When this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.
Holiday Vegan Baking Recipes
I always thought properly made pumpkin pie was amazing until I tried sweet potato pie. Sweet potatoes are sweeter and the flavor is considerably more complex than pumpkin purée so that's why I was so excited to develop this Vegan Sweet Potato Pie recipe. This vegan pie is further enhanced with cashew butter, barley malt, cinnamon, ginger, nutmeg and cloves to create a flavor that will leave pumpkin in the dust. Try making it with Flaky Vegan Pie Crust.
These Vegan Vanilla and Almond Crescents are an incredibly delicious biscuit with just the right amount of sweetness and lots of rich flavours from the almonds and vanilla. My choice of coconut oil for this (and most of my cooking) is the more refined kind, which is refined by filtering it through clay to remove the coconut taste and smell. This gives a ‘buttery’ flavour and texture to the baked good with all the goodness of coconut oil, but without being overwhelmed by coconut flavours.
This Vegan White Chocolate Matcha Bonbon recipe is a great example of the possibilities that can be achieved with white chocolate and ganache. The ganache is enhanced with matcha green tea powder and a touch of rum, enrobed in a white chocolate coating then dusted again with matcha powder for a beautiful confection with subtle green tea overtones. Cocoa butter has a very small window of time between being too runny and too solid so remember to watch it closely before rolling the ganache into balls and later coating them in the white chocolate.