Description: "This deliciously "buttery" almond coffee cake is inspired by the classic almond croissant- with rich frangipane and "cream cheese" filling rippled throughout and a crunchy nutty almond vanilla streusel on top! Oh, and you'll never believe it's vegan and dairy free!
Introducing the best vegan pound cake! It is so rich and tender that you will never believe this pound cake is entirely eggless and plant-based. Complemented by a hint of vanilla, this classic dessert has a dense yet delicate crumb that will leave you asking for an extra slice!
Crispy homemade cannoli shells are filled with a cool, creamy, sweet vegan ricotta and chocolate chips for a delicious vegan treat.
Easy crispy fried egg-free potato pancakes.
Juicy Russian vegan dumplings with seitan filling.
This ultra silky pistachio cheesecake is made in just a food processor with the simplest dairy free ingredients- and no eggs nor pudding mixes! Baked in a graham cracker pistachio crust and topped with pistachio cream cheese frosting!
A deliciously creamy custard-based tart designed to elevate the vibrant flavours and juices of cherries! Best made during cherry season!
Looking for a delicious vegan side dish or snack? Try this crispy enoki mushroom recipe with amba mayo, a tangy and spicy Middle Eastern condiment made from pickled mangoes. Fried until golden brown and paired with bold seasonings, this dish is easy to make and perfect for exploring the flavors of East Asian and Middle Eastern cuisines.
This vegan Biscoff speculoos tiramisu comes together in just a few easy steps. The recipe uses just 5 main ingredients and requires no baking or cooking. The perfect easy vegan dessert for any special occasion.
Description: "This deliciously "buttery" almond coffee cake is inspired by the classic almond croissant- with rich frangipane and "cream cheese" filling rippled throughout and a crunchy nutty almond vanilla streusel on top! Oh, and you'll never believe it's vegan and dairy free!
A version of Gordon Ramsay's vegan rice paper and tofu bacon, with adjusted ingredient ratios for the marinade and clearer instructions. Adapted from the original recipe available here: https://www.gordonramsay.com/gr/recipes/veganblt/
The BEST Vegan Crème Brûlée Doughnuts - Baked doughnuts with a homemade pastry cream and caramel topping. Easy to make, no-egg, no-dairy, vegan!
Sweet and nutty halva that is naturally sweetened! This one comes with 4 variations! Vegan + GF.
A zesty, moist, gluten-free cake that is also vegan! Lemon fans will love this treat.
Soft and fluffy Vegan Lemon Sweet Rolls are filled with a homemade lemon curd, topped with lemon icing. They're zesty, sweet and delicious.
Himmlisch fluffiger Hefeteig und unheimlich luftige Quakrfüllung mit aromatischer Zitrone machen diese süßen Brötchen einzigartig lecker. Sie schmecken so weich und leicht, dass sie nach jedem Bissen praktisch im Mund zergehen. Außerdem kannst du die Quarktaschen mit Zitrone nach dem Rezept ohne großen Aufwand aus ein paar gewöhnlichen Zutaten selber backen. Ungarische Watruschki passen perfekt zum Nachtisch oder Frühstück.
Delicious vegan pistachio tiramisu with homemade ladyfingers, and creamy mascarpone. A fun dairy-free and eggless twist on a classic Italian dessert.
This vegan mascarpone cheese recipe can be used as a dairy-free substitute in a variety of sweet or savory dishes, such as vegan tiramisu, cheesecakes, or pasta sauces, and as an alternative to traditional mascarpone. It can also be spread on toast or used as a topping for fruit or other desserts. Enjoy!
These vegan chocolate croissants are a delight for the senses! Crispy, buttery, and generously filled with delicious dark chocolate, this recipe yields 8 decadent treats. This recipe is spread across 2 days, but worry not! You'll only need to actively work for 1 hour throughout the entire process. With only 7 easy-to-find ingredients, these croissants are a breeze to make.
Fluffy and moist bakery-style pistachio muffins with pistachio crumble topping and vanilla glaze. Made without eggs or dairy, these vegan muffins are quick and easy to make with just 20 minutes of active prep time.
These vegan chocolate croissants are a delight for the senses! Crispy, buttery, and generously filled with delicious dark chocolate, this recipe yields 8 decadent treats. This recipe is spread across 2 days, but worry not! You'll only need to actively work for 1 hour throughout the entire process. With only 7 easy-to-find ingredients, these croissants are a breeze to make.
With a sweet vanilla bean custard, these doughy delights are Parisian-pastry perfection.
Fresh, light, and fluffy vegan donuts filled with pistachio pastry cream, glazed with vegan condensed milk, and coated in sweet pistachio sugar. These easy donuts can be fried or baked, depending on your preference.
Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.
This 8-minute vegan almond ricotta is so easy to make and super versatile! Using just 5 simple and budget-friendly ingredients, it's perfect for meal prep, pasta, pizza and stuffed shells – or simply on bread. Enjoy the tangy flavor!
The best vegan tiramisu recipe with layers of espresso-soaked homemade ladyfingers and non-dairy mascarpone cream. A flavorsome and creamy remake of an Italian classic made without tofu, nuts, dairy, or eggs!
This delicious vegan Bakewell tart is an eggless and dairy-free spin on a British classic. With a buttery shortcrust pastry, raspberry jam, and delicate frangipane topped with flaked almonds. The perfect accompaniment to your afternoon tea or coffee.
These easy vegan beignets are sweet, delicious and totally dairy free and eggless! An easy French New Orleans fried dough recipe!
Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
Description: "This deliciously "buttery" almond coffee cake is inspired by the classic almond croissant- with rich frangipane and "cream cheese" filling rippled throughout and a crunchy nutty almond vanilla streusel on top! Oh, and you'll never believe it's vegan and dairy free!
These delicious vegan Viennese Whirls are utterly irresistible. They are buttery, soft and simply melt-in-the-mouth.
Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. You may easily personalize the recipe for strawberry mochi and mochi ice cream or mochi balls. On top of that, the recipe is free of dairy and gluten. Making vegan mochi is easier than you thought. It may look challenging as it appears fancy but thanks to our helpful tricks and tips, you’ll become a mochi master right away. Once you familiarize yourself with the process, you’ll want to make these again and again. One element that makes this recipe stand out is the taste and texture of the mochi batter. Combining the perfect ratio of ingredients is essential for creating that sticky, chewy, and fine texture that resembles the Whole Foods and Trader Joe’s versions. You may serve this with a matcha latte if you wish. Chewy, fine, and sticky surface with a smooth and tender middle when you take a bite. Great vegan mochi every single time! What is Mochi? Japanese sweet made of short-grain glutinous japonica Rice is also known as mochi. The rice is ground into a porridge, then shaped. This traditional Japanese ceremonial dish requires a lot more work (a lot of pounding) to prepare. We use already-ground rice to make this dish and then heat it up in the microwave to avoid straining our muscles. If you're visiting Japan or "Japanese" cities (such as Los Angeles or Manhattan), traditional mochi is available. It's soft and fluffy inside. It is very low in sugar, gluten-free, and dairy-free. WHAT YOU” LL NEED Mochiko/Shiratamako. This is a different flour kind compared to typical rice flour. You may find this variety in Japanese grocery shops or get it from an online supplier on Amazon. You have to use vegetarian/vegan sugar for making this recipe. Cornstarch Red beans/Azuki beans. You have to prepare a mixture of red beans and sugar to make your sweet azuki paste. Red beans are found in most grocery and health food stores, both offline and online. You may also add extra food coloring to enhance the appearance of mochi balls with a range of colors. MAKING THE RED BEAN PASTE Preparing a vegan red bean paste is a piece of cake: all you need to gather is red beans, sugar and some water. Place the red beans and the water in a saucepan and bring to a boil for 5 minutes. Remove the water. Add more water and bring to boil for a second time. Cover with the lid and let simmer for 60 minutes or so (the beans have to be easily mashable). Remove the water and stir in the sugar. Keep stirring until you achieve the right texture. Tip: It is suggested that you prepare your azuki paste in advance. MAKING HOMEMADE VEGAN MOCHI Combine the mochiko flour, sugar, and water in a microwavable bowl. It is vital to stir everything well until it is totally dissolved. You may insert some food coloring into the mix to make these look more appealing--I personally use red coloring in these. Seal the bowl with the plastic film (loosely). Heat at full power for a couple of minutes. Remove from the microwave and combine everything well with a wet spatula. Cover again and microwave for another 30 seconds or until the dough becomes slightly transparent. Place the dough onto a parchment paper sheet dusted with cornstarch. Dust more cornstarch evenly over the dough’s surface. Split the dough into 3-4 even pieces and flatten each piece in a rounded patty-like shape. You may use your hands to stretch the dough. Take out the red bean paste and put it in the middle of the mochi envelope. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Serve. TIPS & TRICKS TO MAKE THE BEST VEGAN MOCHI You should make the Azuki red bean paste in advance and chill it in the fridge before preparing your mochi. Use Shiratamako or Mochiko rice flour for making this recipe. If you only have the typical glutinous rice flour, making mango mochi is best. Make sure you combine all these ingredients well and that everything is totally dissolved without any bits or lumps, or else your dough will be grainy. Due to the fact that the dough is quite sticky upon touch, you’ll have to use plenty of cornstarch on its surface to stop it from sticking. However, ensure that the cornstarch layer is thin and even, and avoid overdosing on the mochi with cornstarch. FAQ VEGAN MOCHI TASTE: HOW DOES IT TASTE LIKE? Like other mochi sweets, vegan mochi also has a remarkable consistency often described as chewy, sticky, and rich. It’s delicious, and you’ll soon become hooked! CAN I PREPARE VEGAN ICE CREAM WITH THIS RECIPE? Yes, as long as you substitute the azuki bean paste with the vegan ice cream filling. HOW TO KEEP VEGAN MOCHI? FOR HOW LONG? You may store your vegan mochi in an air-tight container in the fridge for up to 2 days. However, they are best eaten on the actual date you make them. If you’ve made this recipe, let me know your results and thoughts in the comments section below! Vegan Mochi Recipe Full Guide Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. Pin Preparation Time: 10 minutes, Cooking time: 1 hour, Total Time: 1 hour & 10 minutes Servings: 4 mochi balls, Calories: 148 Ingredients For The Mochi Dough 6 tbsp Mochiko or Shiratamako rice flour 2 tbsp cane or other vegan sugar types 6 tbsp water 2 drops of food coloring e.g. red (optional) ¼ cup of cornstarch (for dusting) Azuki Red Bean Paste, -⅓ cup red beans, rinsed - ⅓ cup sugar cane -Water Directions Make the Azuki Red Bean Paste Place the rinsed red beans and water into a saucepan over medium to high heat. Bring to a boil and let boil for 5 minutes. Remove the water, taking the red beans out of the pan. Place more water and bring to boil for another time. Cover with a lid. Lower the heat and allow to simmer for 1 hour or until you can mash the beans easily with your hands. Preparing the Vegan Mochi Dough Combine the mochiko, water, sugar, and optional food coloring in a microwavable bowl. Make sure that you whisk everything thoroughly until totally dissolved. Seal the bowl with cling film or cover with a kitchen towel (loosely). Place in the microwave at the highest setting for a couple of minutes. Remove it and combine it with a wet spatula. Cover and heat again for half a minute or until the dough becomes transparent. Place the prepared mochi dough onto a parchment paper layer dusted with cornstarch. Dust a light layer of cornstarch onto the dough. Split your dough into 3 to 4 equal parts and flatten each into a round shape. You may use your hands to stretch the dough out. If it’s too hot to handle, let it cool down for a few minutes. Vegan Mochi Assembling Spoon out 1 tbsp of the red bean paste and transfer it to the middle of the mochi wrapper. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Dust the butt of the mochi with cornstarch and take a brush to brush away any excess cornstarch. Repeat this procedure for making the remaining dough and filling. Allow to set and serve at room temperature or keep in the fridge for up to 2 days. Let me know in the comments how it turned out for you. Also, check out our other fantastic mochi recipes, like mochi waffles and mochi donuts.
The easiest way to make very tasty vegan tiramisu at home. It is super creamy and comes together in no time at all.
