Vegan Sweet-and-Salty Vanilla Bean & Cashew Butter Fudge Leave a comment


This refined-sugar-free take on the holiday classic from the No-Bake Vegan Desserts cookbook retains all the decadence thanks to rich and creamy cashew butter.

What you need:

1 cup cashew butter
¾ cup maple syrup
3 tablespoons solid coconut oil
1 teaspoon vanilla bean paste
½ teaspoon salt
Coarse salt, for garnish

What you do:

  1. Line a 6 x 8–inch baking dish with parchment paper and set aside. Into a food processor, add cashew butter, maple syrup, coconut oil, vanilla bean paste, and salt. Process for 3 minutes, or until mixture is combined and smooth. 
  2. Using a rubber spatula, pour fudge into baking dish. Gently tap dish to knock out any air bubbles. Place fudge in freezer to set for 3 hours.
  3. Once firm, remove fridge from freezer and sprinkle with coarse salt. Remove fudge from dish and cut into squares. Serve or store in freezer in an airtight container.

Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!

Subscribe





Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

SHOPPING CART

close