There is never a lack of sweets at Christmas. It is the time of vanilla biscuits, marzipan, the cinnamon star and all kinds of delicious Christmas cakes. If you want to prepare a vegan dessert for Christmas to invest something original, but without having to learn too much time and without having to learn without advanced techniques, take a look at the recipes that we suggest today. You can keep the desserts in small glasses and serve later and the ingredients are easy to find. Suckled condensed milk serves as the basis for all desserts, which is prepared in a vegan version.
Make vegan condensed milk yourself
Condens milk is ideal for a simple vegan dessert. Vegan sugared condensed milk is difficult to get in the shop. Fortunately, you can make them at home with a few basic ingredients and simmer a little bit on the stove.
ForThis vegan variantYou only need 2 ingredients of the condensed milk: full fat coconut milk from the can and white crystal sugar. The method is super simple: bring coconut milk and sugar to a boil and then simmer for 40-45 minutes (or until the milk has reduced by half). As soon as it has cooled down to room temperature, it has the same consistency as conventional sugared condensed milk.
Ingredients
1 can (400 g) full fat coconut milk
70 g crystal sugar
Preparation:
- Put the coconut milk and sugar in a saucepan and bring to a boil over medium heat. Be careful not to boil over.
- Reduce the heat to medium to low levels and simmer for 40-45 minutes (until the liquid is reduced by about half).
- Stir or whisk about every 5 minutes.
- Remove from the stove and let it cool (when cooling it becomes even more thick).
- Store in the refrigerator for up to 10 days.
This recipe results in around 170 ml of condensed milk.
And now the ideas come on how you can use the vegan condensed milk for the preparation of delicious desserts for Christmas!
Simple vegan tiramisu in the glass
Preparation time: 10 min.
Calories: 285 kcal
Ingredients for 6 glasses:
80 g vegan sugared condensed milk
25-30 ml Espresso
100 g Cashewnüsse
120 g vegan biscuits
45 ml of water
25 ml coconut oil
20 ml lemon juice
1/4 teaspoon of vanilla extract
Cocoa to sprinkle
Preparation:
- Soak the cashew nuts in water the evening before.
- Prepare the coffee and let cool.
- Put the drained cashew nuts, the condensed milk, the water, coconut oil, lemon juice and vanilla in the blender. Puree for a few minutes until the mass is smooth.
- Crumble the cookies and fill them into the glasses. Pour the coffee on top.
- Add the cream and put it in the fridge for at least 5 to 6 hours or to serve.
- Sprinkle with cocoa when serving.
Tip: You can replace part of the coffee with Amaretto to taste.
Simple vanilla flan as a vegan dessert for Christmas
Preparation time: 5 min.
Cooking time: 6 min
Quantity: 10-12 portions
Calories: 113 kcal
Ingredients:
370 g vegan sugared condensed milk
750 ml of water
4 g Agar -agar-Pulver
25 ml of liquid caramel syrup
20 g butmehl
1 tablespoon of vanilla extract
preparation:
- Put the caramel syrup in the aluminum shapes and spread them with a spoon.
- Put 650 ml of water in a saucepan, the condensed milk, vanilla and agar agar.
- Bring it to a boil and cook for about 5 minutes with low heat.
- Dilute the corn flour with the remaining water, add to the condensed milk agar mixt and cook for another minute until it thickens.
- Pour liquid mixture into the aluminum shapes. Place in the fridge for at least two hours.
Vegan coconut cheesecake (gluten-free)
Quantity: 12 portions
Preparation time: 35 min.
Calories: 384 kcal
Ingredients:
150 g vegan sugared condensed milk (75 g for the floor and 75 g for the filling)
150 g walnuts
100 g dates, stone
50 g of coconut play
300 g cashew nuts (soaked the day before)
20 ml lemon juice
1 teaspoon of vanilla extract
50 ml of coconut oil + a little to brush the baking pan
125 g vegan coconut
150 ml of coconut milk
Preparation:
- For the cheesecake floor:Put the dates and 75 g condensed milk in the blender and process it into a creamy mass. Add the walnuts and puree again. Add the coconut flaps and mix well.
- Line the bottom of an 18 cm springform pan with baking paper and brush the edge with coconut oil.
- Spread the dough with slightly moistened hands about 4.5 cm high on the floor and on the edge of the mold.
- Store in the refrigerator while the filling is prepared.
- For the filling:Soak the cashew nuts overnight and drain. Together with the lemon juice, the vanilla essence, 75 g of vegan sugared condensed milk, coconut oil, coconut yogurt and coconut milk in the blender and stir into a homogeneous mass.
- Pour the cashew cream onto the floor and then let the cheesecake be tightened in the freezer for 4-5 hours.
- Place in the fridge for 1-2 hours before serving.
- Decorate with coconut flaps and fresh fruit and serve.
Also very tasty:Christmas cheesecake with speculoos floor to Advent
Chocolate mousse as a simple, vegan dessert for Christmas
Preparation time: 10 min.
Calories: 179 Kcal
Ingredients for 6 people:
60 g vegan sugared condensed milk
150 g of dark chocolate
170 ml aquafaba
1 teaspoon of vanilla extract
preparation:
- Melt the chocolate in a water bath or in the microwave and let it cool down, stirring from time to time.
- Beat the Aquafaba with an electric whisk. When it starts to foam, add the vanilla essence and continue struggling until it has received a consistency like stiffly beaten protein.
- Add the condensed milk and mix. Lift this mixture three times with gentle, circular movements under the melted chocolate.
- Fill in glasses and put in the fridge for at least 4 hours.
- Garnish for serving with raspberries, pistachios and coconut rasps.
