This is the kind of recipe you make when you want something cold, sweet, and easy. Just a handful of fresh berries tossed in lime juice and sugar until they’re glossy and a little syrupy—simple, bright, and exactly what you want to pull from the fridge on a hot day. It barely counts as a recipe, but the result tastes like summer in every bite—juicy, citrusy, and just messy enough to feel fun.

The lime dressing comes together fast—zest, juice, and sugar—and clings to the fruit in the best way. You can serve it as a light dessert, spoon it over vegan yogurt, or eat it straight from the bowl before it ever makes it to the table. The whole thing takes about ten minutes, and it’s the kind of easy you’ll want to keep coming back to.

Why You’ll Love This Berry Salad

This is one of those “keep it in the fridge all week” kind of recipes. It’s fast, flexible, and somehow always exactly what you’re in the mood for—especially when the weather gets sticky and turning on the stove feels like a trap. Made with fresh mixed berries and tossed in a tangy-sweet lime dressing, it walks the line between salad and dessert in the best possible way. Here’s why you’ll want to make it on repeat:

• Sweet, Tart, and Just a Little Syrupy: The sugar and lime work fast—drawing out the juices and turning the berries glossy and soft, with just enough syrupy glaze to spoon over yogurt, pancakes, or vegan vanilla ice cream.
• No-Cook, No-Stress: This berry salad comes together in about 10 minutes, with zero cooking required. It’s the easiest summer dessert you’ll make all season—and maybe the most refreshing.
• Built for Hot Days: Serve it chilled straight from the fridge or pack it up for a picnic. It’s cold, juicy, and the kind of snack that makes you forget the temperature for a bit.
• Perfect for Using What You’ve Got: Blueberries, blackberries, cherries, strawberries—this recipe works with whatever’s ripe and ready. Swap in peaches or mango if that’s what’s on hand. It’s flexible, forgiving, and always good.
• Actually Gets Better as It Sits: Let the berries hang out in the lime dressing for a few hours, and the flavors just deepen. The result is a soft, sweet berry salad that tastes even better the next day.

Key Ingredients for This Mixed Berry Salad

This recipe keeps things simple—just fresh fruit and a citrusy-sweet dressing that ties everything together. Every ingredient here plays a role, from the berries that burst with flavor to the lime sugar that adds shine, zip, and a little syrupy magic. Here’s what you’ll need:

• Mixed Berries: Use whatever looks best at the market or is already in your fridge. This version uses blackberries, blueberries, and cherries, but strawberries, raspberries, or sliced stone fruit work beautifully too. The key is choosing ripe, in-season fruit—juicy and sweet enough to hold up to the lime without getting lost.

• Fresh Lime Juice: This is what makes the whole salad pop. It adds tartness, balances the natural sweetness of the berries, and cuts through the syrup just enough to keep things bright. Roll your limes on the counter before juicing for max yield.
• Lime Zest: The zest brings a deeper citrus note and a hit of fragrant oil that lemon juice alone can’t deliver. Use a microplane and stop at the white pith—too much and things turn bitter fast.
• Sugar: Just a couple of teaspoons are all you need. The sugar draws out the juices from the berries, creating a light, syrupy glaze that coats every bite. If you like things extra tangy, start small and taste as you go.

How to Make This Berry Salad

No cooking, or complicated steps—just fresh fruit, a quick lime sugar dressing, and ten minutes from start to finish. It’s a salad, a snack, and a summer dessert all in one. For full recipe instructions, scroll to the end of this post!

Step 1: Prep the Mixed Berries – Start by rinsing your berries and gently patting them dry. If you’re using cherries or strawberries, pit and slice them so everything is roughly the same size. This helps the lime dressing coat the fruit evenly, making the salad easier to scoop and eat.

Step 2: Make the Lime Sugar Dressing – In a small bowl, combine the zest and juice of two limes with two teaspoons of sugar. Stir until the sugar starts to dissolve, or pulse it all together in a mini food processor if you want a smoother, more syrupy finish. Pro Tip: Zest the lime before juicing—it’s easier and way less messy.

Step 3: Toss It Together – Place the berries in a large bowl. Drizzle about half of the lime dressing over the top and gently toss to coat. Taste and add more dressing if you like things sweeter or tangier; this recipe is flexible.

Step 4: Serve or Chill – You can serve this berry salad right away, but it gets even better after it sits in the fridge for 15–30 minutes. The berries soften, the juice thickens, and the whole thing turns jammy and spoonable.

Flavor Swaps and Variations

This mixed berry salad is built to flex. Whether you’re out of one fruit or want to change up the flavor, there are plenty of ways to make it your own. Here are some easy swaps and seasonal twists to keep things interesting:

• Try Different Berries: Blueberries, blackberries, and cherries are a great combo, but raspberries and strawberries work just as well. Mix and match depending on what’s fresh, ripe, and in season. Just aim for 5–6 cups total.
• Add Stone Fruit: Want to stretch this into more of a fruit salad? Add sliced peaches, nectarines, or plums. Their juiciness pairs perfectly with the lime dressing and makes the whole thing feel a little more substantial.
• Swap the Citrus: No limes? Use lemon juice and zest for a slightly sharper, more floral twist. Or try a splash of orange juice if you want something softer and sweeter.
• Sweeten It Your Way: Granulated sugar makes the clearest glaze, but you can use maple syrup or agave for a deeper sweetness. Start small—you can always stir in more once the fruit starts releasing its juices.
• Add Fresh Herbs: A few chopped mint leaves or basil ribbons can take this salad in a more sophisticated, summer-entertaining direction. Especially good if you’re serving it as a picnic side or plated dessert.

Go Wild (If You Want To)

This recipe is perfect as-is, but it also plays well with a few bold upgrades. Here are some fun, flavorful twists to try:

• Add a splash of vanilla extract for soft, floral depth—especially good if you’re serving this over ice cream or yogurt.
• Spike it with a little booze. A splash of Grand Marnier, rum, or prosecco turns this into a grown-up dessert situation.
• Sprinkle with a touch of flaky salt. Sounds weird, tastes amazing. Especially when paired with strawberries or peaches.

These tweaks aren’t required, but they’re fun—and they make this simple vegan berry salad feel even more special.

How to Serve

This vegan berry salad is easy to make and even easier to love. Whether you’re spooning it into bowls for dessert or packing it for a picnic, here are some of our favorite ways to serve it:

• Over vegan yogurt or plant-based whipped cream. Spoon it over a chilled bowl of unsweetened vegan yogurt or whipped coconut cream for a breakfast-meets-dessert moment. It’s an easy upgrade that tastes like more effort than it is.
• With pancakes, French toast, or anything brunchy. The lime-sugar glaze makes it perfect for topping lemony pancakes or coconut French toast. You could even treat it like a fruit compote and serve it next to a slice of vegan sponge cake.
• As a cooling contrast to something savory. Pair it with smoky roasted cauliflower tacos or a sweet potato black bean burger for a bold-sweet balance that actually works. It’s also great next to something grilled, like tofu satay with spicy peanut sauce.
• Packed for a picnic or sandwich spread. This is the kind of side that plays well with handhelds—try it with a vegan lobster roll, crab cake sliders, or pulled pork-style jackfruit sandwich. Cold, juicy, and picnic-ready.
• As a light finish after something bold. This berry salad makes a great counterpoint to spicy, flavor-packed mains like a vegan banh mi or a watermelon poke bowl. Serve it chilled to bring the heat down in the best way.
• On its own, straight from the fridge. No toppings, no extras—just fruit, lime, and a little sugar. Keep a spoon in the bowl and you’re good to go.

FAQs

More Easy Vegan Summer Desserts and Fruit Recipes

• Mango Salsa
• Creamy Chia Pudding with a Fresh Berry Compote
• Kombucha Cocktail
• Easy Blackberry Cobbler (Vegan)

Did you try this berry salad recipe? Please let me know in the comments. I love hearing from you when you try a recipe on the blog!

Mixed Berry Salad with Sweet Lime Dressing

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 10 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This berry salad is everything you want in a summer side: juicy, sweet, and chilled to perfection. A quick lime-sugar dressing turns fresh berries glossy and syrupy, with just enough tang to keep it bright. It’s perfect for picnics, light desserts, or spooning straight from the fridge.

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Ingredients

• 2 cups blueberries
• 2 cups blackberries
• 2 cups cherries, pitted and halved or quartered
• zest and juice of 2 limes (zest first, then juice)
• 2 teaspoons sugar

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Instructions

1. Prep the berries. Add the blueberries, blackberries, and cherries to a large mixing bowl.
2. Make the lime sugar dressing. In a small bowl, stir together the lime zest, juice, and sugar until the sugar dissolves. For a smoother, more syrupy finish, blend in a mini food processor—totally optional.
3. Toss and taste. Pour about half the dressing over the berries and gently toss to coat. Taste and add more if you’d like it sweeter or tangier.
4. Serve chilled or at room temperature. Let it sit for 15–30 minutes for a softer, juicier texture—or serve it right if you’re short on time.

Notes

• Storage: Leftovers keep well in the fridge for up to 3 days. The berries will soften and release more juice as they sit, creating a chilled, syrupy texture.
• Extra Dressing: Any unused dressing can be stored separately and used for more fruit—or stirred into sparkling water for a quick lime spritzer.
• Use what you’ve got: This recipe works with any mix of fresh berries or soft stone fruit. Try strawberries, raspberries, peaches, or nectarines—just aim for 5–6 cups total.
• Lime tips: For max juice, use room-temperature limes and roll them on the counter before slicing. Always zest before juicing—it’s easier and avoids the mess.
• Make-ahead friendly: This salad can be made a few hours in advance and stored in the fridge. The lime dressing keeps the fruit fresh and develops a soft, syrupy texture over time.
• Not ideal for freezing: Fresh berries don’t hold up well after thawing—this one’s best enjoyed chilled and fresh.

• Prep Time: 10 minutes
• Category: Salad
• Method: Chilled, Macerated
• Cuisine: American

The post Mixed Berry Salad with Sweet Lime Dressing appeared first on Olives for Dinner.

Summer is here, and this cobbler knows exactly how to match its mood—low effort, high reward, and just sweet enough. There’s no fancy latticework here, no pastry perfection required. Just a quick batter, a scatter of berries, and a skillet that brings it all together while you let the oven do the work. What comes out is golden at the edges, soft in the center, and bursting with jammy fruit in every bite. Cobbler was built for this season—lazy energy, warm days, and that craving for something a little nostalgic, a little indulgent, and totally unfussy.

Whether you’re picking berries fresh or pulling a bag from the freezer, this recipe makes the most of summer in a single pan. Blackberries and blueberries bake down into a glossy, sweet-tart layer while the crust rises up around them—fluffy in the middle, crisp on the edges, and perfect with a cold scoop of something creamy on top. It’s casual enough for a weeknight but holds its own at a picnic or backyard hang. Serve it warm or at room temp, pass the spoons, and let it do its thing.

Why You’ll Love This Easy Blackberry Cobbler

This cobbler hits that sweet spot between homemade and no-stress. It skips the pie crust, skips the mixer, skips the stress—and still lands as something warm, buttery, and deeply nostalgic. As the fruit bubbles up and the edges turn golden, your whole kitchen smells like summer and comfort baked into one. Here are more reasons to love it:

• Jammy, juicy fruit in every bite: Blackberries and blueberries soften into a sweet-tart filling that’s bold, bright, and balanced. Fresh berries shine when they’re in season, but frozen ones hold their own—making this recipe easy to love any time of year.
• Crispy around the edges, soft in the center: The batter rises up between the fruit, forming a golden crust with a tender, cake-like middle and chewy, caramelized edges.
• Built for ease: No dough to roll. No fussy steps. Just a simple batter, a skillet, and an oven that does the rest.
• 100% vegan: There’s no need for swaps or substitutes here—this cobbler is dairy-free and egg-free by design, using plant-based basics that bake up beautifully.
• Perfect with a scoop of ice cream: Served warm and topped with vegan vanilla, this is the kind of dessert that disappears fast—whether it’s a casual weeknight or a weekend gathering.

Key Ingredients

This dessert is a lean-in, scoop-it-straight-from-the-skillet kind of recipe. The ingredients are simple, but the payoff is big: tart-sweet berries, a buttery golden crust, and that soft, cake-like middle that holds it all together. Every element here has a job, and together they make magic with almost no effort. Here’s what you’ll need:

• Frozen (or Fresh) Blackberries + Blueberries: These two team up to bring bold, sweet-tart flavor and a jammy texture as they bake. Blackberries give depth and slight tang, while blueberries soften into rich pockets of sweetness. Use fresh when they’re in season, or stick with frozen for an easy year-round option. Both work beautifully.
• Lime Juice + Zest: This is the balancing act. Lime adds acidity that wakes up the berries and cuts through the sweetness, while the zest brings in citrusy brightness without watering anything down. Together, they sharpen the fruit filling into something vibrant and craveable.
• Melted Vegan Butter: This is where the richness comes from. Melted butter gets stirred straight into the batter, giving it moisture, flavor, and that golden, crisp edge when baked. Use your favorite vegan stick butter for the best results—skip the coconut oil or margarine here.
• All-Purpose Flour: The structure behind that fluffy middle. This is what holds the batter together and helps it puff up just enough to hug the berries while baking.
• Baking Powder: The leavener that gives the batter lift. As it bakes, the batter rises around the fruit, creating a soft, cake-like texture under the bubbling berries.
• Sugar: Sweetens both the berries and the batter, helping the filling turn jammy and the edges caramelize into a golden crust.
• Soymilk: A neutral, creamy base that keeps the batter moist without overpowering it. Soymilk works especially well here for its fat and protein content, but any unsweetened plant-based milk will do in a pinch.

Summer Fruit Swaps

Got a surplus of berries or stone fruit on hand? This recipe’s flexible enough to roll with it. Use what’s ripe, what’s on sale, or what you picked too many of—this vegan summer cobbler rolls with it all:

• Cherries: Sweet, juicy, and just a little dramatic. Pit them, slice them in half, and add a splash of balsamic to boost their jammy depth.
• Peaches: This is peak summer cobbler energy. Go for soft, ripe peaches, and don’t bother peeling—just slice and toss with a little sugar and lemon juice.
• Plums: Sweet-tart and naturally rich. Slice thin and add a squeeze of lemon to add some vibrance.
• Raspberries: Bright and bold. Use them on their own or mix with blueberries or blackberries to balance the tart with sweet.
• Strawberries: Soft and juicy—but they can get mushy quick. If they’re extra ripe, just slice and use as-is. If they’re underripe or firm, toss with sugar and let them sit for 15–20 minutes to draw out juices and deepen the flavor before baking.

How to Make This Vegan Blackberry Cobbler

This cobbler skips the pie crust, skips the fuss, and still pulls off something golden, jammy, and wildly satisfying. It comes together in one bowl, one pan, and just a few easy steps. For full ingredient amounts and instructions, scroll to the recipe card at the bottom of this post!

Step 1: Sweeten the Berries – Start with your blackberries and blueberries—fresh or frozen both work. Toss them with sugar, lime zest, and lime juice until they’re coated and glossy. This step wakes up the fruit and gets the juices flowing before baking.

If you’re using fresh berries, add 1½ tablespoons of cornstarch to help thicken the juices as the cobbler bakes.

Step 2: Mix the Wet Ingredients – In a separate bowl, combine melted vegan butter, soymilk, and a splash of vanilla. Give it a quick stir—this will be the base of your easy batter.

Step 3: Sift and Stir the Dry – Over the wet mixture, sift in flour, sugar, baking powder, and salt. This helps everything blend evenly and keeps the batter tender.

Step 4: Stir It All Together – Mix the wet and dry until just combined. The batter will be thick, but don’t overwork it—you want it light and fluffy in the oven.

Step 5: Build Your Cobbler – Pour the batter into a greased cast iron skillet or baking dish. Spread it gently, then spoon the macerated berries and their juices over the top. The batter will rise up between the fruit as it bakes, creating that signature cobbler crust.

Step 6: Bake Until Golden and Bubbly – Bake at 350°F until the top is golden and the fruit is bubbling at the edges, about 45–50 minutes. Let it cool for 10–15 minutes so the juices can thicken slightly.

How to Serve This Easy Blackberry Cobbler

Whether you’re serving this dessert at a summer barbecue, a backyard dinner, or just winding down on a weeknight, this cobbler keeps things casual, comforting, and irresistibly good. Here are a few ways to make it sing:

• Vanilla ice cream (of course): Cold meets hot in the best way. Go with a creamy vegan vanilla scoop that melts into the warm cobbler crevices and turns every bite into a gooey, golden moment.
• With a boozy summer drink: Pair this easy cobbler with a refreshing vegan summer cocktail. Try our kombucha cocktail for something crisp, light, and a little unexpected. The light tang and fizz of the kombucha balances the sweetness and makes it feel a little extra.
• As the grand finale to a summer dinner get-together: This cobbler’s laid-back charm fits right in after something smoky or savory. Serve it with our vegan pulled pork sandwiches, tempeh reuben, sweet potato black bean burgers, or vegan lobster rolls to round out a classic summer spread.
• With whipped coconut cream: Light, fluffy, and easy to make—just chill a can of full-fat coconut milk and whip it with a little sugar and vanilla. Spoon generously over warm cobbler for a creamy finish.
• Straight from the skillet: Serve it warm, family-style, straight from the skillet—this easy blackberry cobbler disappears fast.

FAQs

Try These Easy Vegan Summer Desserts Next

• Vegan Caramel Blizzard
• No-Bake Vegan Cheesecake Bars
• Lemon-Saffron Custard Tarts
• Mixed Berry Salad with Sweet Lime Dressing

We hope you love this easy blackberry cobbler recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Easy Blackberry Cobbler (Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

Juicy, jammy, and golden-edged—this vegan cobbler is what summer dessert dreams are made of. A mix of blackberries and blueberries bubbles into a sweet-tart filling while the simple batter rises into a crisp, cake-like crust. It’s a no-fuss finale for lazy summer dinners and casual hangs with friends.

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Ingredients

For the filling:

• 2 cups blackberries (fresh or frozen)
• 2 cups blueberries (fresh or frozen)
• 1/3 cup granulated sugar
• Zest and juice from 1 lime
• If using fresh berries, toss with 1½ tablespoons cornstarch before baking

For the batter:

• 1/2 cup melted vegan butter
• 1/2 cup granulated sugar
• 1/2 cup unsweetened soymilk (or other plant milk)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt

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Instructions

Preheat your oven to 375°F.

Make the filling:

1. In a medium bowl, combine the blackberries and blueberries (fresh or frozen).
2. Add the sugar, lime juice, and lime zest, then toss gently to coat. 

Make the batter:

1. In a separate bowl, whisk together the melted vegan butter, sugar, and soymilk.
2. Sift in the flour, baking powder, and salt. Stir just until combined—don’t overmix.

Assemble the cobbler:

• Lightly grease a 9-inch cast iron skillet with cooking spray (or use an 11×7-inch glass baking dish).
• Pour the batter into the pan and spread evenly.
• Spoon the berry mixture evenly over the top—no need to stir or press it down. Just scatter and bake!

Bake and cool:

1. Bake for 45 minutes, or until the edges are golden brown and the top is set.
2. Let cool slightly before serving. 

Notes

• Storage: Once fully cooled, transfer leftovers to an airtight container and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat in a 300°F oven until warmed through.
• Serving Suggestions: This vegan cobbler is best served warm with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. It’s also delicious at room temperature—straight from the skillet, no fuss required.
• Fresh Berry Tip: If using fresh berries instead of frozen, add 1½ tablespoons of cornstarch to the filling to help thicken the juices while it bakes.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

This recipe was first published in 2023. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.

The post Easy Blackberry Cobbler (Vegan) appeared first on Olives for Dinner.

Some desserts are just… next level. This vegan crème brûlée? Definitely one of those. It’s got that golden, caramelized sugar top that cracks perfectly under your spoon (so satisfying!), and underneath? The creamiest, dreamiest vanilla custard that’s light, silky, and completely dairy-free and egg-free. This eight-ingredient wonder is a tiny, edible luxury that’s both simple to make and easy to love.

Whether it’s the grand finale to a dinner or a solo treat in sweats on the couch, this crème brûlée knows how to read the room and bring the right vibes. A fancy French dessert with a vegan glow-up? Yes, please. One crack, one creamy bite, and yep—this one’s love at first bite.

Why You’ll Love This Recipe

This vegan crème brûlée is like having your (dairy-free) cake and eating it too. It’s creamy, it’s dreamy, and it’s surprisingly easy—with just eight ingredients, this fancy French dessert is yours without the use of heavy cream or eggs.

• Blend, Bake, Torch, Done: This dessert might sound fancy, but it’s surprisingly simple. If you can blend, whisk, and torch, you’re golden.
• That Sugar Top Moment: The best part? Cracking into that caramelized sugar top. A sprinkle of sugar, a quick sweep of a butane torch, and bam—dessert magic!
• Vanilla Dreams: Real vanilla bean and extract give it a warm, cozy flavor that’s delivers just the right balance of warmth and sweetness.
• Friendly for All: Dairy-free, egg-free, soy-free, and gluten-free! It’s got all the classic French vibes, minus the usual allergen suspects.
• Fancy Without the Fuss: With just a few steps, some patience, and, a quick torch session (more on that later), you’ve got a dessert that’s looks way fancier than it actually is.

Key Ingredients

Every element in this vegan crème brûlée plays a distinct role, working together to create that creamy texture, subtle sweetness, and dreamy vanilla aroma. From plant-based alternatives to traditional French techniques, these ingredients come together to make a dessert that’s as rich and satisfying as the classic. Here’s what you’ll need:

• Canned Coconut Cream: This is our base for that rich, creamy custard texture. Coconut cream brings the necessary fat and a subtle hint of flavor that blends beautifully with vanilla, without overpowering it. Thai Kitchen’s coconut cream has just the right consistency, but any high-quality, thick coconut cream will work.
• Full-Fat Oat Milk (or Soy Milk): Oat milk brings creaminess without the weight. It lightens up the coconut cream slightly and keeps the custard smooth and silky. Soy milk works well too—either option helps create that lush, spoonable texture.
• JUST Egg: Made from mung beans, JUST Egg is a plant-based substitute that mimics the binding and creamy properties of traditional eggs. In crème brûlée, it adds richness, texture, and that just-right custard consistency. Think of it as the secret ingredient that holds it all together, giving our vegan version the smooth, spoonable quality you’d expect from eggs—minus the eggs.
• Sugar: Besides adding sweetness, sugar plays a key role in creating that perfect caramelized top. It also helps the custard set, giving it structure and smoothness. Plus, who doesn’t love that golden crackly crust?
• Cornstarch: Cornstarch acts as our gentle thickener, giving the custard extra stability without making it heavy. It’s subtle but essential for that flawless, creamy consistency.
• Agar Agar: Derived from red algae, agar agar is a strong player in plant-based cooking. Think of it as vegan gelatin: it sets the custard without adding any weight or flavor, letting the creamy texture and vanilla shine. While gelatin relies on collagen, agar agar brings structure from the seaweed, creating a light yet firm custard that holds up beautifully.
• Vanilla Bean: This is where that deep, cozy vanilla flavor comes from. Scrape those little specks from the pod for maximum flavor—it’s what gives crème brûlée its signature taste.

• Pinch of Salt: A little salt balances the sweetness and brings out the flavors of the coconut and vanilla. It’s subtle but makes all the difference in adding depth.
• Vanilla Extract: While the vanilla bean sets the stage, a touch of extract amplifies that rich vanilla flavor. Together, they create a layered, aromatic experience in every spoonful.
• Sugar, for Torching: You can use superfine or regular sugar for that crackly top, but superfine will caramelize a bit faster and more evenly. This is where the magic happens—when the torch meets the sugar, you’re seconds away from crème brûlée perfection.
  
  Pro Tip: If you don’t have superfine sugar, make it at home by pulsing regular granulated sugar in a blender or food processor for a few seconds. This creates a finer texture that caramelizes evenly for that perfect crème brûlée top.

How To Make Vegan Crème Brûlée (Step-By-Step)

Making vegan crème brûlée might sound fancy, but this version is simple, satisfying, and totally doable. With just a few steps and some patience, you’ll have a silky custard with a golden, crackly top. Ready to make your kitchen feel like a French patisserie? Here’s what you’ll do. Scroll to the end of this post for the full recipe details!

• Step 1: Prep the Ramekins – Set Up the Ramekins – Start by preheating your oven to 325°F (163°C). Arrange three ramekins in a baking dish—these will be your crème brûlée vessels.
• Step 2: Blend It Up – Combine coconut cream, oat milk, JUST Egg, sugar, cornstarch, agar agar, and vanilla bean in a high-speed blender. Give it a quick blend to create a smooth, custardy base.
• Step 3: Warm the Custard – Pour the blended mixture into a saucepan and gently heat it on medium. Whisk every so often for about 5 minutes, just until it starts to bubble. Remove from heat—this will give your crème brûlée that perfect creamy texture.

• Step 4: Add Vanilla – Stir in a touch of vanilla extract, then blend once more for an ultra-smooth finish.

• Step 5: Pour and Prep the Water Bath – Divide the custard mixture between the ramekins. Pour warm water into the baking dish so it reaches about two-thirds up the sides of the ramekins. This keeps the custard smooth and prevents cracks while baking.

• Step 6: Bake and Set – Bake for around 25 minutes, then leave the ramekins in the water bath as they cool. This helps the custard firm up to the right texture. After about 30 minutes, take the ramekins out and let them cool completely at room temperature.
• Step 7: Chill Out – Cover each ramekin with cling wrap (make sure it doesn’t touch the surface) and refrigerate for a few hours or overnight. This is where the custard magic happens.

• Step 8: Torch and Serve – Sprinkle a thin, even layer of superfine sugar over each custard. Hold a butane torch a few inches above the surface and move it in a circular motion until the sugar caramelizes to a golden, crackly finish.
  
  No torch? No problem. Place the ramekins on a baking sheet and pop them under a preheated broiler, keeping the door slightly ajar and watching carefully. Broil for 1–2 minutes, rotating the ramekins as needed for even caramelization. The sugar won’t get quite as glassy as a torch finish, but it’ll still melt into a golden, crackly layer. Keep an eye on them—the sugar can go from perfect to burnt in seconds. Dig in and enjoy immediately!

FAQs

Get Cracking!

Alright, it’s time to grab that torch and make some magic happen! This vegan crème brûlée is calling for that perfect, golden crack and a silky-smooth spoonful. Serve it up as a fancy dinner finale, or enjoy it on your couch in your coziest sweats—either way, dessert just got way more fun and interesting!

More Vegan French-Inspired Recipes

• Vegan Bourguignon With Seitan
• Vegan French Onion Ramen Noodle Soup
• Ratatouille (Confit Byaldi)
• Panisse Recipe (Easy & Protein-Packed!)

We hope you enjoy this vegan crème brûlée recipe! If you make it, please leave a review and star rating below to help others find and fall in love with it too. 

Vegan Creme Brulee

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 6 hours 40 minutes
• Yield: 3, 6-ounce ramekins
• Diet: Vegan

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Description

Craving a little luxury? This vegan crème brûlée has all the creamy, crackly goodness of the French classic, but it’s totally dairy-free, egg-free, soy-free, and nut-free. With just eight ingredients, this custard dessert is silky smooth, simple to make, and every bit as indulgent as the original.

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Ingredients

• 13.66-ounce can coconut cream (we used Thai Kitchen brand)
• ½ cup full-fat oat milk (soy milk also works)
• ¼ cup JUST Egg
• ¼ cup sugar
• 1 tablespoon cornstarch
• ¾ teaspoon agar agar
• ½ vanilla bean, scraped
• pinch of salt
• ½ teaspoon vanilla extract
• 3–4 tablespoons superfine sugar (for torching)

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Instructions

1. Preheat the oven to 325°F (163°C). Place the three ramekins in a baking dish and set aside.
2. Blend the Ingredients: In a high-speed blender, combine the coconut cream, plant-based milk, JUST Egg, sugar, cornstarch, agar agar, and scraped vanilla bean. Blend for 30 seconds until smooth.
3. Heat the Mixture: Transfer the blended mixture to a large saucepan. Heat over medium heat, whisking every 30 seconds, for 5–6 minutes. The mixture is ready when it just begins to bubble slightly. Remove from heat.
4. Add Vanilla Extract: Stir in the vanilla extract, then transfer the mixture back to the blender and blend again for 30 seconds.
5. Pour and Prepare the Water Bath: Pour the mixture evenly into the ramekins. Pour warm water into the baking dish so it reaches about two-thirds of the way up the sides of the ramekins. Carefully transfer to the oven, taking care not to spill water into the ramekins.
6. Bake: Bake for 25 minutes and remove from the oven. 
7. Cool Down: Leave the ramekins in the water bath for an additional 30 minutes, then remove them from the water bath. Allow them to cool completely to room temperature for an additional 30 minutes.
8. Cover and Chill: Cover each ramekin with cling wrap, ensuring it doesn’t touch the tops of the custard. Refrigerate for at least 4 hours or overnight.
9. Prepare for Serving: Before serving, take the ramekins out of the refrigerator and let them come to room temperature for 30 to 45 minutes.
10. Torch the Sugar: Sprinkle a thin, even layer of superfine sugar (about 1 tablespoon) on top of each custard. Using a butane torch, caramelize the sugar until golden and crackly.
11. Serve: Enjoy immediately!

Notes

• Refrigerating (Before Torching): Un-torched vegan crème brûlée can be stored in the refrigerator for up to 2-3 days. Cover each ramekin with cling wrap (without touching the surface) to prevent a skin from forming on the custard. This keeps the texture smooth and prevents unwanted flavors from the fridge from seeping in.
• Serving Temperature: For the ultimate creamy consistency, let the ramekins sit at room temperature for about 30–45 minutes before torching and serving. This gives the custard time to soften slightly, balancing that silky center with the crunchy top.
• Torching Tips: For the best caramelized top, sprinkle an even layer of superfine sugar (it caramelizes faster and more evenly than regular sugar). Hold the torch a few inches away and move it in a circular motion until the sugar turns golden and bubbly. Avoid staying in one spot too long to prevent burning.
• Alternative Sugar Options for Caramelization: If superfine sugar isn’t available, granulated sugar works too. Just be patient with the torch—superfine is easier to caramelize, but regular sugar still creates a beautiful crackly top with a bit more time.
• After Torching: Once you’ve torched the sugar, crème brûlée is best enjoyed immediately. The caramelized sugar will start to soften after about 20–30 minutes, losing that crisp crackly top. If it’s left too long, the sugar can dissolve into the custard, creating a watery layer that compromises texture.
• Freezing: Freezing custard-based desserts like crème brûlée is not recommended. Freezing alters the texture of the custard, often making it grainy and watery when thawed. Additionally, the crisp sugar top cannot be frozen effectively, as it will lose its texture.
• Experiment with Flavors: Vanilla is classic, but a tiny splash of liqueurs like Grand Marnier or almond extract can add a subtle twist to the custard. Just a few drops go a long way without overpowering the custard’s delicate flavor!

• Prep Time: 10 minutes
• Cool and Set Time: 6 hours
• Cook Time: 30 minutes
• Category: Dessert
• Method: Simmered, Baked
• Cuisine: French, American

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What Makes the Magic: This Homemade Cashew-Caramel Sauce!

This cashew-caramel sauce is a literal melt-in-your-mouth topping that’s perfect over vegan ice cream. Made with just five ingredients, it’s super easy to whip up and hard to resist once cooled down. When drizzled over cold ice cream, this sauce hardens up, creating a perfect shell to crack into. You can also refrigerate to create a cookie-dough texture that’s perfect plain or sprinkled with bits of chocolate. It’s perfectly rich, sweet and salty!

Ingredients used to make this recipe

This post is in partnership with Star Market for their OOrganics® and Open Nature® line of products. Your local neighborhood Star Market stores have the quality products you want, from gluten free to plant based, all at a great value.

For this recipe, I used OOrganics refined coconut oil, raw blue agave syrup, unsweetened organic almondmilk and their organic nut trio blend. OOrganics are all USDA-certified organic while still being affordable. I also used Open Nature creamy cashew butter and their salted caramel cluster cashewmilk non-dairy frozen dessert. The Open Nature brand is dedicated to clean, minimally processed products, free from 110 food additives like nitrates, benzoates, artificial flavors and preservatives.

Where to find ingredients for this recipe

The OOrganics and Open Nature lines are available exclusively at Boston‘s Star Markets, but if you live outside of the area, you can also find them at any Albertsons family of stores across the country, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, United Supermarkets and Carrs/Safeway. Visit starmarket.com/exclusivebrands to shop online or find a store near you.

Once you’ve whipped up your cashew-caramel sauce, set it aside at room temp. It will thicken and darken in the next hour or so, creating the perfect texture to drizzle over your vegan blizzard.

This vegan version of a blizzard is made with just two ingredients: OOrganics Almondmilk and Open Nature Salted Caramel Cluster Non-Dairy Frozen Dessert.

How to make a vegan blizzard

Chill the bowl of a stand mixer for at least 30 minutes. Grab your paddle attachment and beat the Cashewmilk frozen dessert and Almondmilk together for 15 seconds or until creamy and slightly smooth. Don’t overmix or your blizzard will get too loose.

This is the creamy texture that you want! It’s ready to be served. Drizzle with the cashew-caramel sauce and top with vegan dark chocolate chunks and crushed nuts.

Check out more of these sweet treats!

German Chocolate Cake Frosting Truffles

Raw Chocolate Cups with Blueberries and Cashews

Vegan Creme Brulee

Vegan Caramel Blizzard

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• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 2 servings
• Diet: Vegan

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This vegan caramel blizzard is made with a homemade cashew-caramel sauce. It makes a perfect topping over vegan ice cream. Made with just five ingredients, it’s super easy to whip up. Drizzle over cold ice cream or refrigerate to create a cookie-dough texture. This sauce is perfectly rich, sweet and salty!

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Ingredients

for the salted cashew-caramel sauce

• ½ cup OOrganics® organic refined coconut oil
• 4 tsp OOrganics® raw blue agave syrup
• 3 TB Open Nature® creamy cashew butter (this also works great with Open Nature® almond butter)
• ¼ tsp vanilla extract
• a generous pinch or two of flaky sea salt

for the vegan blizzard

• one container Open Nature® Salted Caramel Cluster Cashewmilk Non-Dairy Frozen Dessert, left out to slightly defrost for 5–10 minutes
• 1/3 cup OOrganics® unsweetened, organic original almondmilk
• handful of OOrganics® organic nut trio blend, crushed in a food processor
• handful of dark chocolate vegan chunks

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Instructions

for the salted cashew-caramel sauce

1. In a small saucepan, melt coconut oil over low heat. Remove from heat and stir in agave and cashew butter. Adjust agave and salt to taste, if desired. Stir until smooth. Add in vanilla and salt.
2. Transfer caramel mixture to a bowl to cool at room temp. Caramel with darken and thicken as it cools after about an hour. Drizzle over ice cream!

for the vegan blizzard

1. Place the empty bowl of a KitchenAid into the freezer for at least 30 minutes to chill.
2. Transfer cashewmilk ice cream and almondmilk into bowl. Using the paddle attachment on low, beat for 15 seconds until slightly smooth. Do not overmix.
3. Transfer to bowls or glasses. Top with the salted caramel, nuts and vegan chocolate chunks.

Notes

1. Once drizzled over ice cream, the caramel will harden, creating a “magic shell” you can crack into with a spoon.
2. Chill for at least an hour in the refrigerator to create a “cookie dough” texture. Microwave for 5 seconds and stir to loosen back up if needed.

• Prep Time: 1 hour
• Category: Dessert
• Method: Chilled, Mixed
• Cuisine: American

Thank you to Star Market for sponsoring this post. I had the opportunity to work with a plant-based selection of OOrganics and Open Nature products from my local Star Market in Boston—check out your local family of Albertsons stores to see what’s available in your area.

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Dessert! I don’t make much of that here, except for when I’m following a recipe for a cookbook review or trying something like this. So when I asked Jeff what he wanted me to make for Valentine’s Day and he said a lemon tart instead of something savory, I had to switch gears and step out of my comfort zone.

Which I was fine with. I just never quite get dessert right the first (or second) try, so I knew we were going to be eating a few batches of test custard before something clicked.

Thanks to awesome vegan products like Follow Your Heart’s VeganEgg and Miyoko’s Kitchen’s European Style Cultured VeganButter, I was able to make a creamy, tart and eggy custard, with a rich and buttery shortbread crust. The consistency you see in the custard here is a bit thicker than what the recipe below will produce, which is smoother and silkier, and kind of oozes and melts into the crimping of the shortbread crust.

Lemon-Saffron Custard Tarts

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• Author: erin wysocarski
• Total Time: 1 hour 50 minutes
• Yield: 4, 4.75-inch tarts
• Diet: Vegan

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Ingredients

for the shortbread crust

• 1 1/2 cup AP flour
• pinch of salt
• 3/4 cup room-temp vegan butter Miyoko’s Kitchen’s European Style Cultured VeganButter
• 1/3 cup powdered sugar
• 1 tsp bourbon

for the lemon-saffron custard

• 1, 13.66 oz. can full-fat coconut milk
• zest and juice of 2 lemons (about 1/2 cup juice)
• pinch of salt
• 1/4 cup sugar
• a pinch of saffron, crushed
• 1 TB Follow Your Heart’s VeganEgg
• 1 TB cornstarch whisked with 2 TB cold water

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Instructions

to make the shortbread crust

1. Combine the flour and salt in one bowl.
2. In a separate bowl, cream together the vegan butter and powdered sugar. Add in the bourbon and mix again to incorporate. Form into a rough ball, cover with plastic wrap and chill for about 30 minutes.
3. Divide the dough into 4 equal-sized portions. Press each portion into each of the 4 tart pans, pressing the dough down firmly and evenly as possible. Place them into the refrigerator to chill for 45 minutes more.
4. Preheat oven to 350.
5. Bake tarts for 20 minutes, or until the tops are very slightly golden. Transfer to a rack and allow to cool.

to make the lemon-saffron custard

1. Whisk together all of the custard ingredients except for the cornstarch/water mixture.
2. Bring the mixture to a small boil in a medium-sized saucepan over medium heat. Whisk in the cornstarch/water mixture and continue to stir until it thickens up.
3. Allow to cool, then pour into the tart shells.
4. Refrigerate for a few hours before serving.

Serve with aquafaba whipped topping and candied lemon or kumquat slices.

Notes

I used these tart pans to make this recipe.

I used this Martha Stewart recipe to make the candied lemon and kumquats.

I used this aquafaba fluff recipe from Seitan is my Motor.

• Prep Time: 15 minutes
• Chill Time: 75 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Chilled, Whisked
• Cuisine: American, French

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Today I’m really excited to be reviewing Angela Liddon‘s newest cookbook, Oh She Glows Every Day + hosting a giveaway!

Angela is a giant in the vegan/plant-based food blogging world for very good reasons: her recipes are all approachable, well-tested, nourishing and full of flavor! OSG Every Day is a reflection of all of these qualities and more, featuring more than 100 recipes made from whole foods. Like her first cookbook, the recipes here are all accessible and creative, and Angela additionally includes a helpful list of kitchen tools and appliances, how to stock your pantry and general kitchen tips and tricks.

Angela offers an array of smoothies, breakfast ideas, salads + soups, filling entrées and cookies + dessert. A “homemade staples” section is also included, where she includes things like basic sauces, how to cook grains and how to press tofu. Whether you are a beginner or a seasoned cook, OSG Every Day will offer something for everyone, every day!

I first made Angela’s High-Rise Pumpkin Cupcakes with Spiced Buttercream Frosting. They were super-easy to make and I loved the balance of rich spices with the sweetness of the buttercream frosting. Even though it’s warm here in Southern California, I could close my eyes and kind of pretend it was fall while they were baking because they smelled so good! Because I loved these cupcakes so much, I’m happy that the nice folks over at Avery Books are not only allowing me to share the recipe here, but are also offering a giveaway of Angela’s book!

To Enter the Giveaway:

1. Simply leave a comment below that includes your favorite Oh She Glows recipe or go-to whole food dish.

2. Share this post, using the social buttons at the very bottom of this post (and just let me know you did in your comment).

3. Hop over to my instagram and tag three friends on this post.

Do one or all to increase your chances of winning! Shipping is limited to US/Canada only. I’ll randomly pick and announce a winner on September 19. Good luck!

The winner of this giveaway is Hil’Lesha, congrats! Thanks to everyone who entered!

HIGH-RISE PUMPKIN CUPCAKES

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• Author: angela liddon
• Total Time: 50 minutes
• Yield: 12 cupcakes
• Diet: Vegan

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These irresistible pumpkin spice cupcakes are amazing in the fall or winter months—but I certainly don’t hesitate to make them in the summer, too! The cupcakes are surprisingly light and fluffy, and if you’re anything like me you might scream with delight when you see how much they rise while they bake. I use white (or light) spelt flour to give these a wonderful, moist, and light texture. If you can’t find any, you can use whole spelt flour in the recipe, but be aware that the cupcakes will be denser (yet still tasty!).

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Ingredients

for the cupcakes

• 2 1/4 cups (550 mL/10 1/2 ounces/ 300 g) white/light spelt flour (see Tip)
• 1/2 cup (125 mL) plus 2 tablespoons (30 mL) natural cane sugar
• 2 teaspoons (10 mL) baking powder
• 2 teaspoons (10 mL) ground cinnamon
• 1 1/2 teaspoons (7 mL) freshly grated nutmeg
• 1/2 teaspoon (2 mL) baking soda
• 1/2 teaspoon (2 mL) fine sea salt
• 1/4 teaspoon (1 mL) ground allspice
• 1/8 teaspoon (0.5 mL) ground cloves
• 3/4 cup (175 mL) unsweetened pumpkin purée
• 1 cup (250 mL) unsweetened almond milk
• 1/4 cup (60 mL) pure maple syrup
• 1/4 cup (60 mL) grapeseed oil or refined coconut oil, melted (see Tip)
• 1 tablespoon (15 mL) fresh lemon juice
• 2 teaspoons (10 mL) pure vanilla extract

for the spiced buttercream frosting

• 3/4 cup (175 mL) vegan butter (see Tip)
• 1 1/2 cups (375 mL) confectioners’ sugar, plus more if needed
• 1 to 3 teaspoons (5 to 15 mL) almond milk, as needed
• 1/2 teaspoon (2 mL) pure vanilla extract
• 1/2 teaspoon (2 mL) ground cinnamon, or to taste
• 1/4 teaspoon (1 mL) freshly grated nutmeg, or to taste
• Pinch of fine sea salt

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Instructions

for the cupcakes

1. Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil or line it with nonstick paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt, allspice, and cloves until combined.
3. In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil, lemon juice, and vanilla until smooth.
4. Add the wet mixture to the dry mixture and stir until combined. Stop mixing as soon as there are no dry patches of flour, on the bottom of the bowl; it’s important not to overmix spelt flour as it can result in a dense cupcake. The batter will be quite thick (like a muffin batter), but this is normal.
5. Scoop the batter (I like to use a retractable ice cream scoop) into each well of the prepared muffin tin, filling them two-thirds to three-quarters full. Smooth out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean and the cake springs back very slowly—when touched. The cupcakes rise beautifully—you might actually scream with joy when you see the beautiful rounded tops!
6. Let cool in the pan on a cooling rack for about 10 minutes. Gently transfer the cupcakes to the rack and let cool completely. (Be sure the cupcakes are not warm when you frost them, or the frosting will melt.)

for the spiced buttercream frosting

1. In a large bowl using electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for about 30 seconds until fluffy and smooth.
2. Add the sugar, 1 teaspoon (5 mL) of milk, vanilla, cinnamon, nutmeg, and salt. Beat again, starting on low speed and covering the bowl or stand mixer with a tea towel, until smooth and fluffy, stopping to scrape down the bowl as necessary. If your buttercream is still too thick, you can thin it with a touch more milk. If it becomes too thin, you can thicken it by beating in more sugar.

Tip: For the vegan butter, I use soy-free Earth Balance buttery spread. You can use whichever vegan butter you prefer, though.

Make it nut-free: Swap the almond milk for a nut-free milk of your choice, such as coconut milk.

Make it soy-free: Use soy-free vegan butter.

For Double Vanilla Buttercream: Add 1/2 teaspoon (2 mL) pure vanilla bean powder or two seeded vanilla beans and omit the cinnamon and nutmeg.

to finish the cupcakes

1. Frost the cooled cupcakes with Spiced Buttercream Frosting or Orange-Maple Coconut Whipped Cream. Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cupcakes: Place the frosted cupcakes on a plate and freeze, uncovered. Once the frosting has hardened, remove the cupcakes from the freezer and wrap them individually with plastic wrap. Transfer them to an airtight container and freeze for up to 1 month. To thaw, unwrap the cupcake and place it in the fridge or on the counter until thawed throughout.

Tip: I use grapeseed oil in this cake because it’s neutral, with virtually no flavor. I don’t recommend using a strong-tasting oil like extra-virgin olive oil. If you don’t have grapeseed oil or refined coconut oil (which is also flavorless), you can use melted virgin coconut oil. Just note that the cake will have a light coconut flavor. When using melted coconut oil, make sure the rest of your ingredients are at room temperature to prevent the coconut oil from solidifying.

Make it nut-free: Swap the almond milk for coconut milk or another nut-free milk of your choice.

Make it soy-free: Use soy-free vegan butter for the Spiced Buttercream.

Notes

The buttercream frosting yields 1 ¼ cups (300 ml)

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photograph copyright © 2016 by Sandy Nicholson (headshot photo of Angela). Photograph copyright © 2016 by Angela Liddon (cookbook cover photo).

The post Easy Vegan Pumpkin Cupcakes appeared first on Olives for Dinner.

I’ve been super excited about the release of Minimalist Baker’s new cookbook for a while now, and it was definitely worth the wait! Like Dana’s blog, this is one beautiful, gorgeous compilation that’s simple in approach but epic in its scope. With more than 100 plant-based and mostly gluten-free recipes, Minimalist Baker’s Everyday Cooking has something for everyone inside.

Dana’s unique ability to create inventive dishes while keeping the process as simple as possible is what makes her so popular among readers who are looking for approachable and familiar ways to incorporate more plant-based ingredients and dishes into their diet. If you’re looking for a recipe that takes 30 minutes or less, has 10 ingredients or less, or uses one bowl or one pot, MBEC‘s got your covered, with recipes like spicy braised tofu tostadas, hearty cocoa black bean burgers, blackberry custard pie and cheddar beer soup. And if you need a little extra inspiration to get you started, there are breathtakingly gorgeous styled and shot photos throughout!

(Photos above from Minimalist Baker’s Everyday Cooking: pizza burgers, butternut squash mac n’ cheese, double chocolate gluten-free waffles and Thai quinoa meatballs)

Now, onto the recipe and giveaway!

What is this super-creamy, mega-easy and kinda dreamy dessert? No-Bake Strawberry Cheesecake Bars! The crust is a super-simple blend of dates and raw walnuts, the cheesecake portion is raw cashews, coconut milk, lemon zest and a few other things, and it’s all topped off with a gooey and sweet strawberry topping. They are creamy yet light, perfect for storing in the freezer until ready to use, and super easy to put together. The nice folks over at Avery Books are not only allowing me to share Dana’s recipe here, but are also offering a copy of this gorgeous hardcover cookbook to one lucky reader through this post!

To enter the giveaway:

Simply leave a comment below that includes your favorite recipe that uses 10 ingredients or less AND/OR hop over to my instagram and tag three friends here.

I’ll randomly draw one winner from the blog and instagram entries on Monday, May 9. Shipping is limited to the US only. Good luck! 🙂

The winner of this giveaway is Teri, congrats! Thanks to all who entered.

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NO-BAKE STRAWBERRY CHEESECAKE BARS

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• Author: dana shultz
• Total Time: 1 hours 37 minutes
• Yield: 12 servings

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Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz

These bars taste as delicious as they look. They are a spin on my favorite 7–Ingredient Cheesecake Bites from the blog, with an extra boost of lemon flavor and a perfectly tender, date- walnut crust. Strawberry compote makes an elegant, tart- sweet sauce for serving.

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Ingredients

CRUST

• 1 cup (~22 dates or 200g) packed dates, pitted (pitted before measuring), plus more as needed
• 1 1/2 cups (180g) raw walnuts, plus more as neededPinch of sea salt (optional)

FILLING

• 1 1/2 cups (180g) raw cashews, soaked (see note) and drained
• 1 cup (236ml) full-fat or light coconut milk (or substitute plain unsweetened almond milk or DIY Almond Milk on page 6 for less creamy results), plus more as needed
• 1/2 tsp pure vanilla extract
• 1/2 cup (120ml) maple syrup (substitute up to half with organic cane sugar), plus more as needed
• 3 Tbsp (45ml) olive oil or melted coconut oil, plus more as needed
• 1 lemon, zested (1 tsp) and juiced (2 Tbsp or 30ml), plus more lemon juice as needed

STRAWBERRY TOPPING

• 2 cups (240g) frozen strawberries (or substitute fresh strawberries, hulled and chopped)
• 1-2 Tbsp (15–30ml) maple syrup (or substitute coconut sugar or organic cane sugar), plus more to taste
• 1 Tbsp (7g) cornstarch or arrowroot starch
• 2–3 Tbsp (30–45ml) water (or substitute freshly squeezed orange juice)

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Instructions

1. Add the dates to the bowl of a food processor or blender and blend until small bits remain, or the mixture forms a ball. Remove and set aside.
2. Add walnuts and salt (optional) to the bowl of the food processor or blender and process into a meal. Add the dates back in, small chunks at a time, and process until a loose dough forms—it should stick together when squeezed between your fingers. If too dry, add a few more dates. If too wet, add more walnut meal.
3. Line an 8 × 8–inch (or similar size) baking dish with parchment paper or plastic wrap and add the crust. Spread in an even layer and press down with your hands for a uniformly flat crust. Place in the freezer to set.
4. In the meantime, add the cashews, coconut milk, vanilla, maple syrup, olive oil, lemon zest, lemon juice, and salt to the bowl of a blender.
5. Blend on high until puréed, creamy, and smooth. If there is trouble blending, add a bit more liquid (either coconut milk or olive oil) to help the process along. Scrape down the sides as needed. Taste and adjust the flavors as needed, adding more maple syrup for sweetness, or lemon juice for acidity.
6. Remove the crust from the freezer and pour the cashew mixture over the crust. Tap to remove air bubbles and smooth the top with a spoon. Loosely cover with plastic wrap and return to the freezer to harden, 3–4 hours. The cheesecake will mostly keep its form in the refrigerator, but freezing will expedite the “setting” process and make slicing easier.
7. In the meantime, prepare the strawberry topping. Add the strawberries, maple syrup, cornstarch, and a bit of water to a small saucepan over medium heat.
8. Cook for 2-3 minutes, then reduce the heat and begin mashing the strawberries with a spoon to break them into smaller pieces. Cook for 3-4 minutes more, then turn off heat to let cool and thicken, stirring occasionally. Transfer to a small bowl and cover. Refrigerate to cool completely.
9. Spread the chilled strawberry topping over the hardened cheesecake (or serve separately), slice into bars, and serve. Coconut Whipped Cream (page 8) makes an excellent topping.
10. Store leftovers in the refrigerator covered for 2–3 days, or in the freezer for up to 1 month. If frozen, let thaw for 15–20 minutes to soften before serving.

Notes

*Soak the cashews for 6–8 hours in cool water, or pour boiling water over cashews and let rest uncovered at room temperature for 1 hour. Drain and proceed with the recipe as instructed.

• Prep Time: 1 hours 30 minutes
• Cook Time: 7 minutes

 

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Basic vegan macarons have four ingredients: chickpea brine (aquafaba), almond meal, caster sugar and powdered sugar. How hard can something with so few ingredients be to make?

Actually very hard!

Well, at least for me. I’m no baker and I’d rather just buy a dessert instead of trying to make it myself. However, I wanted to try them out of complete curiosity after seeing a basic macaron recipe from the lovely Charis over at Floral Frosting. After three failures in a row that had nothing to do with the recipe, but my complete inexperience with macaron-making, I got a bit obsessed with trying to make them correctly myself. Here’s what I learned from making multiple batches:

MEASURE. If you have one little ratio off with any ingredient, your macarons will not turn out correctly.

The MACRONNAGE. If you undermix or overmix the batter, your macarons may be too thin, too thick, collapse in the oven or not develop feet. See the 1:26 mark on Floral Frosting’s macaron video on how to do the macronnage correctly.

SMACK the piped macarons on the counter to release any air bubbles. Don’t be shy with smacking them and don’t skip this step or your macarons will turn into a mess in the oven.

DRY the piped macarons for two hours or until the tops are dry. If your house has any humidity, your macarons will not develop feet. Run your air conditioning for several hours before and during making macarons, or only make them when the air is cold and the humidity is low. I learned this the hard way!

The reason you want the tops dry is that the heat causes the air inside the batter to expand, pushing it upwards. Dry tops are stronger tops that aid in forming feet. Not-dry tops will result in the batter squishing through the tops, destroying your chance of getting pretty-shaped macarons.

Lots of instructions will tell you to turn the batter 10, 20 even 50 times, but I found that turning the batter until it fell back into the bowl when lifted with the spatula and settled immediately worked better than counting. It took several batches to “get” how this should look. 

BAKING: Our oven is kind of possessed. It preheats very slowly, then jacks up very quickly, and the heat isn’t quite even. But we have a thermometer which helps with predicting the oven’s behavior/current mood.

I first tried putting the piped macarons in a cold oven and bringing them up to 225 degrees, putting them into a preheated 225-degree oven, turning off the heat, venting the oven and leaving them inside until the oven was cool again.

What I discovered is that using a pizza stone lined with parchment paper in a cold oven first worked best. However! All ovens are different, and what may be successful in one oven may not work in another.

In all, making macarons was a fun, but sometimes frustrating, experience. Watching your macarons get feet for the first time is totally worth all the work.

Once your macarons are baked and cooled, they store well in the refrigerator or freezer.

So that’s it! I won’t be baking or doing any technical desserts for a while now, but this was a fun project to figure out and tackle. Check out the Vegan Meringue – Hits and Misses! Page on Facebook for more tips on vegan+aquafaba macarons from some really amazing and experienced vegan bakers. Enjoy!

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A few weeks ago, I started seeing lots of aquafaba-based marshmallow fluff and meringue recipes and photos pop up on some of the vegan blogs I follow. Although I’m definitely not a baker or dessert-maker, I was curious to try making aquafaba fluff myself. (“aqua” is Latin for “water” and “faba” is Latin for “bean” hence the name.) I had a can of chickpeas, some sugar and a Kitchen Aid mixer, so I was all set.

To make the fluff, you put the excess liquid you usually strain and rinse off of canned chickpeas into a Kitchen Aid mixer, start on slow, then increase the speed to high and it magically whips up into a beautiful marshmallow fluff in about 7-10 minutes. See the video below, via VeganBreak:

Discovered by Goose Wohlt, this technique was inspired by Jöel Roessel‘s chickpea brine experiments and has extended into the vegan community and beyond.

I first tried using the fluff in an angel food cake recipe, and it failed miserably. Then I tried to make another batch but ruined it by adding in ingredients before whipping the chickpea brine. By my fourth try, I had a beautiful fluff that I decided to add some xanthan gum and coconut cream to further thicken, and it worked beautifully! You can whip it up and serve as is, or throw some blobs into a dehydrator for a more sturdy texture. They refrigerate well and taste just like a gooey marshmallow with no beany taste at all.

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VEGAN S’MORES

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• Author: olivesfordinner.com
• Total Time: 10 hours 15 minutes
• Yield: 10-12 large marshmallows

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Ingredients

for the vegan marshmallows

• about 1 cup brine from 1 can chickpeas
• 1/3 cup superfine sugar or process regular sugar in a blender until fine
• 2 tsp xanthan gum
• ** 1/3 cup coconut cream [optional — see note in recipe below] (place unopened can upright in freezer for an hour or in refrigerator overnight to allow the fat to properly rise to the top of the can)
• pinch salt

for the rest

• vegan graham crackers
• dark chocolate, melted

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Instructions

1. Place the chickpea brine into a Kitchen Aid mixer. Using the whisk attachment, start on the low setting for a minute or two, then slowly increase to the highest setting for 7-10 minutes, or until the mixture is thick and frothy, and forms stiff peaks.
2. Drizzle the sugar into the aquafaba. Wait one minute, then add in 1 tsp of the xanthan gum. Process one minute more, then add in another teaspoon of xanthan gum, whisking for 1-2 minutes more.
3. ** I had a few readers express that adding the coconut cream resulted in the mixture deflating. I did not experience this, so add at your own discretion. If you leave the coconut cream out, this recipe will still produce a thick, marshmallow-y texture!! **
4. If using the coconut cream, break up the coconut cream into small pieces and drop into the aquafaba very slowly (it will collapse if you add it in too quickly), then add the salt and process 1 minute more. The mixture should be airy and thick. Taste and add extra sugar or salt as needed.
5. To create sturdier marshmallows, pipe or spoon 1 to 2 tablespoon-sized dollops onto a flexible, non-stick screen and place into a dehydrator. Dehydrate at 110 degrees for 8-10 hours, or until the outside has developed a texture firm enough to hold its shape. The inside should still be gooey and soft.
6. Serve with vegan graham crackers and melted chocolate. You can lightly toast the edges of the marshmallow with a butane torch or a lighter if you want.

TIP: To make the mixture thicker or thinner, use a little more or little less xanthan gum. You can use straight out of the mixer as a marshmallow fluff, dehydrate for longer or shorter to obtain the desired texture. The coconut cream is optional.

Refrigerate if not using right away. It holds its shape and texture well after refrigeration.

• Cook Time: 15 minutes

For more aquafaba-based recipes, check out these blogs!

Seitan is My Motor | Homemade Vegan Marshmallows

Keepin’ It Kind | Vegan S’mores Waffles

Vedged Out | The Best Vegan Chocolate Chip Cookies

Vegan Dad | Fluffy Tapioca Pudding

The post Homemade Vegan Marshmallows appeared first on Olives for Dinner.

I was so excited to receive a copy of Fran Costigan’s Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts from Running Press. This book is gorgeous: it’s hardcover, packed with more than 120 mind-blowing chocolate-based vegan dessert recipes and adorned with beautiful photos shot by Kate Lewis. As soon as I cracked it open, I made a mad dash to Whole Foods to pick up some chocolate so I could begin replicating some of Fran’s recipes, which are all well-crafted with easy and approachable instructions.

I started with the easiest recipe of all: Fran’s Chocolate Olive Oil Glaze for Chocolate-Dipped Anything. Dark chocolate and a touch of olive oil and salt are slowly melted over a double boiler to create the most luscious, silky and perfectly balanced chocolate glaze for, well … anything. I dragged blueberries (and maybe my fingers) through this chocolate sauce once it cooled slightly and loved its soft and melt-in-your-mouth quality.

Vegan Chocolate offers a nice balance of easy/beginner to more advanced but doable recipes like Créme Fraîche Truffles, Bittersweet Ganache-Glazed Chocolate Torte to Live For, White and Dark Chocolate Cheesecake, Intensely Chocolate Trifle, Chocolate Panna Cotta, Mocha Créme Brûlée, Chocolate Horchata and Bittersweet Chocolate Ganache Glaze.

While I am planning on making some of these, I’m excited to share the recipe for the Chocolate Olive Oil Glaze for Chocolate-Dipped Anything that Running Press has kindly agreed to be posted here. And, if that’s not enough, they are also offering a giveaway of Fran’s book to one lucky reader through this post!

To enter, simply leave a comment below that includes your favorite chocolate-based dessert. Please leave your email or some way to contact you in case your comment is drawn as the winner. Shipping is restricted to the US only.

On August 12, I’ll randomly pick a winner … good luck!

The winner of this giveaway is Ali, congrats! Thanks to everyone who entered.

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Chocolate Olive Oil Glaze for Chocolate-Dipped Anything

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• Author: fran costigan

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Reprinted with permission by Running Press © 2013 by Fran Costigan

Shiny chocolate-dipped fruit, cookies, confections, and snacks like pretzels and potato chips look gorgeous, but most of the time, when dipped in melted chocolate alone, the final result is dull or speckled with white spots. Tempered chocolate, however, yields a glossy, speckle-free appearance. Directions for seed-tempering chocolate are found in my book Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, but this recipe offers an alternative method: adding some mild tasting extra-virgin olive oil to melted chocolate. The result is not a true tempered chocolate, but this works very well as a chocolate dip and even a lusciously smooth cake glaze. If you don’t want to wait for the chocolate glaze to set, just dip and eat!

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Ingredients

• 6 ounces / 170 grams dark chocolate (70 to 72%), finely chopped
• 2 tablespoons / 30 ml mild tasting extra-virgin oil or neutral vegetable oil
• 2 pinches flaked sea salt (optional)

Recommended Items For Dipping

• Long-stem or standard strawberries
• Blueberries, raspberries, blackberries
• Cherries on the stem
• Citrus segments (mandarin oranges or grapefruit, cleaned of all pith and “string”)
• Dried fruit
• Pomegranate seeds
• Sunflower seeds
• Potato chips
• Pretzels
• Cookies

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Instructions

1. Line a sheet pan with a piece of plastic wrap, acetate, or parchment or a Silpat baking mat.
2. Melt half of the chocolate with the olive oil in a heatproof bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl), stirring a few times until the chocolate is just melted. Add the rest of the chocolate and stir until melted.
3. Remove the bowl from the saucepan. Wipe the water from the bottom of the bowl. Crush the salt (if using) between your fingers and add it to the chocolate, stirring until the chocolate is completely melted and the glaze is smooth.
4. To dip larger items: hold by the end or stem. Dip each piece two-thirds of the way into the chocolate. Lift up and allow the excess chocolate to drip back into the bowl. Set each piece on the lined sheet pan and push forward just slightly, so the chocolate doesn’t puddle too much. (Don’t worry if it does.) Allow the chocolate to set at room temperature for about 15 minutes, then refrigerate on the tray until set.

5. To dip smaller pieces, such as nuts or seeds, plunk a bunch at a time into a shallower bowl of chocolate and push them around with a fork until coated. Remove with a large fork or slotted spoon and allow the excess chocolate to drip back into the bowl. Place on the lined baking sheet to harden and then refrigerate.

6. Refrigerate until serving. The chocolate-dipped “anythings” will peel off the acetate, parchment, or Silpat when the chocolate has hardened.

Notes

Fruit must be thoroughly dry and cold before dipping (chocolate sets fastest on cold fruit). Rinse the fruit gently (do not wash berries more than 30 minutes before using), gently pat dry with paper towels and refrigerate until cold.

Fran Costigan is an internationally recognized culinary instructor, recipe developer, and innovative vegan pastry chef, and the author of three cookbooks. A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran was a pastry chef in both traditional and vegan kitchens. Today Fran teaches her distinctive courses (including her Vegan Baking Boot Camp Intensive ®) in her hometown of New York City at the Institute of Culinary Education and at the Natural Gourmet Institute and at major events throughout North America and Europe. Please visit her at francostigan.com.

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