This recipe did work out in the end for me, but there are a couple of things I would do differently to make things easier. The Guar gum clumps up as soon as it's added to the melted dairy-free butter, which I think must reduce it's effectiveness once added to the rest of the ingredients. I would mix this in with the dry ingredients before starting if making this again. I also ended up adding additional cornstarch as the original recipe makes a very liquidy cream (more of a pouring cream). The recipe does say to use gelatin to do this, but I felt cornstarch would give more of a custardy texture and less of a jelly-like one. I had to sieve this once finished to get those lumps of guar gum out, but after that it was quite a nice pastry cream.
