Can almond milk be used in lieu of whole milk?

Almond milk is much leaner and has practically no protein, so it might alter the structure of the custard. If coconut milk (canned) or soy milk are an option, I would use one of those instead. Or, I would blend a combination of almond butter and warm water to sub for the whole milk.

Hi! I haven’t tried that swap myself with this recipe, but I have seen non-dairy pastry cream recipes online, so it could work! If you give it a try, please let me know how it goes.