk to combine flour, corn starch, and 1/2 cup soymilk in a small bowl.
In a saucepan whisk remaining ingredients. Stream starch slurry slowly into saucepan, whisking over medium heat. Cook over medium heat until mixture thickens to desired consistency, whisking constantly. This should take about 10 minutes.
Cover, placing plastic wrap directly on the surface of the cream, and cool. Pipe into Tart shells, pastry shells, etc.
If your cream is too thin, whisk over heat a bit longer. If it's too thick, whisk over heat after adding additional soymilk, a little at a time. If you find your cream tastes like flour, it needs to be cooked a bit longer.
Recipe from Allen, Tori.