These Vegan Cream Puffs are light, golden pastries filled with smooth, creamy vanilla filling and finished with a delicate dusting of powdered sugar. They’re a beautiful dairy-free and egg-free dessert for parties, holidays, afternoon tea, or whenever you’re craving a bakery-style treat.
Traditional cream puffs use eggs in the pastry, but this vegan version uses a carefully prepared dough made with plant-based milk, vegan butter, and flour. The shells won’t be exactly like traditional egg-based choux pastry, but they can still bake up crisp on the outside with a soft, airy center.
Recipe Details
Prep time
30 minutes
Bake time
30–40 minutes
Yield
12–14 cream puffs
Total time
About 1 hour 30 minutes, plus cooling
Ingredients
Cream Puffs | Florida Crystals
For the vegan pastry shells
- 1 cup (240 ml) unsweetened soy milk or oat milk
- ½ cup (113 g) vegan butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
For the vegan vanilla cream filling
- 1½ cups (360 ml) unsweetened soy milk or oat milk
- ¼ cup (50 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon vegan butter
- 2 teaspoons vanilla extract
- Pinch of salt
- ½ cup (120 ml) dairy-free whipping cream, chilled
For decorating
- Powdered sugar, for dusting
- Melted vegan chocolate, optional
Helpful note: Soy milk usually provides a richer texture, while oat milk gives a mild flavor. For the filling, use a dairy-free whipping cream designed to whip; ordinary plant milk won’t whip into the same fluffy texture.
Step-by-Step Instructions
Step 1: Make the vegan vanilla cream
Crema pasticcera vegana e senza glutine | Marianna Pascarella
In a small bowl, whisk together the sugar, cornstarch, salt, and about ¼ cup of the plant milk until smooth.
Pour the remaining plant milk into a saucepan and heat over medium heat until steaming but not boiling. Slowly whisk in the cornstarch mixture.
Cook for 3–5 minutes, whisking constantly, until the mixture thickens into a smooth custard. Remove from the heat and stir in the vegan butter and vanilla extract.
Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold.
Step 2: Prepare the pastry dough
Vegane Windbeutel – das beste Rezept | Einfach Backen
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine the plant milk, vegan butter, sugar, and salt. Bring to a gentle boil, stirring until the butter has melted.
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the pan.
Return the pan to low heat for about 1–2 minutes, stirring constantly to dry the dough slightly. Transfer it to a mixing bowl and let it cool for 5–10 minutes.
Step 3: Add the remaining ingredients
Vegan Chocolate Chip Cookies – Light Orange Bean
Stir the baking powder into the cooled dough. Add the applesauce and vanilla extract, mixing until evenly incorporated.
The dough should be thick and soft enough to pipe or scoop. If it seems unusually loose, let it stand for a few minutes before shaping.
Note: This egg-free dough produces a different texture from classic choux pastry, so the shells may be less hollow and less dramatically puffed.
Step 4: Shape the cream puffs
Vegane Windbeutel mit leckerer Sahnefüllung von SevenCooks
Transfer the dough to a piping bag fitted with a large round tip. Pipe 12–14 small mounds onto the prepared baking sheet, leaving about 2 inches between them.
If you don’t have a piping bag, use two spoons to form small, rounded mounds. Smooth any sharp peaks with a lightly dampened finger.
Step 5: Bake until golden
Brandteig-Grundrezept – perfekt für Windbeutel & Eclairs | Einfach Backen
Bake at 400°F (200°C) for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15–25 minutes, until the shells are firm and golden.
Turn off the oven and leave the shells inside for 5 minutes with the door slightly ajar. Transfer them to a wire rack and let them cool completely before filling.
Step 6: Whip the dairy-free cream
Once the vanilla custard is cold, whisk it until smooth.
In a separate chilled bowl, whip the dairy-free whipping cream according to the package directions until fluffy. Gently fold the whipped cream into the custard until combined.
This creates a light, creamy vanilla filling. If your dairy-free cream is already sweetened, taste before adding any extra sugar.
Step 7: Fill the vegan cream puffs
CREAM PUFFS — the honest spoon
Use a small knife to make a hole in the bottom of each cooled pastry shell. Place the filling in a piping bag and gently pipe it into each puff.
Alternatively, carefully slice the tops off and spoon or pipe the filling inside. Replace the tops for a classic cream puff appearance.
Step 8: Decorate and serve
Posne princes krofne: Kremaste i jednostavne
Arrange the filled cream puffs on a serving plate. Dust with powdered sugar just before serving, or drizzle with melted vegan chocolate for an extra-special finish.
For the best texture, serve soon after filling.
Tips for Perfect Vegan Cream Puffs
- Measure the flour accurately: Too much flour can make the shells dense.
- Let the dough cool slightly: Adding the applesauce to piping-hot dough can affect its texture.
- Don’t open the oven early: Sudden temperature changes can interfere with rising.
- Bake until well set: Pale, underbaked shells may become soft as they cool.
- Cool completely before filling: Warm shells can melt the cream and make the pastry soggy.
- Fill shortly before serving: This helps preserve the crispness of the shells.
Delicious Variations
Profiteroles con crema al caffè
Chocolate Vegan Cream Puffs
Add 2 tablespoons cocoa powder and a little extra sugar to the chilled custard, adjusting to taste.
All Roads Vegan – All Roads Coffee & Baked Goods
Strawberry Cream Puffs
Fold finely chopped fresh strawberries into the filling just before piping.
Plant-based Cream Puffs| Becel
Chocolate-Drizzled Puffs
Finish the filled pastries with melted dairy-free dark chocolate and allow it to set briefly.
Storage Instructions
- Unfilled shells: Store in an airtight container at room temperature for up to 1–2 days. Re-crisp in a 300°F (150°C) oven for about 5–8 minutes, then cool before filling.
- Cream filling: Refrigerate in a sealed container and use within 3 days.
- Filled cream puffs: Refrigerate promptly and enjoy within 1–2 days. The pastry will soften over time.
- Freezing: Freeze unfilled, completely cooled shells in a freezer-safe container for up to 2 months for best quality. Thaw and re-crisp before filling.
Keep filled cream puffs refrigerated at 40°F (4°C) or below.
Frequently Asked Questions
Are these vegan cream puffs completely egg-free and dairy-free?
Yes, when you use plant-based milk, vegan butter, dairy-free whipping cream, and vegan-friendly powdered sugar and chocolate. Check package labels to confirm the ingredients.
Will these taste exactly like traditional cream puffs?
The vanilla filling is rich and creamy, but the egg-free shells have a different texture from traditional choux pastry. They may be less hollow and less airy.
Can I make the filling ahead of time?
Yes. Prepare the custard a day ahead and refrigerate it with plastic wrap touching the surface. Fold in the whipped dairy-free cream when you’re ready to assemble.
Why didn’t my pastry shells puff up?
Egg-free pastry dough can be less reliable than traditional choux. Check that the dough wasn’t too wet, the oven was fully preheated, and the shells baked long enough to become firm. The texture also depends on the flour and plant milk used.
Can I make these without a piping bag?
Absolutely. Use two spoons to shape the dough and a small spoon to fill the cooled shells.
Printable Recipe Card
Vegan Cream Puffs
Vegane Sahne-Windbeutel Rezept | Küchengötter
Golden egg-free pastry shells filled with creamy dairy-free vanilla filling.
PREP
30 min
BAKE
30–40 min
YIELD
12–14
Ingredients
Pastry shells
- 1 cup unsweetened plant milk
- ½ cup vegan butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
Vanilla filling
- 1½ cups unsweetened plant milk
- ¼ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon vegan butter
- 2 teaspoons vanilla extract
- Pinch of salt
- ½ cup chilled dairy-free whipping cream
To decorate: Powdered sugar or melted vegan chocolate.
Instructions
- Whisk the sugar and cornstarch with a little plant milk. Heat the remaining milk, whisk in the mixture, and cook until thick. Add vegan butter and vanilla, cover the surface, and chill completely.
- Heat oven to 400°F (200°C). Bring plant milk, vegan butter, sugar, and salt to a gentle boil. Remove from heat and stir in the flour.
- Return the dough to low heat for 1–2 minutes, stirring. Cool for 5–10 minutes, then mix in baking powder, applesauce, and vanilla.
- Pipe or spoon 12–14 mounds onto a parchment-lined baking sheet.
- Bake for 15 minutes at 400°F (200°C), then 15–25 minutes at 350°F (175°C), until golden and firm. Cool completely.
- Whip the dairy-free cream and fold it into the chilled custard. Pipe into the cooled shells.
- Dust with powdered sugar or drizzle with vegan chocolate. Serve soon after filling.
