More Amazing Vegan Dessert Recipes

This vegan dessert recipe makes enough vegan caramel sauce to cover 10 medium sized apples. It's a good idea to use a tart apple, like a Granny Smith, because the sauce itself is so sweet.

You can buy actual caramel apple sticks, but popsicle sticks, skewers, or even a fork (in a pinch!) all work as well.

To prepare, you should poke the wooden stick into your apples and set a cookie sheet covered with wax paper to the side of your operation.

It can get sticky, and you don't want to be trying to find a place to put them once these guys are all lubed up!

Also, you can dip them into chopped nuts, cookie crumbs, sprinkles, and just about anything else with the same texture if you like.

Ingredients:

2 tbsp. vegan margarine
1 c. lightly packed brown sugar
1/3 c. corn syrup
1 c. sweetened condensed milk (you can buy it, or use homemade recipe below)

Directions:

In a small saucepan over low heat, melt margarine.
Stir in sugar and corn syrup.

Bring to the boil and stir in condensed milk.

Stirring constantly, cook over medium heat until boiled and thickened.

Use once it is thick and has cooled slightly. If the caramel has had time to harden, reheat until just melted.

Holding the stick, dip each apple into caramel and turn to glaze each side.

Roll in any nuts or toppings, and then set onto wax paper to cool.

This vegan condensed milk can be used in coffee, for the caramel apple recipe above, and for any other vegan dessert recipe that calls for it.

Ingredients:

2 c. soy milk
1 ¾ c. brown sugar
2 T. corn starch

Directions:

Measure the corn starch into a small glass or measuring cup.
Add 2-3 tbsp. of the soy milk and whisk with a small whisk or fork until smooth.

In a small saucepan, heat the remaining soy milk and brown sugar. Whisk in the cornstarch-soymilk mixture.

Bring to the boil, stirring constantly until thick.

Makes 1 cup condensed milk.

This is a vegan dessert recipe from The Joy of Vegan Baking , and is simple and delicious. You can decorate these simple sugar cookies to suit any holiday or celebration. It makes about 20 cookies.

Ingredients:

1 3/4 c. unbleached all purpose flour
1/2 tsp. baking powder
1/2 c. non-hydrogenated, nondairy butter
3/4 c. granulated sugar
1 1/2 tsp. Ener-G Egg Replacer
2 tbsp. water
1 tsp. vanilla extract

Directions:

Combine flour and baking powder in a bowl and set aside.

Use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.

Add the egg replacer, vanilla, and water and beat for another minute.

Add the flour and beat until the dough is smooth.

Divide the dough in half and wrap each ball in plastic wrap.

Refrigerate for 1 hour, until firm.

Preheat oven to 350°F.

Roll out one of the halves of pie crust to about 1/4 inch thickness. Make sure the dough does not get too warm-- you can put it back in the fridge if the cookies won't hold their shape.

Cut out cookies with cutters and put them on baking sheets covered in parchment paper.

Here's a great trick: Put the cookies in the fridge for 10 minutes before baking to make sure that they keep their shape.

Bake for 12-15 minutes, until they are starting to brown around the edges.

Cool on a wire rack and decorate with royal icing.

Most royal icings are made with a raw egg white, which can be dangerous. This vegan royal icing will need to sit for a few hours to harden completely. You might even consider letting it sit overnight before stacking.

Ingredients:

1.5 tsp. Ener-G Egg Replacer
2 tbsp. water
1 tsp. fresh lemon juice
1/4 tsp almond extract (or vanilla)
1.5 cups confectioner's sugar, sifted

Directions: Beat egg replacer with water and lemon juice until fluffy and dissolved.

Add sugar and beat until combined and smooth.
It might take a few hours to set up on cookies.

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