Vegan Baking Recipes Vegan Sauce, Syrup and Spread Recipes Vegan Sauce Recipes
Vegan Sauce Recipes
Want to see more vegan frosting recipes here? Help out the vegan baking community by submitting your own! Frostings are sweet spreads consisting of mostly fat, sugar and a small amount of water. They are used mainly as a topping for cakes and cookies. A higher proportion of solid fat makes frostings solid at room temperature. Vegan frosting recipes usually utilize shortening, solid fat blends and/or starch to attain proper consistency.
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Written by Mattie
0
I love caramel because it's the closest thing there is to food alchemy. Ok, maybe chocolate is close to this too but caramel involves a few basic non-exotic ingredients and a simple process. The end result is something that's truly extraordinary and more than the sum of it's parts. One of the great things about caramel is how you can just swap in certain fats and sugars to create caramels with amazing layers of flavors. The more I experiment with working with caramel this way, the more surprised I am.
I've found that building rich vegan caramel flavors (and increasingly, most other vegan baking flavor building applications) works really well when there's a small amount of unrefined coconut oil supplanting the regular fats. Unrefined coconut oil has naturally occurring compounds that mimic some of the flavors of dairy. As I developed this method further I found that a good rule is to use about 10% to 20% of the total fat consisting of coconut oil for optimum flavor. I've been using this in my latest caramels combined with vegan creams or non-dairy milk with great results. Bananas also have some of the flavor compounds found in dairy. What if I combined coconut and banana to use instead of a vegan cream and incorporated it into a caramel?
In this Banana Caramel recipe, the vegan cream is swapped out for banana puree and unrefined coconut oil. It's the most simple caramel I've ever prepared and one of the most seductive. The banana, coconut and caramel combine to make something truly special. You should be able to reduce the banana and coconut oil slightly to get a more firm caramel if you prefer. I recommend using a squeeze bottle with the top cut slightly bigger than normal for convenient application.
This is the perfect caramel for anything from apple pie, vanilla ice cream or any other dessert you want to bring to the next level.
Written by Mattie
0
Have you ever gone apple picking and brought back pounds of fresh apples with high aspirations only to watch helplessly as your prized stock slowly breaks down as you're just too busy to commit to making all the apple pies, apple turnovers, apple cider doughnuts and apple strudel? This happened to me recently and as I was opening the compost bin of shame my friend Dan mentioned, "you know, my Mom uses the soft apples for apple sauce and it comes out awesome!" This sounded really interesting to me but I still didn't have time. So why not combine these soft apples with this lack of time and make a quick and easy applesauce?
Written by Mattie
0
Where Easy Caramel Sauce is good for a quick caramel fix, Golden Caramel Sauce is the no-holds-barred version where flavor and consistency are top priorities. Traditional caramel sauce relies on heavy cream which allows the sauce to be thick and rich due to the solids present in the cream. This vegan caramel sauce recipe relies on cashew cream to supply the extra cream factor and solids, resulting in a silky smooth golden caramel that's perfect for drizzling on ice creams, baking into pies or tucked into brownies. Substitute the vanilla extract for bourbon, rum or brandy if you want an extra layer of flavor complexity.
Written by Mattie
4
Use this Easy Caramel Sauce recipe to bring another dimension to vegan cheesecakes, ice creams, pies, brownies or pretty much anything. Caramel is one of those rare taste miracles that's in the same realm of chocolate sauce and maple syrup; it would probably make cardboard taste delectable. It's liquid gold. This is an easy to make sauce that utilizes coconut cream for rich flavor. Coconut contains flavor compounds called lactones which are among the same compounds that give dairy products like cream their signature flavors. Want to turn up the flavor level to eleven? Replace the vanilla extract with 1 Tablespoon bourbon, rum or brandy.
Written by Mattie
0
There's no such thing as a drop-in replacement for cream but this Cashew Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in ganaches, custards, sauces, cakes, etc. Cashew cream is also soy-free and can be made raw if you obtain raw ingredients.
Written by Mattie
1
There's no such thing as a drop-in replacement for cream but this Soy Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in custards, fillings, sauces, cakes, etc.
Written by Mattie
2
This seductive Double Chocolate Sauce is perfect drizzled on ice cream, cake or pretty much anything else. It's chocolate sauce. What could it possibly not be good on? This vegan chocolate sauce recipe uses the tried and true formula of semi-sweet chocolate, cocoa powder and espresso powder to bring out the most complex chocolate flavor possible. Pictured on Double Chocolate Cake with Rich White Chocolate Frosting.
Written by Mattie
0
This cranberry sauce recipe is enhanced with a touch of orange juice and ginger. It's tart and sweet flavors contrast nicely with a slice of savory Stuffed Seitan.
Written by Mattie
3
Almost any non-dairy milk can be condensed with this recipe. Making vegan condensed non-dairy milk involves adding sugar and reducing it to about half it's original volume. This can take several hours and can be inconvenient if you need it for a recipe. In this case be sure to make this beforehand and store it in the fridge so you have it handy on bake day. The effort is well worth it, especially if you're making Chocolate Coconut Magic Bars or Dulce de Leche.
Written by Mattie
0
This Chunky Apple Cranberry Sauce recipe features an eclectic mix of Granny Smith apples, red wine, ginger, a dash of curry powder, currants and a touch of orange zest to unify the tartness. This makes for a complex cranberry sauce that holds its own against Seitan or other savory protein-rich feast centerpieces.
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