With just three very simple ingredients (coconut, maple syrup, and vanilla), you can make this luscious coconut whipped cream that’s incredibly versatile and honestly tastes like the real thing! It’s just as simple as making dairy-based whipped cream and I can assure you that it doesn’t actually taste like coconut. If you haven’t tried a recipe like this before and you don’t like coconut, trust me when I say that there isn’t a strong coconut flavor and that you won’t regret it!

What Is Coconut Whipped Cream?

Coconut whipped cream is like the magical unicorn of the dessert world – fluffy, dreamy, and downright enchanting! Canned coconut milk is transformed into a luscious, cloud-like, creamy whip. It’s the perfect plant-based alternative to classic whipped cream that’s made from heavy whipping cream. It’s both dairy-free and vegan and only requires a few ingredients to make.

Ingredient Notes

• Full-fat coconut milk: Make sure that the can is full fat coconut milk or cream, not just regular coconut milk in a carton. Sometimes the cans don’t actually specify this information, even if it is full fat. This isn’t very helpful for those who haven’t used this product before, so as a rule, stay away from any coconut milk that has the word “light” on the can because it won’t be rich enough to whip up into a thick cream.
• Maple syrup: Adds natural sweetness to the whipped cream. You can also add agave syrup instead or even granulated sugar as needed.
• Vanilla extract: For a slight vanilla aroma that helps mask the natural bean flavor of aquafaba, a little vanilla extract goes a long way.

How to Make Coconut Whipped Cream

1. In order to make coconut whipped cream, you first need to place a 13.5 oz (400ml) can of full fat coconut milk in the fridge.
2. When it’s time to whip up, flip the can of coconut milk upside. Open the can and you’ll see the coconut water on top. Discard or save the water for another recipe. Now you have all the hard coconut cream left in the can to use.
3. Add the coconut cream to the bowl of a stand mixer. Add the maple syrup and vanilla extract, the let it whip on high speed until it becomes silky and fluffy.
4. If you’re not indulging in it right away, pop it in the fridge for safekeeping, but serve as soon as possible.

Recipe Tips

The thing about this recipe is that you do need to plan one day ahead to make it because the coconut milk needs to be completely chilled for at least 24 hours. I find sometimes this can be an inconvenience, so one of the best tips I’ve learned is to always keep a can or two of full fat coconut milk in the fridge and that way you’ll be ready to make this vegan whipped cream on a whim!

Use a good quality coconut milk or coconut cream. I always have really great success with the Thai Kitchen brand and also the Whole Foods 365 brand. I like these because they have very simple ingredients and turn out perfectly every time. Another note that there should only be a few ingredients in the coconut milk. These ingredients are typically coconut, water, and guar gum. Some brands add strange fillers and these ingredients interfere with the process of making the whipped cream. Avoid cans with ingredients like “coconut extract” because it might not whip!

Best Time To Serve

I recommend making this coconut whipped cream just before serving, if possible. If that’s not possible, you can make it a short time before you’re serving it and store the bowl in the fridge until you’re ready. You might need to whip it again just before serving if it gets a bit firm. My suggestion is not to make it hours before serving it because the whipped cream will become very firm, just like how firm the cream was in the can. It might not whip back to a nice consistency again after that. 

Coconut is an incredibly versatile ingredient that offers a multitude of benefits, and this whipped cream is just another wonderful way to use this amazing food. Enjoy!

Why You Should Chill The Coconut Milk 

The reason you have to refrigerate the coconut milk is that you will only be using the coconut cream. When coconut milk is chilled, the coconut cream and coconut water completely separate (which I find so cool!) and the cream rises to the top.

Once it’s chilled, the easiest way to remove the cream is the turn the can upside down and then open it. When you open the can, the coconut water will now be on top. Pour it out because you won’t be using it. You can discard it but I prefer to save it and use it for smoothies because it is highly nutritious and you can prevent food waste.

Now all you’re left with is the thick, rich coconut cream (what whipped cream dreams are made of!).

How to Use This Coconut Whipped Cream

There are so many different recipes that pair perfectly with this whipped cream. Use it anywhere you would use dairy-based whipped cream! Not only will the vegans in your life love it, but those who have dairy allergies or avoid dairy or just love good desserts will adore this recipe. The people who don’t have to avoid dairy won’t even know that it’s vegan.

You can put this coconut whipped cream on fruit or pair it with desserts like cakes and pies (it’s SO good with pumpkin pie). One of my favorite recipes that my mom and I would make as a kid was a cake that was similar to strawberry shortcake. It would have fresh strawberries and whipped cream on top. I’ve now made the vegan version of this cake a few times using this dairy-free whipped cream recipe and it is seriously to die for.

Aside from desserts, I love to incorporate it into breakfast recipes like chia puddings, parfaits, pancakes, waffles, granola, coffee lattes, and so much more. The possibilities are endless. If you love dessert and love to bake regularly, I assure you this will become a go-to recipe for you. 

What About Other Types of Vegan Whipped Cream?

It’s getting easier to find vegan whipped cream in grocery stores from brands like So Delicious (Coco Whip) and Soyatoo (Soy Whip). You can also make whipped cream from aquafaba (chickpea brine)!

What’s great about aquafaba and coconut whipped cream recipes are that they’re quite accessible to people who may otherwise have a hard time finding a vegan whipped cream in their area. And you also get the satisfaction of making a delectable topping all on your own—especially great for impressing your loved ones during dessert (or breakfast) time!

Whichever way you decide to go with your whipped cream, use liberally and snap your food pics quickly!

FAQ’s

Print

Coconut Whipped Cream (3-Ingredients)

Delicious coconut whipped cream that’s vegan, dairy-free, and easy to make!

Course Dessert

Cuisine American

Keyword coconut whipped cream, dairy-free whipped cream, vegan whipped cream, vegan whipped cream recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 119kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 400-ml can full-fat coconut milk
• 2 tablespoon maple syrup
• ¾ teaspoon vanilla extract

Instructions

• The day before you want to make this recipe, place the can of coconut milk in the fridge overnight.
• When you’re ready to make the recipe, turn the can of coconut milk upside down. Open the can and you will find coconut water on top. Discard the water or save it for another recipe.
• Transfer all of the firm coconut cream to the bowl of a stand mixer.
• Add the maple syrup and vanilla to the bowl and whip on high-speed until it’s smooth and fluffy.
• Store it in the fridge if you’re not serving right away, but serve as soon as possible.

Nutrition

Calories: 119kcal | Carbohydrates: 27g | Protein: 0.02g | Fat: 0.2g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 97mg | Sugar: 24g | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 0.1mg

Coconut whipped cream photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan, all rights reserved.

The post Coconut Whipped Cream appeared first on World of Vegan.

If you’re unfamiliar, aquafaba is simply the liquid from a can of garbanzo beans (chickpeas). This liquid has a slight bean taste that can easily be masked, and can be used in the same way egg whites are used.

While you can make whipped cream with vegan heavy cream, in this recipe, I show you how to transform aquafaba into the most fluffy, sweet, delicious vegan whipped cream!

Why You Should Make Aquafaba Whipped Cream

After enjoying a can of chickpeas, what could be more satisfying than topping off your meal with a dessert made of the very brine that held them? There are several reasons why you should make this awesome aquafaba whipped cream, including but not limited to:

• Zero Waste Whipped Cream – This aquafaba whipped cream calls for the very brine that is leftover from a can of drained chickpeas. You could also use your own leftover water from homemade chickpeas but it is recommended to use it from the can. Additionally, you no longer need to worry about creating waste from store-bought vegan whipped creams!
• Difficulty Level: Low – No need to enroll at a fancy cooking school to be able to whip up this wonderful whipped cream! All you need is the right mixer and ingredients and you’ll be all set. This is also a great recipe to get your kids involved with! They’ll love watching the little peaks form and will be eager to be taste testers in the kitchen.
• Improve Your Dessert Game – While a dessert can be amazing on its own, there’s not much that can’t be improved by a little dollop of vegan whipped cream. Plus, it’s an easy thing to make at home if you want to add a homemade touch to something else that’s store-bought.

Expert Tips

• If you’re having trouble getting the aquafaba whipped cream to become thick and fluffy, keep whipping! It can take 10-15 minutes with a stand mixer or handheld mixer to get stiff peaks.
• Don’t skip the cream of tartar. This helps the cream to hold its shape better.
• Chill your cans of chickpeas. Chilling the cans before use can help with the whipping process. If you’re struggling to whip your aquafaba into thick, fluffy peaks, try placing the cans of chickpeas in the refrigerator at least 2 hours beforehand.

How To Make Aquafaba Whipped Cream

1. Separate the liquid from the cans of chickpeas. Add the Cream of Tartar and mix together.
2. Add the vanilla and sugar, then whisk for 10-15 minutes using a stand mixer or handheld mixer.
3. The aquafaba is ready once it reaches a fluffy consistency and the peaks hold shape.

How To Use This Whipped Cream

So now that your aquafaba has been whipped, you could just eat it straight out of the bowl if you so desire. Or, you could serve it atop a delicious vegan treat! Below is a list of just a few desserts that would go decadently with this aquafaba whipped cream:

• Try adding a dollop of it on top of vegan strawberry shortcake, no bake chocolate pie, or vegan lemon olive oil cake. Or even strawberries and cream overnight oats is absolutely perfect with whipped cream!
• It’s amazing on drinks too! For cocoa lovers, add it to dairy-free hot chocolate, vegan Mexican hot chocolate, or this cozy spiced vegan hot chocolate.
• Prefer cold drinks? Try it on this banana milkshake, pumpkin milkshake, or peanut butter banana vegan milkshake!
• Make a fun fruity dessert. Sure, fruit is plenty delicious on its own. But when you add it to a chocolate dipped cone and top it off with some whipped cream, you’ve just done yourself a huge favor.

Storing Your Aquafaba Whipped Cream

While this whipped cream would be best enjoyed fresh from the mixer, it will last up to five days when stored in an airtight container in the fridge! You could also freeze it for up to three months.

Frequently Asked Questions

More Amazing Vegan Recipes to Try

• Vegan Hazelnut Nutella
• Coconut Whipped Cream
• Spectacular Spiced Maple Cream Sauce
• Vegan Cupcakes With Matcha Buttercream Frosting
• Vegan Easter Cupcakes With Lemon Buttercream Frosting

Print

Vegan Aquafaba Whipped Cream

A scrumptious fluffy vegan whipped cream made from the brine of chickpeas (aquafaba)! Top your waffles, pancakes, hot chocolate, or favorite treat with this fluffy whipped cream!

Course Dessert

Cuisine French

Keyword aquafaba whipped cream, vegan whipped cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 198kcal

Author Michelle Cehn | World of Vegan

Equipment

• Handheld Mixer or Stand Mixer

Ingredients

• Liquid brine drained from 2 cans of chickpeas
• ¼ heaping teaspoon of Cream of Tartar
• 2 teaspoons vanilla extract could could also add additional almond extract
• 1 cup white sugar finely ground

Instructions

• Drain the liquid from the cans of chickpeas. Add the Cream of Tartar and mix together. Then add the vanilla and sugar and mix together for 10 to 15 minutes using a stand mixer or handheld mixer. The aquafaba should fluff up and the peaks should hold—then you know you’re done!

Video

Notes

• This makes a giant batch—but you can easily halve the recipe.
• The aquafaba should be served soon after it is made (within a few hours). If you refrigerate it overnight, it will turn back into a liquid. You can re-whip it again and again though!
• Don’t use a single-blade immersion blender—this won’t work.

Nutrition

Calories: 198kcal | Carbohydrates: 50g | Fat: 0.2g | Sodium: 1mg | Potassium: 14mg | Sugar: 50g | Calcium: 1mg | Iron: 0.03mg

The post Aquafaba Whipped Cream appeared first on World of Vegan.

Instead of making a chocolate ganache filling that requires heating heavy whipping cream on a stovetop, this recipe uses silken tofu, which blends beautifully into a creamy and velvety filling. I’ve used this technique before to make chocolate mousse and vegan pudding!

Are you up for the no-bake pie challenge? It’s the easiest and most delicious chocolate pie you’ll ever make. No tricky techniques or steps and it involves a blender, a microwave, and a fridge. Doesn’t get easier than that! You have to try it!

Ingredients Needed and Substitutions

This chocolate pudding pie is made with a secret ingredient—silken tofu! You can’t taste the tofu at all, but you’re left with a creamy pudding-like consistency without needing to prepare a packet of instant pudding or whip heavy cream. With just a few extra ingredients, this pie is a snap to make!

Dairy-Free Semisweet Chocolate Chips

Opt for high-quality vegan semisweet chocolate chips to ensure a rich and indulgent chocolate flavor.

Silken Tofu

Select a 14-ounce block of silken tofu, also known as “soft” tofu. Ensure it is well-drained to achieve a smooth and creamy texture in the pie filling. Silken tofu contributes to the pie’s velvety consistency.

Vanilla Extract

Use pure vanilla extract to enhance the overall flavor of the chocolate pie.

Graham Cracker Pie Crust

Choose a pre-made vegan graham cracker pie crust for convenience or prepare your own using vegan graham crackers and plant-based butter. Crumble them together and press it tightly at the bottom of the pan. Ensure the crust is firm and well-set to support the creamy filling.

How To Make This Easy No Bake Chocolate Pie

For the Pie

In a small microwave-safe bowl, heat the chocolate chips for 45 seconds, stirring with a fork until smooth. If the chocolate remains lumpy, microwave in 20-second intervals, stirring in between, or use a double boiler for an alternative melting method.

Blend the melted chocolate, tofu, and vanilla in a blender or food processor until creamy, then pour the mixture into the pie crust and freeze for 30 minutes until the filling solidifies.

The pie can be refrigerated for up to 5 days.

For the Coconut Whipped Cream

Refrigerate a can of coconut milk overnight or for at least 6 hours. Once chilled, the milk and water will have separated. Remove the lid and pour out the water (which can be saved for a smoothie). In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes until fluffy. Alternatively, use a hand whisk if an electric mixer is unavailable. Serve immediately.

Topping Ideas

To top off this no-bake chocolate pie you can make this delicious coconut whipped cream. It compliments the intense chocolate flavor of the pie perfectly. Or use any store-bought vegan whipped cream you prefer.

Want to change it up? Try these other tasty toppings:

• Coconut yogurt. Another great idea if you don’t want to work extra for the topping cream, is to top it with very thick and fatty coconut yogurt and drizzle a bit of maple syrup on top.
• Dust with cocoa powder. Light dust the top with cocoa powder using a fine sieve for an extra layer of chocolate goodness.
• Chocolate shavings. use a vegetable peeler to create delicate chocolate shavings for an elegant garnish.
• Chopped nuts. Sprinkle with chopped nuts such as almonds, pecans, or hazelnuts for added crunch.
• Edible flowers. Decorate with edible flowers for a visually stunning and whimsical touch.

Frequently Asked Questions

More No Bake Dessert Recipes

• Raw Chocolate Peanut Butter Slices
• Vegan Strawberry Shortcake
• Super-Easy Vegan Birthday Cake
• Silken Chocolate Pudding

Print

No-Bake Chocolate Pie with Graham Cracker Crust

This no-bake chocolate pie is one of the easiest I’ve ever made. There are only four ingredients, and all of them can be snapped up at your local grocery store. For vegan chocolate chips, look at the ingredients and make sure they don’t say “contains milk.” I usually buy Trader Joe’s or Guittard semisweet chocolate chips. For the pie crust, Keebler’s graham-cracker crust is accidentally vegan and is a good bet.

Course Dessert

Cuisine American

Keyword dairy-free chocolate pie, no bake chocolate pie with graham cracker crust, no-bake chocolate pie, vegan chocolate pie

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 Pie

Calories 894kcal

Author Toni Okamoto

Ingredients

For the pie:

• 1 12-ounce bag dairy-free semisweet chocolate chips
• 1 14-ounce block silken tofu drained (also called “soft” tofu)
• 2 teaspoons vanilla extract
• 1 vegan graham cracker pie crust

For the coconut whipped cream:

• 1 13.5-ounce can full-fat coconut milk
• 1 teaspoon vanilla extract
• 3 teaspoons powdered sugar

Instructions

For the Pie:

• In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth. Alternatively, melt using a double boiler.
• In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.
• Pour the tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.

For the Coconut Milk:

• Place the can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours.
• After the coconut milk is completely chilled, the milk and water should have separated. Remove the lid and pour out the water. (You can save it for a smoothie.)
• In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.

Notes

Storage: Cover and store in the fridge for up to 5 days.

Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Let it thaw overnight in the refrigerator.

Toni’s Tips:

• If you don’t have a graham-cracker pie crust handy, you can crumble your favorite cookies or graham crackers and pack them tightly into the bottom of an 8-inch pie dish. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.
• Avoid using coconut milk with guar gum because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have guar gum, coconut cream also works.

Testers’ Tip: “To make your own pie crust, use a sleeve of vegan graham crackers, which has roughly ten, and pulse them in a blender or food processor until they crumble. Add ½ cup vegan butter to the blender or food processor and blend together. Using your fingers, press the graham cracker mixture into the baking sheet.” —Lisa K. from New Orleans, LA

Nutrition

Calories: 894kcal | Carbohydrates: 120g | Protein: 9g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Sodium: 802mg | Potassium: 214mg | Fiber: 3g | Sugar: 33g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 5mg

About The Cookbook

The Plant-Based on a Budget cookbook is a must! It’s one of those cookbooks that will end up on your kitchen counter and never make it to the shelves. The idea behind it is to help you save money while eating a healthy plant-based diet. Pretty amazing, right? You’ll find so many staple recipes here like broccoli soup, 3 bean salad, and blueberry muffins. 

Toni Okamoto is the budget eating guru. She has been sharing delicious tips and recipes on her blog for years and this is already her second cookbook. You can also find her alongside World of Vegan founder Michelle Cehn in the Plant-Powered People Podcast, so go have a listen!

If you want to get your own copy of this book find it here.

This no-bake vegan chocolate pie recipe was excerpted from Plant-Based On a Budget by Toni Okamoto, BenBella Books, 2019. Photos by Jenny Love.

The post No-Bake Chocolate Pie with Graham Cracker Crust appeared first on World of Vegan.

I remember one of my first few years as a vegan, when the Christmas season came I really wanted to re-create that childhood favorite recipe. And…I did! I’ve been baking these vegan sugar cookies for years. I now make them every holiday season because they’re so simple, fun, and nostalgic! I hope you enjoy making them as much as I do.

While this recipe is great for anyone, it’s especially excellent if you want to bake vegan holiday treats with kids. They’ll absolutely adore using cookie cutters to create adorable little cookies, and they’ll love icing them too. I sure loved it as a kid!

And by the way, you can totally make these cookies at any time of the year. I like using stars, gingerbread men, and Christmas trees. And of course, you can use this recipe to make vegan Hanukkah cookies! Or cookies to fit your kiddos themed birthday party. Or New Year’s cookies. You get it. You can get creative with fun shapes and colors to make these cookies a big hit any time of the year.

I hope this recipe brings you as much joy and nostalgia it as it does for me. This is truly why I love sharing my recipes. Because for me, great vegan food is pure joy and bliss! Happy baking!

Ingredient Notes and Substitutions

• Coconut Oil: Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut undertone. Both work equally well in this recipe. Ensure it is in a semi-solid state for proper creaming with sugar. You want it to be scoopable, not soild and hard, nor too melted and liquid-y.
• Cane Sugar: Opt for organic cane sugar for a less processed option. Don’t forget the extra tablespoon which adds a touch more sweetness and helps achieve a soft texture.
• Plant-Based Milk: Choose an unsweetened plant-based milk like almond, soy, or oat. Having it at room temperature ensures it integrates smoothly with the other ingredients and doesn’t cause the coconut oil to solidify.
• Vanilla Extract: Use pure vanilla extract for the best flavor.
• All-Purpose Flour: Measure the flour accurately by spooning it into the measuring cup and leveling it off. Avoid compacting the flour to prevent a dense texture in the cookies.
• Baking Powder and Baking Soda: Ensure these leavening agents are fresh for optimal rise. Baking powder adds lift, while baking soda contributes to the cookies’ browning and flavor.
• Powdered Sugar: If making the icing too, the only extra ingredient you’ll need is powdered sugar. Sift the powdered sugar before preparing the icing to eliminate lumps.

How To Make Vegan Sugar Cookies

Step 1: Combine the coconut oil, cane sugar, plant-based milk, and vanilla extract in the bowl of a stand mixer or use an electric hand mixer. Cream the ingredients on medium/high speed until well-combined.

Step 2: Sift in the flour, baking powder, and baking soda, then beat until a dough forms

Step 3: On a floured work surface, gently knead the dough into a ball. Roll it out with a rolling pin to about ¼ inch thickness, avoiding excessive thinness for a softer, crispy texture.

Step 4: Preheat the oven to 350 degrees F and line baking trays with silicone mats or parchment paper. Use cookie cutters to shape cookies and place them on the prepared trays. Re-roll and cut any dough scraps. Bake on the center rack for 10-12 minutes until golden brown on the bottom.

Step 5: While the cookies bake, whisk together powdered sugar, vanilla extract, and water to make the icing. Add vegan food coloring if desired and set aside.

Step 6: Once the cookies are done, transfer them to a wire rack to cool. Apply the icing once cooled, allowing it to dry completely before serving or storing.

Vegan Sugar Cookie Baking Tips

• Measure out the flour properly. Don’t scoop out the flour with the cup, instead, use a spoon to add the flour to the cup, then level it off with the back of a knife. This way it’s not packed into the cup, causing the dough to be too dry and crumbly.
• I highly recommend using a stand mixer if you have one, but if not (they’re pricey, I know!) a hand mixer will work. If you don’t have either you can try to mix the ingredients by hand, but the texture just won’t be the same. An electric mixer is necessary to cream the coconut oil and cane sugar together, as well as incorporate the dry ingredients in order to form a nice dough.
• Make sure to use room temperature almond milk in this recipe. You don’t have to remember to leave the almond milk out hours before. You can just gently heat the milk in a small sauce pot until it is at room temperature (but don’t let it get too warm). If you use cold almond milk from the fridge it will change the consistency of the coconut oil, and therefore also the dough. Since coconut oil turns very solid when it’s cold, the ingredients work much better when all of the ingredients are at room temperature. Then the dough will be much smoother and easier to roll out.

Icing Your Cookies Like a Pro

When it comes to icing your cookies, you have a few options. The first is to apply the icing using a silicone basting/pastry brush. If you don’t have one of these, you can dip the tops of the cookies into a shallow dish with the icing to coat them. It may get a bit messy (but hey, the kids might love that!).

If you want to get fancy, you can pipe the icing onto your cookies like the pros. This takes a little more time and finesse, but it can be really fun and rewarding when you have beautiful cookies to show for it! The concept is this:

1. You’ll need two types of icing, one thick icing that you’ll pipe onto the cookie with a frosting bag and a size 2 piping tip to form the design and border.
2. Then, you’ll need to thin out the remaining icing ever-so-slightly by adding a teensy bit of water to create a “fill icing” or “flood icing.” You can dollop this flood icing onto the cookie and it will spread out to fill in the cookie design. The thicker icing outline you piped on first will hold that fill icing in place until it dries. The icing recipe below makes a thicker icing that you can pipe or spread onto the cookie.
3. To make the fill icing, you’ll just add a teensy bit of water until you reach the right consistency. Be careful though—you can always add more water but you can’t go back, and if you make the icing too wet it won’t harden on the cookie. Professionals sometimes use spray bottles so they can add the littlest bit of water until they get a perfect consistency. 

If this is all sounding a little confusing or overwhelming, watch this sugar cookie icing tutorial video to learn the basics of sugar cookie decorating (and get some awesome design inspiration). 

How To Add Vegan Food Coloring To Your Icing

I love the super simple icing that goes on these vegan sugar cookies. You can leave it white and decorate it with your favorite vegan sprinkles, or you can add some color to make the icing pop.

Many mainstream food coloring products are not natural, healthy, or vegan. To ensure you’re using vegan-friendly options, check out this full list of vegan food coloring brands.

You can also get creative and make your own food coloring! I love to use natural ingredients that are highly pigmented to add rich and beautiful all natural coloring to baked goods. With most of these, you only need a really small quantity to make vibrant hues. Here are some great ideas for colors:

• Green: Spirulina or barley grass juice powder
• Red or Pink: Pitaya (dragonfruit) powder or beet powder
• Yellow or Orange: Turmeric (note that turmeric typically creates a mostly yellow hue, and using too much to achieve orange will likely affect the flavor of the recipe you’re making)
• Blue: Blue Majik or butterfly pea powder (also known as blue matcha)
• Purple: Blueberry powder

This is just the tip of the iceberg—there are countless real-food ingredients that you can use for coloring. I suggest experimenting to find the colors you love the most. Consider giving our Vegan Royal Icing recipe a try. It’s perfect for topping any and all types of cookies!

Common Sugar Cookie Questions

Storage Tips

Once the vegan sugar cookies are baked and iced, store them in an airtight container at room temperature. They should remain fresh for up to a week. If you need to stack the cookies in the storage container, place a sheet of parchment paper between layers to prevent them from sticking together or damaging the icing.

Refrigeration: While vegan sugar cookies typically store well at room temperature, if you’re keeping them for an extended period or in warm conditions, you can refrigerate them.

Freezing (Unbaked Dough): If you’ve prepared extra dough or want to save some for later, you can freeze it. Wrap the cookie dough tightly in plastic wrap or place it in a freezer bag. Thaw the dough in the refrigerator before rolling and cutting.

Freezing (Baked Cookies): If you’ve baked more cookies than needed, you can freeze the baked and iced cookies. Place them in a single layer on a tray until frozen, then transfer them to an airtight container with layers separated by parchment paper. Thaw at room temperature when ready to enjoy.

Print

Vegan Sugar Cookies

Celebrate the holidays (or any time of year) with these easy vegan sugar cookies. This recipe makes a small batch of vegan sugar cookies—if you want a big batch of more dough to play with (especially if you’re using large cookie cutters), double the batch!

Course Dessert

Cuisine American

Keyword christmas cookies, holiday cookies, sugar cookies, vegan cookies, vegan sugar cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 35 cookies (depending on cookie cutter size)

Calories 46kcal

Author World of Vegan

Equipment

• Handheld Mixer or Stand Mixer

Ingredients

• ⅓ cup coconut oil soft and scoopable (not solid or melted)
• ½ cup cane sugar + 1 tablespoon
• ¼ cup plant-based milk unsweetened at room temperature
• ½ teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda

Icing

• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1 tablespoon water + 1 teaspoon, add more water as needed to get your desired consistency

Instructions

• Add the coconut oil, cane sugar, milk, and vanilla extract to the bowl of a stand mixer (or mix with an electric hand mixer). Cream the ingredients together on medium/high speed for a few minutes until it’s well-combined.
• Sift the flour, baking powder, and baking soda into the mixer and beat until it forms a dough.
• Gently dust a clean work surface with flour. Transfer the dough to your work surface and knead it into a ball. Use a rolling pin to gently roll the dough out until it is around ¼ inch thick. Try not to roll the dough too thin because then the cookies will be more crunchy rather than soft and crispy.
• Preheat your oven to 350 degrees F. Line 2 baking trays with silicone mats or parchment paper.
• Use cookie cutters to cut cookies out and place them on the baking tray. Form any dough scraps into a ball and re-roll and cut more cookies, until all of the dough is gone.
• Bake the cookies on the center rack of your oven for around 10-12 minutes, or until they’re golden brown on the bottom.
• In the meantime, make the icing by whisking together the powdered sugar, vanilla extract, and water until smooth. Feel free to add vegan food coloring if desired. Set aside.
• When the cookies are finished, transfer them to a wire rack to cool. Once they’re cooled, apply the icing onto the cookies. Allow the icing to dry completely before serving or storing. 

Notes

This recipe for vegan sugar cookies makes somewhere around 35 to 45 cookies depending on the size of the cookie cutters you use. I used pretty small cookie cutters along with a few large ones and it made 50 cookies.

Storage:

After baking and icing the vegan sugar cookies, store them in an airtight container at room temperature, maintaining their freshness for up to a week. When stacking cookies in the container, insert a sheet of parchment paper between layers to prevent sticking or any potential damage to the icing.

For extended storage or in warmer conditions, refrigerating the cookies is an option, although they typically fare well at room temperature.

Nutrition

Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 0.1IU | Calcium: 8mg | Iron: 0.2mg

The post Super Easy Vegan Sugar Cookies appeared first on World of Vegan.

So, get ready to jazz up your breakfast or snack routine with the magic of vegan chia seed pudding. This delightful treat is not only tasty but also packs a nutritious punch. You’ll discover how a handful of shelf-stable ingredients can whip up a bowl of creamy goodness that your taste buds and body will thank you for.

It’s time to sneak into the pantry for chia seeds, sweetener, and other essentials so we can start this vegan pudding party!

Why This Chia Seed Vanilla Pudding is So Awesome

If you’ve always been intrigued by chia seed pudding, this is the time to give it a try. Chia seeds are magic! Once you try this beginner-friendly recipe, you’ll be completely hooked.

• Incredibly Easy to Make: With just a few staple ingredients and a minute of mixing, you’ll have a yummy dessert in just a few hours. No fancy equipment needed!
• Super Healthy and Satisfying: You’ll be fortified with extra fiber and a powerful dose of plant-based protein in every bite.
• Meal Prep Friendly: Save time and energy by whipping up a batch the night before. Lasts for up to five days in the fridge!
• Very Versatile: Feel free to change up the flavors by swapping plant-based milks, extracts, fruits, and/or sweeteners. Any flavor you love is up for grabs!
• Dairy-Free Deliciousness: This pudding is perfect when you get a craving for something creamy and cool. All without any animal products.

Ingredient Notes

Healthy, whole food ingredients are the reason why this recipe works so well. It’s a delightful dessert to have on hand and it gives you the building blocks for creating your own personalized version of plant-based pudding. Let’s highlight the stars of this superb snack:

• Chia Seeds: Both black or white chia seeds (or a mix of both) would work in this recipe. If you’re wanting a less seedy appearance, choose white. Shaking the container well after adding the liquid (at least once) is the secret for a thick and creamy pudding.
• Plant-Based Milk: Use your favorite dairy-free milk for best flavor. If possible, choose a thick and creamy type such as soy, cashew, or oat. Experiment with flavors—chocolate or strawberry would be yummy choices!
• Vanilla Extract: This ingredient helps to make the sweetener taste more like caramel and adds a mellow undertone. Feel free to swap it out for another extract that you love, like almond, coconut, or citrus.
• Maple Syrup: A natural sweetener which gives the pudding a slightly sweet, but also earthy flavor. If maple syrup doesn’t work for you, you can substitute agave nectar, vegan honey, or sweetener of choice.

How To Make the Best Vanilla Chia Seed Pudding

You won’t believe how easy it is to make chia seed vanilla pudding. How long does it take to make chia pudding? Only five minutes to create and a few hours to set. Simply mix up your ingredients, shake, and let set. This is a fantastic recipe to make the night before because it’ll be ready as soon as you wake up!

Step 1: In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup.

Next, Step 2: Mix well until no chia clumps remain, close the lid, and set in the fridge.

Finally, Step 3: After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don’t clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 

Servings Suggestions and Tips

Sure, you can scoop this light and delicious pudding right out of the jar, but it’s even better served up in a special way. It’s time to break out your best glassware and festive serving cups and rummage around for tasty toppings. Let’s pull out all the stops for the perfect pudding presentation!

• Divine Dessert Decoration: Serve in small ramekins and add a flourish of favorite toppings such as fresh berries, sliced fruit, granola, homemade strawberry chia jam, a vegan chocolate mousse, or rich and creamy vegan whipped cream.
• Mouthwatering Meal-Prep Snacks: Divide into single-serving ramekins like these mini tulip Weck jars. Store in the fridge until ready to enjoy. 
• Refresh and Reuse: If you’re a dairy-free yogurt lover, you can reuse the Oui yogurt glass jars. Then, you can order beautiful bamboo lids like these that fit them. They make perfect chia pudding jars!
• Fun with Flavors: Is vanilla a little too tame for you? How about trying lemon, orange, raspberry, coconut, or other extracts instead? For a more jelly-like consistency, try using fruit juice instead of plant-based milk. Our favorite flavors include cherry, grape, pineapple, and apple.
• Appealing Additions: We can’t resist adding pleasing little pops of flavor or color to our delightful desserts. Be silly and spontaneous by showering on some edible glitter, vegan sprinkles, shaved coconut, chopped nuts, tiny vegan candy pieces, or vegan oreo cookie crumbles!

How To Store Vegan Chia Seed Pudding

If you have any leftover pudding, no problem! Store any remaining vanilla chia pudding in a covered mason jar or container with lid. It will stay fresh for up to 5 days in the fridge.

Frequently Asked Questions

More Healthy Vegan Pudding Recipes to Try

• For a fresh and zesty flavor, try this smooth and creamy Easy Vegan Lemon Custard.
• Chocolate Lovers, you can’t go wrong with a luscious spoonful of this Silken Tofu Peanut Butter Chocolate Pudding or silky Vegan Chocolate Mousse.
• Tap into the past with this nostalgic and nosh-worthy Dairy-Free Tapioca Pudding.
• Nutty and sweet, you’ll fall in love with this PB&J Chia Pudding Parfait—a fun twist on a classic sandwich flavor.

Print

Vanilla Chia Seed Pudding

Ditch the dairy and pump up your plant-based protein with this delicious chia seed pudding! Using only four ingredients, this recipe is as easy as it is delicious. Great for meal prep and excellent for an on-the-go breakfast, snack, or dessert!

Course Breakfast or Snack, Dessert

Cuisine American

Keyword vanilla chia seed pudding

Prep Time 5 minutes minutes

Setting Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 214kcal

Author Michelle Cehn | World of Vegan

Equipment

• 1 wide mouth mason jar quart size

Ingredients

• ½ cup chia seeds any color
• 2 cups plant-based milk of choice unsweetened
• 2 teaspoons vanilla extract
• 3 tablespoons maple syrup

Instructions

• In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup. Mix well until no chia clumps remain, close the lid, and set in the fridge. 
• After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don't clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 
• To serve for dessert: divide into serving ramekins and decorate with toppings like fresh berries, sliced fruit, granola, homemade strawberry chia jam, or a vegan chocolate mousse. To meal prep as snacks: divide into single-serving ramekins like these mini tulip Weck jars and store in the fridge until ready to enjoy. 

Video

View this post on Instagram

A post shared by WORLD OF VEGAN | MICHELLE (@vegan)

Notes

Chia pudding will stay fresh for up to 5 days in the fridge. 

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Sodium: 62mg | Potassium: 182mg | Fiber: 8g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 323mg | Iron: 3mg

The post Vanilla Chia Seed Pudding appeared first on World of Vegan.

This recipe comes from Vegan Christmas Cookies and Cocoa by Audrey Dunham and is an easy win this holiday season, and beyond! They’re the kind of cookie that Santa would leave extra presents for, though they might be hard to share.

Why You’ll Love These Vegan Gingersnaps

• There’s never a bad time for cookies, but these warmly spiced vegan ginger cookies are especially well-suited for winter celebrations. Vegan holiday parties, Christmas Eve gatherings, even New Year’s Eve with a side of bubbly! Everyone will go wild for these at cookie swaps big and small.
• So simple you’d think that baking is child’s play, but you really can get the kids involved in this one. Create sweet memories in the kitchen while the little ones learn how to mix and measure to make their own treats.
• No need to shop for rare, specialty ingredients for this fool-proof formula. That makes this recipe especially affordable, too.
• Perfect for a crowd, you can easily double, or even triple the recipe. Everyone on your list can get a sweet, homemade gift!

Ingredients Needed

Ground Flaxseeds: Making these eggless ginger cookies is a snap with ground flax! Taking the place of conventional eggs, a tablespoon of ground flaxseeds (also called flaxseed meal) mixed with water functions as a binder and helps retain moisture, keeping this cookie soft and chewy.

All-Purpose Flour: Standard white flour provides a neutral foundation to build such a flavorful spice profile upon. While we haven’t tested gluten-free flours, we imagine they would work well with this recipe. If you do try making these gluten free, please let us know how it goes in the comments below! 

Cinnamon: You can’t have a classic gingersnap without cinnamon! This sweet spice rounds out the sharper edges of the flavor profile with a nostalgic taste and subtle warmth.

Ginger: The namesake of this cookie, powdered or dried ginger is used here to easily incorporate its bold essence evenly throughout.

Cloves: Just a tiny pinch will do, since this spice goes a long way. It’s less commonly used in American households, so you could also experiment with using ground nutmeg or cardamom for a delicious change of pace, if you’re all out.

Brown Sugar: Crucial to the sweetness and moisture in these gingersnap cookies, brown sugar imparts a rich, caramel-like taste that complements the warm spices.

Vegan Butter: Plant-based butter is easily substituted 1 for 1 in any recipe that calls for conventional dairy butter. All brands have a different blend that is typically made from avocado oil, coconut oil, palm kernel oil, olive oil, or some combination of those. Check labels for soy-free options, if needed.

Molasses: This sticky stuff is a thick, dark syrup made from sugarcane or beet sugar, and is less sweet than refined sugar. It has a robust, unique flavor most commonly associated with gingerbread, and also baked beans.

Granulated Sugar: Used just to gild the lily here, a touch of granulated sugar is used to roll the cookies and create that irresistible crunchy crust on the outside of your vegan gingersnap cookies. Feel free to amplify that texture by using coarse sugar, such as turbinado, instead.

Recipe Swaps and Substitutions

If you have a hard time going by the book for any recipe, don’t worry! This formula is so solid that you can easily modify it to fit your needs and cravings.

• Make these extra-chewy by using part oat flour instead of all-purpose flour. For this version (which is actually Audrey’s original recipe), use 1¼ cup of oat flour, and 1½ cup of all-purpose flour. You can get oat flour at the grocery store or grind up your own by popping old fashioned rolled oats in the blender until you have a silky smooth flour. 
• Make it gluten-free by using your favorite gluten-free flour blend instead of all-purpose flour.
• Spice it up by adding finely chopped crystalized ginger, and/or grated fresh ginger to the batter.
• Everyone loves chocolate, so go ahead and add a generous handful of vegan chocolate chips for an extra sweet finish.
• Vegetable shortening can be used instead of vegan butter in a pinch, but the texture will be much more cakey than chewy.

How To Make

Don’t worry, there’s no dairy involved! This classic technique involves beating together the butter and sugar very thoroughly before adding in the remaining ingredients to lighten and leaven the dough, while ensuring even distribution of fat and sweetener throughout. It’s a very simple but essential skill to master.

Step 1: In a small bowl, combine ground flaxseed with water and set aside to thicken. In a medium-sized bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and cloves.

Step 2: Using a stand or handheld mixer, cream together brown sugar, butter, and molasses until fluffy. Pause to scrape down the bowl with your spatula at least once about halfway through, to make sure everything gets incorporated.

Step 3: Add the flaxseed mixture and mix again. Gradually incorporate the dry ingredients into the sugar mixture, scraping the bowl as needed, until a thick dough forms.

Step 4: Roll the dough into 16 golf ball-sized portions, coat each in granulated sugar, and place them on baking sheets. Bake one sheet at a time on the top rack for 9-10 minutes or until cracks appear. Allow the cookies to cool on the sheets for 3-5 minutes before transferring to a cooling rack.

Tips

• Allow the vegan butter to warm to room temperature before beginning. Straight out of the fridge, it will be too hard to mix smoothly, but it shouldn’t be melted, or the cookies might turn out greasy. Generally, it helps to take the butter out 1 hour before getting started.
• It’s easiest to use a stand mixer since it takes considerable and consistent stirring. Use the paddle attachment for more complete coverage. You can also use a hand mixer, though it may take a bit longer.
• Like your ginger cookies crispier? You can bake for a few extra minutes if desired.

Storage

Cool your dairy-free ginger cookies fully on a wire rack before storing. Transfer them to an airtight container with a piece of parchment paper between layers to prevent sticking. These vegan gingersnaps will stay fresh at room temperature for one week.

If you want to store them for an extended period, place them in a freezer-friendly container and freeze them for 2-3 months. Thaw at room temperature when ready to enjoy.

FAQ’s

More Spiced Treats to Try

• Best Vegan Dessert Recipes
• Spectacular Spiced Maple Cream Sauce
• Cozy Spiced Vegan Hot Chocolate
• Perfect Sweet Spiced Roasted Pumpkin Seeds
• Vegan Mexican Wedding Cookies
• Gingerbread Smoothie
• Sweet Thumbprint Cookies

If you try this recipe for vegan ginger cookies, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Print

Soft & Chewy Vegan Gingersnap Cookies

There's something really special about these soft and chewy vegan gingersnap cookies. Perhaps it's the way they've carved out their own lane in the hypothetical cookie aisle or how they bring up warm memories of the holidays. No matter the time of year you decide to enjoy these delicious treats, you're truly in for a good time.

Course Dessert

Cuisine American

Keyword dairy-free cookie recipe, egg-free cookie recipe, soft and chewy cookie recipe, vegan gingersnap cookie recipe

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 16 cookies

Calories 232kcal

Author Audrey Dunham (modified slightly)

Equipment

• Stand mixer or hand mixer

Ingredients

• 1 tablespoon ground flaxseed (8 grams)
• 3 tablespoons water (45 ml)
• 2¾ cups all-purpose flour (345 grams)
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon ground cloves
• 1 cup packed brown sugar (216 grams)
• ¾ cup vegan butter or margarine, softened (170 grams)
• ¼ cup molasses (59 ml)
• ¼ cup granulated sugar for rolling (58 grams)

Instructions

• Preheat your oven to 375°F (approx. 190°C) 
• Combine the ground flaxseed and water in a small bowl and set aside.
• In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside. 
• Using a stand or handheld mixer, cream the brown sugar, butter, and molasses until fluffy, about 1 minute. Then add the flaxseed mixture and mix again for another 30 seconds.
• Add half of the dry ingredients to the sugar mixture and mix on low until mostly combined. Then add the second half of the dry ingredients and mix again, this time starting on a low speed and then increasing to high as the dough becomes thick and hard to mix. Scrape the sides and bottom of the bowl as needed. The dough will be very thick when it’s done.
• Pour the granulated sugar into a bowl and set aside. Then form 16 golf ball-sized dough balls and place them on parchment-lined or ungreased baking sheets. Roll each ball in the granulated sugar to evenly coat, then return to the baking sheet, ensuring they’re at least 3 inches (about 8 cm) apart from one another, as they will spread.
• Bake the cookies one sheet at a time on the top rack in your preheated oven for 9-10 minutes or until cracks form across the surface. It’s better to slightly underbake than to overbake. Allow the cookies to cool on the baking sheets for 3-5 minutes before transferring to a cooling rack.

Notes

FOR BEST GLUTEN-FREE VERSION: Try using your favorite gluten-free all-purpose flour in place of the regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten-free, as well. 

STORAGE: These cookies are flexible and can be stored in airtight or non airtight containers, tins, or on plates covered in foil or plastic wrap. You can also freeze these cookies for several months and they’ll be just fine!

AUDREY’S ORIGINAL RECIPE: The original recipe calls for 1¼  cup of oat flour and 1½ cup of all-purpose flour, which makes these cookies extra chewy. We tested them using just all-purpose flour so the ingredient list would be very simple and familiar to people, and the cookies are absolutely delicious both ways!

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 281mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg

Vegan Christmas Cookies Cookbook

This recipe for vegan gingersnap cookies comes from the cookbook Vegan Christmas Cookies and Cocoa by vegan recipe creator and personality Audrey Dunham. This book is a festive collection of holiday sweets and sips to enjoy with the whole family. Full of nostalgic classics and new favorites to explore, every recipe is 100% plant-based, with easy gluten-free options included. Now you can transform your kitchen into Santa’s workshop to delight both kids and kids-at-heart.

Vegan gingersnap cookie recipe adapted with permission from Vegan Christmas Cookies and Cocoa by Audrey Dunham. Photos by J.J. Steele for World of Vegan, all rights reserved.

The post Soft and Chewy Vegan Gingersnap Cookies appeared first on World of Vegan.

What makes these treats even more irresistible is their hassle-free preparation—no eggs in sight, and an easy process of shaping, freezing, and dunking in a river of melted chocolate. Get ready to experience the sheer delight of a safe-to-eat, no-bake cookie dough sensation that’s not only fun to make but even more enjoyable to devour!

Ingredient Notes And Substitutions

These amazing edible cookie dough balls are made with ingredients you likely already have in your pantry and refrigerator. Here are the ingredients you’ll need, with a few suggested substitutions!

Vegan Butter: This plant-based hero brings a rich and creamy texture to our cookie dough, ensuring a luscious taste without the need for traditional dairy. Feel free to use refined coconut oil here if you’d prefer.

Sugar: Granulated sugar provides the necessary sweetness that balances the savory notes in our cookie dough truffles, creating a perfect contrast of flavors.

Brown Sugar: Brown sugar, on the other hand, contributes moisture and a subtle molasses hint, adding depth to each bite. It elevates our cookie dough, making it irresistibly chewy and flavorful.

Applesauce: This is the secret to our egg-free delight! Applesauce steps in as a binder, ensuring the perfect cookie dough consistency without the need for eggs. Plus, it brings a hint of natural sweetness to the mix.

Peanut Butter: Creamy or crunchy, the choice is yours—either way, it’s the perfect partner to the dough’s sweetness. Use your favorite store-bought brand, or make your own homemade peanut butter.

Vanilla Extract: A dash of vanilla extract transforms our cookie dough into a fragrant masterpiece, infusing it with warmth and depth. It’s the aromatic key that turns a good treat into an extraordinary one.

All-Purpose Flour: The backbone of our dough, all-purpose flour provides structure, helping the cookie dough maintain its shape while achieving that perfect chewiness. If you’d prefer a gluten-free option, a reliable gluten-free flour blend will also work here!

Baking Soda: A small amount of baking soda is our rising star, creating the ideal lift and fluffiness in each cookie dough truffle. It ensures the perfect texture without overwhelming the delicate flavors.

Hot Water: Paired with baking soda, hot water activates its magic, helping the dough rise and giving our no-bake cookie dough that irresistible lightness. It’s the behind-the-scenes wizardry that ensures a delightful bite.

Salt: A pinch of salt is the unsung hero that elevates the sweetness and enhances all the flavors in our cookie dough. It’s the balancing act that keeps each bite perfectly nuanced.

Vegan Chocolate Chips: These little bursts of chocolatey goodness bring joy to every bite, creating pockets of melty delight in each cookie dough ball. Choose your favorite vegan chocolate chips for a personalized touch, whether it’s dark, semi-sweet, or even a playful mix.

How To Heat-Treat Flour

Ensuring the safety of your raw cookie dough goes beyond merely omitting eggs. Surprisingly, the primary concern lies in the flour, which can harbor potential pathogens such as salmonella. Fortunately, there’s a straightforward solution to enjoy worry-free indulgence. Heat treating the raw flour is crucial, requiring it to reach a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius). You can easily achieve this through one of these methods:

1. Microwave approach: Place the flour in a generously sized microwave-safe bowl and heat it at full power for 1 1⁄2 minutes, pausing at 30-second intervals to stir thoroughly.
2. Oven method: Alternatively, employ this method by preheating your oven to 300 degrees Fahrenheit (150 degrees Celsius). Spread the flour evenly on a baking sheet lined with parchment paper or a reusable silicone baking mat. Bake for 5 minutes, ensuring to stir thoroughly halfway through.
3. Stovetop instructions: Preheat a large skillet on your stovetop over medium heat. Add the flour, and stir constantly for 5 minutes.

Regardless of your chosen method, it’s crucial to allow the flour to cool completely before incorporating it into your recipe, ensuring a safe and delicious cookie dough experience.

How To Make This Edible Cookie Dough Balls Recipe

Making these cookie dough bites is a breeze! Follow these instructions for chocolate-covered cookie dough bites bliss!

Make The Dough

Cream the vegan butter, granulated sugar, and brown sugar with an electric mixer until smooth in a large bowl. Then mix in the applesauce, peanut butter, vanilla, and salt.

Dissolve the baking soda in hot water. Add it to the batter. Then, mix in the flour and stir until a dough forms.

Shape The Dough

Shape the vegan cookie dough into 1-inch balls. Arrange on a baking sheet lined with parchment paper. Place it into the freezer for one hour.

Melt The Chocolate

Using a double-boiler, melt the chocolate. You can also melt the chocolate in the microwave.

Double-Boiler Method: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure that the water doesn’t touch the bottom of the bowl. Add the chocolate to the bowl over the simmering water.

Stir continuously as the chocolate melts, ensuring it becomes smooth and glossy. Be cautious not to let any water from the steam get into the chocolate, as it can cause it to seize. Once the chocolate is fully melted and smooth, remove the bowl from the heat.

Microwave Method: Place the chocolate chips in a microwave-safe bowl. Microwave the chocolate at 50% power in short intervals, such as 20 to 30 seconds. Stir the chocolate thoroughly between each interval.

Keep a close eye on the chocolate to prevent overheating. It may not look fully melted until stirred, so check the consistency after each interval. Continue microwaving and stirring until the chocolate is completely melted and has a smooth, liquid consistency.

Allow the melted chocolate to sit for a moment before using it, as it can retain heat and continue to melt even after being removed from the microwave.

Coat The Cookie Dough Balls

Dip each peanut butter ball into the chocolate using two forks. Spin to coat. Tip: Work quickly as the chocolate can harden quickly!

Freeze The Cookie Dough Balls

Transfer the chocolate-coated cookie balls back onto the parchment-lined baking sheet. Freeze for one hour before enjoying!

Variation Ideas

These vegan cookie dough bites can be dressed up if you’d like for parties (or just for yourself!) Here are some spectacular ideas to add a little pizzazz to these bites!

Chocolate Drizzle Delight: Take your cookie dough balls to the next level by drizzling them with contrasting melted chocolate. A dark chocolate or white chocolate drizzle adds a simple, artistic touch that not only enhances the flavor but also adds an elegant finish.

Coconut Bliss: Immerse your cookie dough balls in a bed of coconut flakes for a tropical twist. The subtle nuttiness and chewy texture of coconut perfectly complement the sweet, creamy goodness of the dough.

Mini Chip Marvel: Infuse extra chocolatey goodness by mixing in vegan chocolate chips into your cookie dough. Each bite becomes a mini explosion of rich chocolate, creating a delightful contrast to the smooth dough.

Sprinkle Spectacle: Elevate the visual appeal by rolling your cookie dough balls in a medley of colorful vegan sprinkles. Not only does this add a vibrant touch, but it also introduces a delightful crunch with every bite.

Cocoa Powder Dusting: Give your cookie dough balls a sophisticated touch by dusting them with high-quality cocoa powder. This adds a hint of deep chocolate flavor and provides an enticing, velvety finish.

Crushed Nut Crunch: Add some crunch by coating them in finely chopped nuts like almonds or hazelnuts. The combination of creamy dough and the nutty exterior creates a textural symphony.

Zesty Citrus Surprise: Infuse a burst of freshness by incorporating finely grated citrus zest (lemon or orange) into your cookie dough. The citrusy notes add a refreshing element, making each bite a tantalizing experience.

Storage Tips

Proper storage ensures that your vegan cookie dough bites stay fresh and delicious. To keep them at their best, consider these suggestions:

• Refrigeration: For short-term storage, keep your vegan cookie dough bites in an airtight container in the refrigerator. This helps maintain their texture and prevents them from becoming too soft.
• Freezing for Future Indulgence: Once frozen, transfer them to a freezer-safe bag or container. They can be stored for several weeks. When ready to enjoy, simply let them thaw in the refrigerator or at room temperature for a few minutes.
• Layering with Parchment: When storing in containers, layer the cookie dough balls with parchment paper to prevent them from sticking together. This makes it easier to grab a few at a time without any fuss.
• Room Temperature Enjoyment: If you prefer a softer texture, you can store a small batch of cookie dough bites at room temperature for a day or two. However, keep in mind that they may become too soft if left out for an extended period.

Remember to label your storage containers with the date to keep track of their freshness!

FAQs

Print

Chocolate Covered Cookie Dough Balls

Eating these cookie dough truffles is like throwing a giant party for your taste buds. Chocolatey, peanut buttery, and full of fun, this may just turn into your favorite dessert!

Course Dessert

Cuisine American

Keyword cookie dough balls, cookie dough bites, cookie dough truffles

Prep Time 15 minutes minutes

Total Time 16 minutes minutes

Servings 16 cookie dough balls

Calories 469kcal

Author Michelle Cehn and Toni Okamoto

Equipment

• electric hand mixer

Ingredients

• 1 cup vegan butter softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• ¼ cup plain applesauce
• ¾ cup peanut butter
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour heat treat before using, see notes
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 2 cups dairy-free chocolate chips

Instructions

• Make the cookie dough by creaming together the vegan butter, granulated sugar, and brown sugar using an electric mixer. Then mix in the applesauce, peanut butter, vanilla extract, and salt.
• Dissolve the baking soda in hot water, then add it to the batter. Mix in the flour and stir until a dough forms.
• Shape cookie dough into 1-inch balls and place on a parchment-lined baking sheet.
• Freeze for 1 hour.
• Melt chocolate using a double boiler or microwave.
• Using two forks, dip each peanut butter ball into chocolate and spin to coat. Work fast because the chocolate hardens.
• Place on a baking sheet and freeze until ready to serve.

Notes

How to heat treat flour to be safe for consumption:

1. 1. Microwave approach: Place the flour in a generously sized microwave-safe bowl and heat it at full power for 1 1⁄2 minutes, pausing at 30-second intervals to stir thoroughly.

1. 1. Oven method: Alternatively, employ this method by preheating your oven to 300 degrees Fahrenheit (150 degrees Celsius). Spread the flour evenly on a baking sheet lined with parchment paper or a reusable silicone baking mat. Bake for 5 minutes, ensuring to stir thoroughly halfway through.

1. 1. Stovetop instructions: Preheat a large skillet on your stovetop over medium heat. Add the flour, and stir constantly for 5 minutes.

Storage:

• For short-term storage, keep your vegan cookie dough bites in an airtight container at room temperature for a day or two or in the refrigerator for up to a week.
• For longer storage, freeze on the baking sheet, then transfer to a freezer-safe bag or container. When ready to enjoy, simply let them thaw in the refrigerator or at room temperature for a few minutes.
• When storing in containers, layer the cookie dough balls with parchment paper to prevent them from sticking together. This makes it easier to grab a few at a time without any fuss.

Nutrition

Calories: 469kcal | Carbohydrates: 61g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 284mg | Potassium: 118mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 51mg | Iron: 3mg

Edible Cookie Dough Ball photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Chocolate-Covered Cookie Dough Balls appeared first on World of Vegan.

This recipe comes from Kirsten Kaminsky’s book The Traveling Vegan Cookbook. In this book, Kirsten takes us through the streets of Greece, Japan, Israel, and more with exquisite plant-based recipes for international classics such as sabich, lentil moussaka, and more.

Ready to dive right into vegan jelly donut joy? Let’s go!

What Is Sufganiyot

Sufganiyot is commonly consumed during Hanukkah, the Festival of Lights that commemorates the resistance of the Jews against the Maccabees and the supposed miracle of a small jar of oil lasting for eight days. During this holiday, Jews observe the custom of eating fried foods for each night of Hanukkah to commemorate the miracle associated with temple oil lasting for eight nights. The recipe for sufganiyot originated in Europe in the 1500s and became popular among Polish Jews who made a tradition of serving them on Hanukkah.

Traditionally, sufganiyot is filled with either jam or custard and then topped with powdered sugar and was originally made from two circles of dough surrounding a filling, stuck together and fried in one piece. The easier and more common technique used today is to deep-fry whole balls of dough, then injecting the filling with a baker’s syringe. This recipe for vegan sufganiyot uses this latter method since it’s easier but you’re more than welcome to try the more traditional way to see how it turns out!

And if you’re wondering how the name sufganiyot came about, it is derived from the Hebrew word sufganiyah, which is based on the Talmudic words sofgan and sfogga, which refer to a “spongy dough”. But don’t worry, there won’t be a spelling test here!

Serving Suggestions

So you’ve got your sweet vegan sufganiyot and you’re ready to enjoy your treat. But wait! What could possibly make your donut time even more special? Well, my friend, we have just a few suggestions for taking your sufganiyot to a whole ‘nother level:

• Raise a Glass of Vegan Milk – A cold glass of milk is absolutely the way to go when enjoying your sufganiyot. If you’re feeling the urge to make your own, try our recipe for homemade almond milk. If store-bought is more your thing, check out this vegan milk guide.
• We All Scream for Ice Cream – Maybe ice cream is more your thing—a bowl full of creamy, cool vegan goodness to go with your sufganiyot. May we suggest this Vegan Rocky Road Ice Cream? Maybe you’re more of a strawberry ice cream person? Or, perhaps, you just want a simple nice cream.
• Pudding Party – While ice cream often steals the show when it comes to cool and creamy desserts, pudding is just as delicious! Check out our Vegan Coconut Raisin Rum Tapioca Pudding for an additional Jewish treat or if you’re more of a chocolate fiend, you can’t go wrong with Silken Chocolate Pudding.

Baked Sufganiyot Alternative

If you don’t want to hassle with dough making and deep frying, not to worry. We have an extremely simple baked vegan chocolate donut recipe that you can whip up with very little effort. These would make a great alternative to sufganiyot as an easy vegan Hanukkah dessert recipe. 

More Jewish Vegan Dishes to Try

Oil-heavy foods are a signature of the Festival of Lights to commemorate the long-lasting oil that the holiday derives its traditions from. Along with sufganiyot, latkes, noodle kugel, and other fried treats are enjoyed in celebration of Hanukkah.

If you’re planning your own vegan holiday feast, check our comprehensive Hanukkah Guide for ideas and recipes! You’ll not only find the aforementioned foods listed but also recipes for vegan chopped liver, vegan brisket, vegan matzo ball soup, challah, matzah pizza, and rugalach! Yum!

Print

Sweet Vegan Sufganiyot

This sweet vegan sufganiyot is a classic Hanukkah treat but is perfect for enjoying any time of year! Grab a glass of fresh vegan milk and you’ll be on your way to some fried dough bliss.

Course Dessert

Cuisine Jewish

Keyword vegan donuts, vegan doughnuts, vegan Hanukkah dessert, vegan Hanukkah recipe, vegan Jewish recipe, vegan sufganiyot

Prep Time 2 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours

Servings 8 donuts

Calories 855kcal

Author Kirsten Kaminsky | The Traveling Vegan Cookbook

Ingredients

FOR THE DONUTS 

• 1 tablespoon active dry yeast (12 grams)
• ¼ cup lukewarm soy milk (60 ml)
• 3 tablespoons sugar, divided (45 grams)
• 1 tablespoon vegan butter, room temperature, plus more for greasing (14 grams)
• 1⅓ cups all-purpose flour, plus more for kneading (165 grams)
• pinch salt
• 1 tablespoon unsweetened applesauce (15 grams)
• 3 cups vegetable oil (720 ml)

FOR THE FILLING 

• 3 tablespoons strawberry jam (45 grams)
• 1 tablespoon powdered sugar (8 grams)

Instructions

• To make the donuts, in a small bowl combine the yeast, soy milk, ¼ cup (60 ml) of lukewarm water and 1 tablespoon (15 g) of sugar and let stand until it’s foamy, about 10 minutes. Lightly grease a medium bowl with a little vegan butter. 
• In a medium bowl, whisk together the flour, salt and remaining 2 tablespoons (30 g) of  sugar. Add the yeast mixture, applesauce and butter and beat until the dough is soft but not sticky, 3 to 5 minutes. On a floured surface, knead the dough until it’s smooth and elastic, about 3 minutes. Place the dough in the greased bowl. Cover with a towel and let it rise in a warm place for about 1½ to 2 hours, until it’s doubled in size. 
• Lightly flour a baking sheet. Punch down the dough and place it on a lightly floured surface. Knead the dough a few times, then use a rolling pin to roll it out to ⅓-inch (8  mm) thick. Use a 2½-3 inch (6-7.62 cm) cookie cutter or a glass to cut out rounds and transfer them to the floured baking sheet. Re-roll any remaining dough and repeat until it’s all cut. Cover the baking sheet with a towel and let the rounds rise for 30 minutes. 
• In a large, heavy-bottomed pot, use a thermometer to make sure the oil measures 375°F  (190°C). Spread out some paper towels on a wire rack. Working with two at a time, add the donuts to the hot oil. Fry for 45 to 50 seconds on each side, then remove them with a slotted spoon and place them on the wire rack. Repeat with the remaining donuts. Let them cool down on the rack. 
• When the donuts are cool, spoon the jam into a pastry bag fitted with the star nozzle tip. Pierce a hole in the side of each donut with the tip. Squeeze the jam inside to fill it. Sprinkle the powdered sugar on top.

Notes

• If you don’t have applesauce on hand, the sufganiyot will still come out fine.
• Depending on the size of the pot you’re using for frying, you may need more or less oil for frying.
• If you find yourself wanting some more filling in your donuts, you may want to use closer to ⅓ a cup.

Nutrition

Calories: 855kcal | Carbohydrates: 27g | Protein: 3g | Fat: 84g | Saturated Fat: 13g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 18mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

About The Recipe Author

Kirsten Kaminsky is author of The Traveling Vegan Cookbook and the creator of The Tasty K, a vegan lifestyle blog that’s centered on Kirsten’s experiences as a world traveler. You’ll find vegan travel guides and a delicious array of recipes on her vegan blog.

This vegan sufganiyot recipe was reprinted with permission from The Traveling Vegan Cookbook by Kirsten Kaminski, Page Street Publishing, Co. 2021. Photo credit: Kirsten Kaminski. Happy Hanukkah!

The post Vegan Sufganiyot Recipe for Pillowy Jelly Donuts appeared first on World of Vegan.

Unlike fluffy buttercream frosting, royal icing can be piped or drizzled in fine lines and artistic patterns that dry to a hard, crunchy finish—perfect for decorating vegan sugar cookies with. It’s easy to loosen the consistency to make it spreadable and cover large areas at once, making it an essential component that every baker can master.

This recipe comes from Vegan Christmas Cookies and Cocoa by Audrey Dunham and is perfect for the holiday season and more. This classic royal icing recipe without eggs can be used year-round for whatever your cookie decorating needs may be!

Why This Is The Best Royal Icing Recipe

• Only six ingredients: There’s a good chance you already have these common pantry staples on hand!
• Ready in minutes: This recipe is so quick and easy that it practically makes itself. Your mixer does all the work so you can reap the rewards in no time.
• Tastes great: The flavor is subtle and goes well with everything. Using only vanilla and almond extract in the mix, it has an uncanny marshmallow taste that everyone will love.
• Free of all common allergens: Everyone should be able to enjoy a beautiful treat. This recipe was made to be shared, since it’s naturally nut-free, seed-free, gluten-free, soy-free, dairy-free, egg-free, and vegan.
• Light corn syrup: Distinctly different from high-fructose corn syrup, light corn syrup is processed in the same way as cornstarch. It’s a clear, flavorless liquid sweetener that’s very helpful in candy making to prevent crystallization.

Key Ingredients

• Aquafaba: Once dumped down the drain, the brine in a can of chickpeas is now every bit as valuable as the beans themselves. Aquafaba is the liquid they’re packed in, which can be whipped just like egg whites to make cakes, meringues, and in this case, icing!
• Cream of tartar: Despite the name, there’s no dairy involved here. Cream of tartar is the acidic byproduct of fermenting grapes into wine. It helps stabilize foams, like the beaten aquafaba, to make a stronger structure that will hold up over time.
• Confectioner’s sugar: Also known as powdered sugar, or 10x sugar, this is the most crucial element in the icing, both for sweetness and structure.

How To Make Vegan Royal Icing Without Meringue Powder

Traditionally, royal icing was made with liquid egg whites or meringue powder. This was the secret ingredient that allowed it to set and dry to a hard, glossy finish. Luckily, it’s even easier to make eggless royal icing in just a few steps!

Step 1: To start, use a stand mixer with the whisk attachment installed or a hand mixer to whip together the aquafaba and cream of tartar. Start on a low speed and gradually increase it to the highest setting. It should take about 5 to 7 minutes for the mixture to be light and fluffy, much like whipped cream.

Step 2: Add half of the powdered sugar, whisk until incorporated, then add the remaining half. Whisk again until smooth and glossy. Follow that with the corn syrup and both extracts, mixing again well.

Step 3: Test the consistency to see if it’s thick enough to pipe as desired. If not, add another ½ cup of powdered sugar. If it’s too thick, add in more water, just a few drops at a time; a little bit goes a long way.

Step 4: Divide into bowls and add color if using (see below for natural coloring ideas.) Transfer into piping bags and apply to your desserts. If you don’t have traditional piping bags, you can also use zip top baggies with the very tip of one corner snipped off.

Tips For Success

• Always sift your powdered sugar! If it’s packed into the measuring cup, the ratios will be off. Clumps are also tricky to beat out once they’re already in the aquafaba mixture, so save yourself the headache and take care of it early on.
• Liquid food coloring will add more moisture to the icing, which means you’ll probably have to add more powdered sugar to achieve a firm, pipable royal icing that isn’t too runny.
• Play with different flavor extracts to make your icing more exciting. There’s everything from coconut to root beer, but bear in mind that some of these will change the color of the icing too.
• If you’re working with multiple colors at once, make sure you keep the icing you’re not working with fully covered to prevent it from drying out. Keep plastic wrap directly on the surface so it doesn’t form a crackled skin on top.

How To Store Decorated Cookies

Once applied to your desserts, let the icing stand for at least 1 to 2 hours to dry and fully set. It will take longer in more humid environments.

Carefully stack them using a piece of parchment paper in between each one and store them in an airtight container. They’ll stay fresh for a few days at room temperature or in the refrigerator for up to a week.

For longer storage, you can even freeze iced sugar cookies for up to three months! This is great if you want to get all of your holiday baking done ahead of time. Simply remove the cookies from the freezer and thaw them at room temperature in the morning on the day you want to serve them.

How To Color Vegan-Friendly Royal Icing

Plain white royal icing has a clean and elegant look. When you want to inject more color into your cookie masterpieces, it’s the perfect canvas. You can find natural food coloring in liquid or powder form at most health food stores and online. If you’d like to make your own, there are many easy ways to add color from whole food sources. Add a little bit at a time until it reaches your desired intensity.

• Red: Beet powder or annatto
• Orange: Carrot powder or pumpkin powder
• Yellow: Ground turmeric or saffron
• Green: Matcha or spinach powder
• Blue: Blue spirulina or butterfly pea tea powder
• Purple: Purple potato powder or red cabbage powder
• Black: Food-grade charcoal
• Brown: Cocoa or carob powder

Frequently Asked Questions

Recipes You’ll Love To Decorate With Royal Icing

• Our classic Vegan Sugar Cookies are the perfect base for this vegan royal icing!
• Vegan Gingersnap Cookies are also delicious to decorate for Christmas.
• These Super Fudgy Vegan Brownies are great when you want to mix up your baking routine.
• Have you tried these Vegan Pop Tarts yet? What are you waiting for? They’re super fun to decorate, and even more fun to eat!

Print

Best Vegan Royal Icing Recipe

This vegan royal icing is easy to make and use. It beautifully decorates cookies with ease and has the most delicious flavor. This recipe never lets me down, and has helped our family create cookies we’re proud to show off and share with others.

Course Dessert, Ingredient

Cuisine American

Keyword royal icing recipe, vegan royal icing

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1.5 cups of icing

Calories 267kcal

Author Audrey Dunham

Equipment

• Handheld Mixer or Stand Mixer

Ingredients

• 1⁄4 cup aquafaba the liquid inside a can of chickpeas / garbanzo beans
• 1⁄4 teaspoon cream of tartar
• 1 1⁄2 cup powdered sugar (confectioners’ sugar) measured then sifted, + more as needed
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• Food coloring optional

Instructions

• Using a handheld or stand mixer with a whisk attachment, mix the aquafaba and cream of tartar on the highest speed possible until fluffy, bright white, and very thick, 5–7 minutes.
• Add 3⁄4 cup of the powdered sugar and mix on medium speed until glossy, 30 seconds to 1 minute.
• Add the remaining 3⁄4 cup of powdered sugar, the corn syrup, vanilla extract, and almond extract and mix until incorporated.
• Decide if your icing is thick enough by adding a small amount of icing to a piping bag fitted with a decorating tip (alternatively, you can decorate your cookies with a butter knife.) Test the icing on parchment paper or on one of your cookies to see if it runs. If it does, add up to 1⁄2 cup more powdered sugar a little at a time until the icing reaches a thick enough consistency.
• Add the food coloring, if using, one drop at a time until you reach the desired color. If using multiple colors, divide the icing into small bowls and color each one separately.
• Decorate cookies with icing, followed by sprinkles or other decorative candies, if you like.
• Allow iced cookies to set at room temperature until completely dry, 1–2 hours.

Notes

Be sure to sift powdered sugar before adding to the mixing bowl.

The more food coloring you add, the longer the icing may take to dry.

For more precise decorating, use piping bags fitted with decorating tips.

Nutrition

Serving: 1tablespoon | Calories: 267kcal | Carbohydrates: 67g | Protein: 0.001g | Fat: 0.003g | Sodium: 10mg | Potassium: 294mg | Fiber: 0.003g | Sugar: 65g | Calcium: 5mg | Iron: 0.1mg

Vegan Royal Icing recipe was reprinted with permission from Vegan Christmas Cookies and Cocoa by Audrey Dunham. Photos by Candi Elm for World of Vegan, all rights reserved.

The post Vegan Royal Icing appeared first on World of Vegan.

This delightful treat is sure to become a monthly (or weekly!) family favorite. Once you bake your first loaf, you’ll realize that this recipe is a must-have for any baking repertoire. It’s an easy-to-follow recipe that brings a burst of flavor that will brighten up anyone’s day.

If your mouth is watering for a bite of sweet and tangy goodness, let’s get baking!

Why You’ll Love This Vegan Cranberry Walnut Bread

Baking your own bread is not only satisfying, but it’s also one of those activities that brings peace and comfort to your day. If family or friends take part in either the making or the eating of this bread, that’s even more reason to give it a try!

• Easy and Enjoyable to Make: Mix the simple dry and wet ingredients together and you’re good to go. No need to knead! (he he)
• Tangy, Slightly Sweet, and Heavenly: The combination of tart cranberries and crunchy walnuts is delightful. The perfectly balanced bread is not too sweet or too sour.
• Excellent for Meal Prep: Make a day or two before and you’ll have a tasty ready-made breakfast or snack whenever hunger strikes.
• Great for Breakfast, Snacks, or On-the-Go: All you need to do is slice and enjoy! This bread is incredible as is—warm, cool, or room temperature. Add a topping of choice, if desired. Our favorites include vegan butter, vegan cream cheese, thick jams, or even nut butter.
• Free of Dairy, Eggs, and Preservatives: Because you’re baking this bread yourself, there’s no added chemicals or any animal products to be wary of. You can also swap out or substitute any ingredient that you are sensitive to for even more versatility.

Key Ingredients

Explore the heart of this cranberry walnut bread recipe with a closer look at its key ingredients, where the vibrant notes of cranberries and the rich texture of walnuts come together to elevate this simple, delightful snack.

• Cranberries: These beautiful little berries are high in antioxidants and a good source of vitamins C, A, and K. Fresh cranberries are used in this recipe, but if fresh are not in season, feel free to use frozen berries thawed in the fridge. Dried cranberries can also work, but it would be best to reduce the amount of sugar to ½ (or ¾) of a cup instead.
• Walnuts: Full of omega 3s fats and fiber for a healthy heart and brain. Also high in iron, zinc, copper, selenium, vitamin C, and niacin. They’re an excellent choice of nut to add to your daily meals. Feel free to add an equal amount of nuts, if walnuts aren’t your favorite. A mix of unsalted nuts would also work well and taste lovely in this bread.
• Orange: The orange zest and juice add a small amount of bright sweetness to this fruity bread. It not only complements the tart cranberry flavor but you’ll get a tiny boost of vitamin C, as well. For an unusual twist, try using tangerine or clementine instead.
• Flaxseeds: This nutty bread is just full of healthy fats. Along with the walnuts, the flaxseed adds even more omega 3s to every bite. A ground flax “egg” acts as a binder to keep the bread dough together. You can swap out the flaxseeds (if needed) for mashed ripe banana, a powdered egg alternative, applesauce, or soaked chia seeds. Check out this vegan egg replacement guide for even more suggestions.

How To Make No Knead Cranberry Nut Bread

These simple steps are all you need to know to get started on this luscious loaf. Once you get the orange and flax egg prepped, everything else is a cinch. Just add to the bowl, mix, and bake. No need to knead!

Step 1: Zest and juice the orange. Set aside the 3-4 tablespoons of juice and zest for later.

Step 2: Make the flax egg using 3 tablespoons of warm water and 1 tablespoon of ground flaxmeal. Leave to thicken.

Step 3: Preheat the oven to 325 degrees F and grease the loaf pan. You can also line it with parchment paper.

Step 4: Mix up the dry ingredients well. The flour, salt, baking soda, baking powder, and sugar should be incorporated fully.

Step 5: Into the same bowl, add in the wet ingredients of orange zest, orange juice, flax egg, melted vegan butter, vanilla, and boiling water. Stir well until the batter is smooth.

Step 6: Add in the nuts and cranberries. Mix just enough to combine.

Step 7: Sprinkle with optional chopped walnuts and dried cranberries. Place in oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan and sit for at least an hour before removing the loaf and cutting the bread. (Note: Bread is even better the next day. It’s totally worth the wait.)

Helpful Tips and Suggestions for Serving

The best part of making a fresh loaf of bread is deciding how to enjoy it! This cranberry walnut bread is very versatile, especially with ingredients. Here are our favorite tips on ways to swap ingredients and how to serve this bread most successfully.

• Best Made Ahead: This wonderful walnut cranberry bread is even better the next day. Although it tastes delicious right out of the oven, the flavor and texture are best after resting for a day.
• Toasted vs. Chilled: Sliced and toasted (with extra vegan butter) or eaten right from the fridge slathered with vegan cream cheese are both super tasty options. Toasted tastes best with a hot cup of tea, while chilled is perfect for taking it on-the-go or with a cool beverage.
• Four Fruity Flavors: Instead of fresh cranberries, try swapping for big juicy blueberries, sliced strawberries, peeled peach halves, or in-season chopped apples.
• Go Nuts!: If walnuts aren’t your favorite, how about adding in slivered almonds, pistachios, macadamia nuts, or pecans? You could also add a sprinkling of chocolate chips to the top as well before baking.
• Feel Free to Use Gluten-Free: We’ve tested this recipe with Bob’s Red Mill Gluten-Free 1-to-1 baking flour with excellent results.
• Lower-Fat Version: For a low-to-no fat version, replace the 2 tablespoons of vegan butter with an equal amount of applesauce.
• Reduced Sugar Substitute: If you’d rather not use granulated sugar, try substituting for an equal amount of ripe, speckled, mashed bananas. Other options include date sugar, coconut sugar, or monk fruit.

Cranberry Walnut Bread Simple Storage

Store this no knead cranberry walnut bread in the fridge if you think you may not be able to eat the entire loaf in one week. If the bread will be gobbled up in less than a week, you can simply keep it covered on the counter.

A freshly baked loaf of bread will keep fresh for up to a week at room temperature, up to two weeks in the refrigerator, or for 2-3 months in the freezer. Make sure to wrap the bread in freezer paper (or parchment paper) and add it to a sealed, freezer-safe container before freezing. Thaw in the fridge a day or two before serving the bread or slice carefully and warm in the toaster.

More Easy Bread Recipes to Try

• If sumptuously savory breads are what you’re craving, make sure to try this Pesto Pull-Apart Bread, Vegan Focaccia Bread, or Rosemary Beer Bread.
• Satisfy your sweet tooth with these rich Chocolate Zucchini Bread and celebratory Vegan Challah Bread recipes!
• This herb-filled Spelt Bread recipe is perfect for everyday sandwiches, toast, and even homemade croutons.
• Bake up a batch of Vegan Filipino Bread rolls to dip into hot chocolate or slather with sweet, homemade strawberry jam. Delish!

Print

Cranberry Walnut Bread (Easy + No Knead)

This cranberry walnut bread is a sweet and satisfying crowd favorite! Bursting with the vibrant flavors of dried fruit and crunchy nuts, this festive loaf will steal the spotlight on your holiday table. With simple pantry staples and a little bit of cheerful cranberry flavor, our cranberry walnut bread is the perfect bake-ahead bread for any celebratory occasion.

Course Baked Good, Breakfast or Snack

Cuisine American

Keyword cranberry walnut bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 294kcal

Author Gina House | World of Vegan

Equipment

• Loaf Pan 5" x 9"
• Sifter
• Zester
• Orange Juicer or a simple fork will do

Ingredients

• 1 medium orange
• 1 tablespoon ground flaxmeal
• 3 tablespoons warm water
• oil or spray oil for greasing the pan
• 2 cups all-purpose flour gluten-free 1-to-1 baking flour also works well
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons vegan butter melted
• 1 teaspoon vanilla extract
• ¾ cup boiling water
• 1 cup chopped walnuts plus a handful for topping (lightly toast in a dry, preheated pan, if desired).
• 1 cup whole fresh cranberries or thawed and drained frozen cranberries
• 3 tablespoons dried sweetened cranberries for topping (optional)

Instructions

• Using a zester, zest the orange peel and set the zest aside. Cut the orange in half, squeeze the juice into a small bowl to make 4-5 tablespoons orange juice, and set aside.
• In a small ramekin, mix 1 tablespoon of ground flaxmeal with 3 tablespoons of very warm water. Let sit for at least 10 minutes until it thickens. This will be your flax egg.
• Preheat the oven to 325 degrees.
• Spray or rub the sides of the loaf pan with oil and line with parchment paper.
• In a large mixing bowl, sift together the flour, salt, baking soda, baking powder, and sugar. Then stir to fully combine the dry ingredients.
• To the same bowl, add the orange juice, orange zest, melted butter, flax egg (flaxmeal and water mixture), vanilla extract, and boiling water. Mix well.
• Add the nuts and cranberries, reserving a small amount of nuts for topping, and mix just enough to combine.
• Spoon batter into the prepared loaf pan, sprinkle the top with the walnuts and dried cranberries (this is optional), and bake for one hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan and sit for at least an hour before removing the loaf cutting the bread.

Notes

• Lower-Fat Version: Feel free to substitute 2 tablespoons of applesauce for the plant-based butter for a lower-fat version.
• Gluten-Free Option: Tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with excellent results.
• Add Some Pizzazz: Sprinkle some toasted walnuts, dried cranberries, white or dark chocolate chips, or  Turbinado sugar over the top before placing it into the oven to bake.

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Sodium: 255mg | Potassium: 120mg | Fiber: 3g | Sugar: 25g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 2mg

Thanks to our amazing recipe testers Jessica Sabbagh, Nicole Benson, and Taylor Allred for testing this recipe! Cranberry Walnut Bread photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post No Knead Cranberry Walnut Bread appeared first on World of Vegan.

This vegan baklava recipe from Zacchary Bird’s new cookbook The Vegan Baker, is easy to follow and tastes just like the real thing! You’ll never miss out on baklava again with this irresistible recipe!

What Is Baklava?

Baklava boasts a rich history dating back to the Byzantine Empire, where it began its sugary conquest. Originally a treat enjoyed by the wealthy elite, it gradually found its way to various corners of the world, evolving into the beloved pastry we relish today.

This sweet marvel showcases the artistry of layering paper-thin sheets of phyllo dough, an unleavened dough that has its roots in the kitchens of the Ottoman Empire. The nuts, a star-studded cast within the baklava layers, not only contribute to its irresistible crunch but also provide a nutritional punch with healthy fats and proteins.

The syrup, a concoction of sugar, water, and a hint of citrus, not only adds sweetness but also preserves the layers, creating a dessert that’s as enduring as its fascinating heritage. So, whether you’re savoring baklava for the first time or revisiting an old favorite, each bite is a delightful journey through time and taste!

Is Baklava Vegan?

Traditional baklava recipes typically include butter in the layers of phyllo dough, which makes them not vegan. However, many creative and delicious vegan baklava recipes have emerged, using plant-based alternatives such as vegan margarine or oil to achieve the flaky layers.

Additionally, the honey commonly found in traditional recipes can be substituted with agave syrup, maple syrup, or other liquid plant-based sweeteners. So, while traditional baklava may not be vegan, there are wonderful plant-powered alternatives available!

Non-Vegan Ingredients In Baklava

In traditional baklava recipes, there are several non-vegan ingredients to be mindful of:

• Butter: Traditional recipes use butter to brush between the layers of phyllo dough, giving baklava its flaky texture.
• Honey: Honey is often used in the syrup that’s poured over the baklava after baking. Some recipes also include honey in the nut filling.
• Clarified Butter (Ghee): In certain variations, clarified butter or ghee may be used. This is a form of butter where the milk solids have been removed, but it is still an animal-derived product.

To make a vegan version of baklava, you can substitute these ingredients with vegan alternatives, such as vegan butter, and a vegan honey substitute like agave syrup. Always check the ingredient list or ask if you’re buying baklava, as recipes can vary.

Store-Bought Vegan Baklava

Vegan store-bought brands are not as common and you’re more likely to find them in online shops versus in person. However, if the craving strikes you, you can order a platter of light and flaky baklava delivered right to your doorstep from the following brands:

• Grand Turkish Bazaar
• Gulluoglu Vegan Baklava
• Aladdin
• Samaya Delights

How To Make Baklava

If you want to try your hand at preparing your own homemade baklava, you’ll be surprised at how easy it is to make! Layer phyllo dough with chopped nuts and bake to crispy perfection. Then drizzle with a citrus syrup and enjoy!

Print

Best Vegan Baklava Recipe

For the perfect baklava experience, achieve a delightful contrast by pouring cold syrup over hot baklava or hot syrup over cold baklava. This ensures a warm blend with syrup seeping in between the layers, followed by quick cooling.

Servings 40

Calories 140kcal

Author Zacchary Bird | The Vegan Baker

Ingredients

• ½ cup plus 1 tablespoon vegan butter (125g) or coconut oil, melted
• 13 oz vegan filo pastry (375g)
• dried rose petals to serve (optional)

Nut Filling

• 2 cups pistachios (300g)
• 1 cup walnuts (100g)
• ½ brown sugar (100g)
• 1 teaspoon ground cardamom
• large pinch of sea salt

Citrus Syrup

• 5-6 large oranges, lemons, limes or grapefruits or a mix
• 2 cups granulated white sugar (400g)

Instructions

Make the Citrus Syrup

• Prepare the citrus syrup. Wash the fruit well, then slice off large strips of peel using a vegetable peeler (and avoiding too much of the white pith), until it has all been removed. Cut the peeled strips into thin slivers and add them to bowl of water as you go, to stop them browning
• Add the granulated sugar and a cup (8 fl oz) of water to a saucepan and stir briefly to dissolve. Bring to a boil. 
• Drain the citrus zest, then add it to the boiling syrup and reduce the heat to a simmer. Simmer for 45 minutes, swishing occasionally.
• Strain the syrup and allow it to cool before transferring it to a clean, sealable jar and storing it in the fridge.

Prepare the Filling

• Put the nut filling ingredients in a food processor and pulse into a rough rubble. Place the butter or coconut oil in a small saucepan over low heat and gently heat until mostly melted. Set aside.

Assemble Baklava

• Preheat the oven to 200°C (400°F). Line a baking tray about the same size as your filo sheets with parchment paper and brush a little of the butter or oil over the paper.
• When working with the filo pastry, either proceed quickly or cover with a scarcely damp tea towel to stop it drying out. Place a filo sheet on the baking tray and use a pastry brush to splatter a little of the butter or oil over the top. Brush to spread it out in an even layer, then repeat with eight more sheets of filo to create your base layer.
• Spread half the nut filling over the filo. As the number of sheets in a packet of filo can vary, count how many you have left. You will need ten sheets for the top layer, so use however many are remaining for your middle layer, repeating the buttering process. Top with the remaining nut filling.
• Brush six sheets of filo with butter or oil and place over the final layer of nuts. Place two more sheets of filo over one half of the filling at a 90-degree angle, then brush with butter or oil and tuck the ends under the filled half of the pastry. Repeat with two more filo sheets on the other side.
• Using a paring knife, and pressing down on the filo around the knife, diagonally score the baklava into diamonds, for ease of cutting later on. Delicately brush any remaining butter or oil over the top.
• Transfer the tray to the oven and immediately reduce the oven temperature to 170°C (340°F). Bake for 40 minutes, or until the pastry is crisp and golden.
• Remove the baklava from the oven and evenly pour 1 ⅔ cups of the cooled citrus syrup over the top. Bake for another 5 minutes, then remove from the oven again and allow to cool to room temperature.
• Use a sharp knife to separate the baklava into diamonds for serving and scatter with dried rose petals, if desired. The baklava will keep in an airtight container on the benchtop for up to 2 weeks of glorious snacking.

Notes

Don’t waste the citrus zest. After removing from the syrup, spread the zest on a wire rack on the benchtop to dry out for a full day. Once they’re no longer wet, toss the zest in 1/2 cup of caster sugar and store in an airtight jar. They’ll keep in the fridge for up to 3 months.

Nutrition

Calories: 140kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Sodium: 62mg | Potassium: 87mg | Fiber: 1g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Vegan baklava recipe shared with permission from The Vegan Baker by Zacchary Bird, published by Smith Street Books. Vegan baklava recipe photo by Emily Weaving.

The post Vegan Baklava appeared first on World of Vegan.

What makes this treat truly special is its dairy- and egg-free magic, allowing everyone to enjoy it! The filling strikes the ideal balance—sweet, flavorful, and nutrition-packed with every mouthwatering blueberry. Say goodbye to the worry of messy slices; this pie holds together beautifully!

When should you make it? Anytime! With the convenience of frozen blueberries, this pie is a versatile treat that brings summer vibes to your table even in the colder months. Whether it’s a special occasion or just a sweet craving, our vegan blueberry pie promises to be a joyous creation in every season. Get ready to redefine dessert indulgence!

Key Ingredients And Substitutions

Frozen Blueberries: While you can use fresh, frozen blueberries offer more convenience and affordability year round. Plus, you don’t need to thaw the blueberries first to make this pie!

Sugar: You just need simple granulated sugar for this pie. If you’d like, you can also use coconut sugar, or any granulated sugar you prefer.

Vanilla Extract: Elevate the flavor with pure vanilla extract for a subtle aromatic note.

Lemon: Both the juice and zest of a large lemon add brightness and a citrusy zing to complement the sweetness of the blueberries. Freshly squeezed lemon juice is best for optimal flavor.

Cornstarch: This acts as a thickening agent for the blueberry filling, ensuring a perfect consistency.

Vegan Pie Crust: Whether store-bought or homemade, a vegan pie crust serves as the flaky, golden vessel for this beautiful pie. In order to create the lattice look, it’s best to make your own homemade pie crust. Don’t worry, we’ll walk you through the steps!

How To Make This Vegan Blueberry Pie

Here’s the step-by-step process for making this blueberry pie made vegan!

Blueberry Filling

In a large saucepan, combine frozen blueberries, sugar, salt, and vanilla extract. Zest and juice a lemon into the mixture.

Heat over medium, stirring until blueberry juices begin to release. Once liquid accumulates, transfer it to a bowl, and whisk in cornstarch to form a pink slurry.

Pour it back into the saucepan with the blueberries. Simmer and stir until the liquid thickens (approximately 5 minutes). Remove from heat and let it cool. For quicker cooling, transfer the filling to a new bowl.

Prepare the Pie Crust

Ensure vegan butter is cold; you can freeze small cubes for a few minutes. Use ice-cold water by adding ice and allowing it to chill for 5-10 minutes.

Add the flour, salt, and sugar to your food processor and pulse to combine. Add the cubed cold butter and pulse several times until the mixture is crumbly with pea-sized chunks of butter.

Next, add the cold water, a little at a time, and pulse until you can squeeze the mixture together to form a dough.

Turn the dough onto a floured surface, knead into a ball, and divide into two patties. Flatten into discs, wrap in plastic, and refrigerate for 10-20 minutes. This step is crucial to make sure the fats solidify again, which will make the crusty nice and flaky!

Assemble Your Pie

Roll out one dough patty on a floured surface, making it slightly larger than your pie dish (about 12 inches in diameter). Carefully place it in the pie dish, leaving an inch hanging over the edge. Place it in the refrigerator for another 10-20 minutes.

Once the pie filling has cooled to room temperature, preheat the oven to 400°F and fill the crust with the cooled blueberry filling.

Roll out the second dough patty, cut into lattice strips using a pastry wheel or knife, and create a lattice weave over the pie.

Crimp the edges for a classic design. Brush the crust with soymilk or agave nectar, sprinkle with coarse sugar (if desired), and bake for 40-45 minutes. Cover with foil after 30 minutes if browning too much. Cool on a wire rack before serving.

Expert Tips

• Perfect Pie Crust: Ensure your vegan butter is well-chilled for a flaky crust. Cutting it into small cubes and briefly placing it in the freezer enhances the crust’s texture.
• Consistent Blueberry Filling: To achieve an even consistency in the blueberry filling, whisk the cornstarch into the separated blueberry juice before reintroducing it to the saucepan. This helps prevent clumps and ensures a smooth, thickened filling.
• Efficient Crust Handling: When rolling out the pie crust, work on a well-floured surface and rotate the dough regularly. This prevents sticking and ensures an even thickness, contributing to a beautifully textured crust.
• Lattice Weaving Technique: For an attractive lattice design, gently lift and fold alternating strips while placing the remaining strips in the opposite direction. This weaving technique creates an appealing pattern on top of your blueberry pie.

Serving Suggestions

• A La Mode Delight: Elevate your blueberry pie by serving each slice with a scoop of your favorite vegan vanilla or coconut milk ice cream. The warm pie alongside the cold, creamy ice cream creates a delightful contrast in textures and temperatures.
• Whipped Coconut Cream Topping: Add some creaminess to individual slices with dollops of whipped coconut cream. Its rich and airy texture complements the fruity sweetness of the blueberry filling.
• Drizzle of Sweet Agave Syrup: For an extra touch of sweetness, lightly drizzle each serving with agave syrup. Its natural sweetness enhances the flavors without overpowering the delicate taste of the blueberries.
• Fresh Mint Garnish: Introduce a burst of freshness by garnishing the pie slices with fresh mint leaves. Not only does it add a vibrant touch to the presentation, but the mint’s aroma also enhances the overall dessert experience.

How To Store

After the blueberry pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days to maintain its freshness.

To prolong the pie’s shelf life, consider freezing individual slices or the whole pie. Wrap it securely in plastic wrap and aluminum foil, or place it in an airtight container. Label with the date and store in the freezer for up to 2-3 months.

When ready to enjoy a frozen slice, thaw it in the refrigerator overnight. Reheat in the oven at a low temperature for the best texture.

To prevent the crust from becoming soggy, avoid storing the pie in direct contact with moisture. Placing a paper towel or parchment paper between the pie and the cover can help maintain its crispness.

Frequently Asked Questions

More Vegan Blueberry Recipes

Love blueberries? Try these other delicious blueberry recipes:

• Indulge in moist and fluffy vegan blueberry muffins bursting with juicy blueberries, perfect for a quick and delightful breakfast or snack.
• Transform your mornings with these light and fluffy vegan blueberry pancakes infused with the sweet goodness of blueberries, creating a delectable breakfast treat.
• Dive into a warm and comforting vegan blueberry cobbler featuring plump blueberries nestled beneath a golden, vegan biscuit topping—a delightful dessert that captures the essence of summer.

Print

Vegan Blueberry Pie

This vegan blueberry pie is absolute perfection. Dive into a symphony of plump, juicy blueberries enveloped in a flaky, golden crust, all without a hint of dairy or eggs. The pie filling holds together beautifully, so you can slice each piece without blueberry juice spreading everywhere. Each bite is a sweet, flavor-filled, and packed with nutritious blueberries. And since this pie recipe calls for frozen blueberries, it can be made any time of the year!

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 45 minutes minutes

Servings 8 people

Calories 513kcal

Author Michelle Cehn | World of Vegan

Equipment

• 1 Pie Dish
• 1 Zester
• 1 food processor optional
• 1 Pastry Wheel optional
• 1 Basting Brush optional

Ingredients

Blueberry Pie Filling

• 6 cups frozen blueberries (2 pounds)
• ⅔ cup sugar
• ¼ tsp salt
• 1 teaspoon vanilla extract
• 1 lemon large, for the juice and zest
• ¼ cup cornstarch

Vegan Pie Crust (Top and Bottom)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup vegan butter cubed
• ½ cup ice cold water
• soymilk or agave nectar optional, for basting the pie crust
• course sugar optional, for sprinkling on the pie crust

Instructions

• In a large saucepan, add the frozen blueberries, sugar, salt, and vanilla extract. Using a zester, add the zest of the lemon, followed by the juice of the lemon. Turn heat to medium and stir regularly until the blueberry juices start to release.
• Once there is some liquid blueberry juice at the bottom of the saucepan, tip the pot and carefully pour the juice into a small bowl, and stir in the cornstarch. Mix until a uniform pink slurry forms without any cornstarch. Pour this back into the saucepan and stir in with the blueberries. Continue to simmer and stir regularly until the liquid thickens, around 5 minutes. Then remove from heat and allow to cool fully. To speed up cooling, you can pour the blueberry filling into a new bowl.

Prepare the Crust Dough

• Before you begin, make sure your vegan butter is cold. You can even cut it into small cubes and place it in the freezer for a few minutes. Also, ensure your water is ice-cold. Add ice to your water and allow it to cool down for 5-10 minutes before using.
• In a food processor, combine the all-purpose flour, salt, and sugar and pulse to mix.
• Add the cold vegan butter and pulse several times until the mixture resembles coarse crumbs. You should have small pea-sized pieces of fat throughout the dough.
• Gradually add the ice-cold water to the mixture. Add more water, a little at a time, until the dough begins to come together. Be careful not to overwork the dough; it should be just moist enough to hold together.
• Turn the dough out onto a clean, floured surface. Gently knead it a few times until it comes together into a ball. Divide into two even pieces and Flatten into disc shapes. Wrap the each dough patty in plastic wrap and refrigerate it for at least 10-20 minutes. Chilling the dough allows the fats to solidify again, making the crust flaky.
• On a floured surface, roll out one dough patty into a circle slightly larger than your pie dish (about 12 inches in diameter). Roll out from the center, rotating the dough a quarter turn after every few rolls to prevent stretching the dough too much in one direction. Specks of butter in the pie dough are expected and help to make the flaky layers. Carefully lift the rolled-out dough and place it into your pie dish. Gently press it into the bottom and sides of the pan, and leave about 1 inch of dough hanging over the edge (which will be used for crimping later). Place in the refrigerator.

Assemble Your Pie

• Once the blueberry filling has cooled to room temperature fully, preheat the oven to 400 degrees F and add the filling to the crust-lined pie dish.
• Take the second dough patty from the fridge, place on a floured surface, and roll out one dough patty flat just like the first. Using a pastry wheel or knife, slice the dough into lattice strips (approximately 1 inch thick). Place all the strips going one direction over the pie. To create the lattice weave, gently lift and fold alternating strips back while you place the remaining strips laying the opposite direction, and then fold the strips back. Add one new strip at a time until the lattice is complete. Fold the dough hanging over the edge up and over the sides and use your fingers to pinch and crimp the edges to secure an create the classic crimped pie design. Alternately, if you don't have enough dough hanging over the edges, simple use a fork and press it into the edges of the dough to crimp and seal along the entire rim of the pie. Then use a knife or pastry wheel to cut off any dough hanging over the side of the pie dish.
• Brush the pie crust dough lightly with soymilk or agave nectar, and sprinkle with course sugar (if desired), and bake for 40-45 minutes. Check after 30 minutes and if the crust is browning, place a piece of tinfoil over the top.
• Remove to a wire cooling rack and allow to cool fully.

Notes

Pie Crust Design: This recipe describes how to create a classic lattice pie crust design; but feel free to get creative! You can top the pie with a full flat sheet of dough, crimp the edges, and slice slits in the dough in a star shape. You can use cookie cutters or leaf cutouts to add decorative elements made from leftover crust dough to the pie crust. 

Don’t have a food processor? You can make this crust by hand as well using a pastry cutter. You can find the full directions in our pie dough recipe article. 

Nutrition

Calories: 513kcal | Carbohydrates: 75g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 540mg | Potassium: 160mg | Fiber: 4g | Sugar: 29g | Vitamin A: 64IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 3mg

Vegan Blueberry Pie photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Vegan Blueberry Pie appeared first on World of Vegan.