Vegan Pastéis de Nata
A few weeks ago, we posted a small preview of our vegan pastéis de nata on Instagram. And guess what, our mailbox exploded. Wow, we didn't expect that! So we are super happy that we can finally show you the full recipe today.
When I started my research, I quickly realized that making pastéis de nata isn't that complicated than I thought. Ok, we didn't make a homemade puff pastry and bought one from the supermarket, but also the pudding creme is really easy to prepare. However, if you are looking for an adventure, homemade puff pastry could be your next project! The filling is traditionally made with egg, which (of course) we don't use. Instead, we prepared a custard made of oat drink, cornstarch, sugar, and a vanilla pod. It worked very well (even without an egg), and we only received love from our family and friends who tried our vegan pastéis de nata. So make sure to try our recipe, they are great for taking away and sharing with friends.
We are very happy that Voelkel supported us with this recipe. For our vegan pastéis de nata, we used the vegan and gluten-free oat drink, which consists of just three ingredients: organic whole grain oats, sunflower oil and a pinch of sea salt. In addition, no preservatives, flavor enhancers or sweeteners (such as sugar) are used. But the best thing is: the oat drink is filled in 0.75 l reusable glass bottles that you can bring back to the supermarket. Voelkel is one of the first ones that doesn't fill plant-based milk in cartons and therefore makes it possible to drink plant-based milk without causing any packaging waste. You can find the oat drink in organic supermarkets, at Veganz, or online.
Vegan Pastéis de Nata
- 500 ml oat milk (e.g., from Voelkel)
- 40 g cornstarch
- 40 g sugar
- 1 vanilla pod
- 1 pinch of turmeric
- 1 puff pastry
- 1-2 tbsp ground cinnamon
- 1-2 tbsp vegan butter (for greasing)
- 1-2 tbsp powdered sugar (for decorating)
- Halve the vanilla pod and scrape out the pulp with the back of your knife.
- Put the oat milk, sugar, turmeric, vanilla pulp, and the vanilla pod in a saucepan and bring to a boil. Stir constantly.
- In a small bowl, stir the starch with a little oat milk (from the saucepan) until creamy.
- After the oat milk has boiled briefly, remove the saucepan from the heat, remove the vanilla pod from the saucepan and stir in the starch mix.
- Reheat the oat milk and let it simmer for about 1 minute. Stir constantly. Then remove the pot from the stove and let it cool down for at least one hour.
- Preheat the oven to 200°C (circulating air). Grease a muffin tin with vegan butter.
- Unwrap the dough, roll up tightly and cut into 12 even pieces using a knife. Place a piece of dough in each muffin cup. Push dough against the bottom and up the sides of the cups until the muffin cups are completely covered with the dough.
- Add a pinch of cinnamon in each cup.
- Now spread the vanilla pudding in the 12 molds and bake the Natas in the oven at 200°C/392°F for 20 minutes.
- After 20 minutes, switch to top heat (grill) and continue baking at 220°C/428°F (takes about 5-10 minutes to get them browned).
- Take the vegan pastéis de nata out of the oven and cool tarts briefly. Serve still warm with a little powdered sugar on top.