Vegan Lemon Pastry Cream

You don't need cream or any dairy or eggs at all to make a nice, smooth, tasty pastry cream.

Vegan Lemon Pastry Cream
1⁄4 cup all-purpose (plain) flour
1 cup non-dairy milk
3 Tablespoons granulated (white) sugar
1 pinch salt
juice of 2 large lemons
1⁄4 teaspoon vanilla extract

In a small saucepan, whisk together the flour with 1/4 cup of the milk. Whisk in the remaining milk, sugar, and salt. Cook the mixture over medium heat, whisking constantly, for 5-6 minutes or until very thick. Add juice and vanilla, then cook again until mixture becomes thickened again. Pour into a bowl and place a piece of plastic wrap directly on the surface to avoid a skin from forming. Cool and chill.