This, my friends, could possibly be one of the best desserts I’ve ever made!
I am not joking! The feedback I got was amazing. And guess what? It is NOT my recipe.
The blueberry bit is, but the rest belongs to Amrita.
Ever since I saw her original Vegan Tiramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Matcha Tiramisu and I was totally in love with it. I had to make it.
Unfortunately, not everyone loves matcha so I had to come up with something else. Here is where the blueberries come in. My freezer was full of blueberries (I’m the kind of person who buys them every time I do the shopping, which is quite often) so I thought, let’s try blueberries.
Guess what? It turned out beautifully. I made it for a birthday party and I came home with one left (they are big portions).
I was very tempted to devour it myself (remember I am still on my sugar detox) but had a teeny-tiny bit of the cream and gave the rest to my cake-loving colleague.
So here we are. That’s the story of the Blueberry Tiramisu and below all this talk is the recipe. Enjoy!
These vegan desserts feature cashew cream
- 1 cup oat milk
- 2 tsp apple cider vinegar
- 6 tbsp vegan margarine
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cups blueberries
- 2 cups cashews
- 3 tbsp date syrup
- 1 tin coconut cream (the hard bit from the top of a tin of coconut milk)
- 1 vanilla pod
- 1 cup oat milk
- 1 3/4 cup blueberries
- 1/3 cup coconut oil
- First, you will need to make the sponge. Preheat the oven to 175 degrees celsius. Line a 13x10 inch baking tray with baking paper.
- Whisk oat milk and apple cider vinegar in a bowl and let stand for about 10 minutes to curdle. Sieve the flour, baking powder, and baking soda into a bowl.
- In a separate bowl, whisk vegan butter, sugar, and salt until light and fluffy, about a minute. Whisk in the vanilla essence.
- Now mix everything together in a big bowl until combined and lastly stir in the blueberries.
- Bake in the oven for about 20 minutes. Let cool.
- To make the cashew cream blend all the ingredients except the blueberries and coconut oil until very smooth. It might take a while depending on your blender or food processor.
- Halve the cream mixture and add blueberries and coconut cream to one half and blend again. Set aside.
- When the sponge has cooled down, cut it into the size of your glasses and place at the bottom of the glasses. Pour some of the vanilla cream on top and freeze until set.
- Now pour some of the blueberry cream on top of the vanilla cream and top with another layer of sponge.
- Repeat the layering until all the cream is gone and/or your glasses are full.
- Refrigerate to set.
Hungry for more? This vegan blueberry cake has a tart lemon glaze. The recipe includes Silk’s nondairy vanilla yogurt, apple cider vinegar, and ground flax. You can use frozen or fresh blueberries.
If your blueberry cravings still aren’t satisfied, try this blueberry pancake recipe. The vegan dish is perfect for Sunday mornings but let’s be honest, there’s no limitations to when you can eat pancakes. The recipe features oats, plant-based milk, bananas, blueberries, vanilla, and maple syrup. You can serve the pancakes with coconut yogurt, more syrup, and different berries if you like. The sky’s the limit!
For more fruity recipes, you might like this vegan chia seed pudding parfait. It can be enjoyed for breakfast, as a snack, or for dessert. It’s refreshing, filling, and nutritious.
This recipe was republished with permission from The Vegan Twins Plantry.