Vegan Baking Recipes Vegan Custard, Pudding and Mousse Recipes
Want to see more vegan custard, pudding and mousse recipes here? Help out the vegan baking community by Submitting your own! Vegan custards, puddings and mousses usually include rich, semisolid foods with creamy consistencies that are thickened with starches, gums or gels in combination with heat. Traditional, non-vegan custards are usually thickend with eggs.
11 results - showing 1 - 11
Written by thesweetlife 19
For those difficult times when you can’t decide whether to make an apple pie or a cheesecake, do both! This cheesecake utilizes soy yogurt that is left with pureed almond and non-dairy milk for up to 24 hours so the Lactobacillus cultures in the yogurt can enhance the flavors of the mixture. In order for this to work as effectively as possible it’s important to use unsweetened non-dairy soy yogurt containing Lactobacillus and with as little additives and thickeners as possible. Lactobacillus cultures are bacteria that ferment sugars in the food and produce complex flavors and acids such as lactic acid.
Try to stay away from soy yogurts that contain ingredients ending in starch or gum. These thickeners isolate the activity of the Lactobacillus, making it less effective. This recipe must be used with soy yogurt. Non-soy yogurts such as almond yogurt and coconut yogurt lack sufficient flavor and fermentable materials necessary to develop the tart, dairy-esque flavor we’re looking for. Plus, non-soy yogurts consist of large amounts of starches and gums which often make them more similar to pudding than yogurt.
If you don’t have access to almond flour, 240 grams of whole unsoaked almonds, cashews, hazelnuts, peanuts or even pine nuts will do as long as nuts with skins have their skins removed. Each different type of nut will bring its own distinctive flavor to this cheesecake. Imagine using hazelnuts in a chocolate cheesecake! To use whole nuts, grind them in a food processor or blender until they’re the consistency of fine sand. Then add them to the soy yogurt and blend as directed in the recipe.
Coconut oil, lemon juice, vanilla extract and salt further enhance the yogurt mixture. Caramel and caramelized apples are then folded in, which truly brings this cheesecake to another level. I prefer to bake vegan cheesecakes at lower temperatures for longer periods rather than using thickeners like agar to save time. Thickeners tend to coat flavor molecules in their gel-like suspension which can make flavors draw out longer but less intense. I find that vegan cheesecakes benefit by as much flavor intensity of well balanced flavors as possible. The recipe steps may seem daunting at first but fear not, dear baker. This cheesecake can be prepared in sections leading up to serving day.
Pumpkin Cheesecake is one of my favorite desserts during the holidays. This recipe variation pairs pumpkin with Easy Caramel Sauce for a great way to end a feast. It also features barley malt syrup, lemon juice, cinnamon and ginger powder to help marry bold pumpkin flavor with vegan creaminess. I recommend opting for non-hydrogenated vegan cream cheese so you can avoid trans fats. This vegan cheesecake also goes great with a dollop of Vanilla Ice Cream.
Bread Pudding is probably the most comfortable comfort food. What other type of food has a moist pudding-like texture paired with a soft cake-like feel? Take some barley malt syrup, cinnamon, nugmeg, ginger and cloves. Now add some pumpkin and bourbon to the mix and you have recipe to warm your soul. In one bite all your worries are forgotten for a few minutes. Preparing this vegan Pumpkin Bourbon Bread Pudding recipe is really easy, provided you already have pumpkin purée. For the base, you can use any bread that is light in color and neutral in flavor.
Written by whitney 2
Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple Mexican Chocolate Tofu Pudding recipe is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.
Written by Mattie 5
This Flourless Chocolate Raspberry Mousse recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla extract. It's then blended with fresh raspberries for a delectable combination. It's also easy to make, wheat free and doesn't even require baking. The hardest part is waiting several hours for it to firm up in the fridge.
This Creamy Cashew Cheesecake recipe is a natural take on a vegan cheesecake that doesn't use space age ingredients like cheesecakes using store bought vegan cream cheeses often do. I tried to strike a good balance between unprocessed ingredients and high quality flavor. This cheesecake uses a cashew base enhanced with apple cider vinegar, lemon juice and just the right amount of sugar and vanilla extract to tie it all together.
Written by Mattie 1
This Sweet Corn Tomatillo Pudding recipe features savory buttery flavor enhancers such as non-dairy milk, brown rice syrup, corn kernels, lime juice, just the right ratio of corn flour to corn meal and chopped tomatillos for a welcoming spicy finish. The result is a vegan bread pudding that elevates corn to newfound status in the bread pudding world. You'll never need to go to another corporate American Tex Mex restaurant again to get it.
This is the classic vegan cheesecake recipe of dinner party legend. It relies on the amazing flavors of your favorite vegan cream cheese enhanced with a touch of non-dairy yogurt, non-dairy milk and just the right amount of flour for optimum flavor and texture. It's worth buying a spring form pan for.
11 results - showing 1 - 11
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