Vegan Pudding

. Essentially – Delicious Vegan chocolate cheesecake Ingredients 9 ounces digestive biscuits vegan, vegan margarine 5 oz crushed, melted 1 c level Agar flakes raw vegan chocolate 7 oz (Plamil orange flavored vegan chocolate works very well.) 1 tablespoon golden syrup 8 ounces tofu (silken tofu works best) Notes You must be able to get Agar flakes and vegan digestive biscuits in your local wholefood store. Serve small slices (it is rich enough) decorated with orange zest and orange slices. Otherwise, serve with homemade fruit coulis and ice all vegan (e. G. Swedish Glace vanilla). If you have leftover chocolate, this grid and sprinkle on top. Delicious. Method Mix the crushed biscuits with margarine. Place in a buttered pan (preferably with a removable bottom, or line the base with greaseproof paper) and tap firmly. Make Agar flakes with half a pint of water (following the instructions on the package). Meanwhile melt the chocolate and mix with corn syrup and tofu. Stir mixture and pour Agar on top of the biscuit base. Refrigerate for 2 hours.

Have you ever eaten really delicious pudding vegan? You already got my recipe, so why not try your hand at? 🙂 I often order my vegan iHerb products. Che. . .


2 replies on “Vegan Pudding”

  1. Tiger Durham407 says:

    Delicious chocolate pudding vgtalienPRSENT BY: Veggigoddess PHOTO BY: Mumsy'sCouchPotato “I tried to reduce my consumption of dairy products and I reconfigured my usual recipe of chocolate pudding in a vegan I can not tell them apart Note I mention soy creamer is much creamier than soy milk .. “RECIPE. NOTE: The author gave this recipe 10 stars. Average revenue, a note. May 4 toiles.Lire reviews (10) Review / Rate this recetteTemps preparation 5 minTEMPS COOKING 25 minPrt 3 h 30 minPORTIONS (Help) Servings USMETRICINGRDIENTS (nutrition) 2 tablespoons cornstarch 1 cup milk ** * 1 cup soy creamer soy * 1/2 cup white sugar * 3 tablespoons egg substitute (dry) * 3 oz semisweet chocolate, chopped * 2 teaspoons vanilla extract * Add to Recipe Box Add to Recipe Box My folders: * add to shopping list Add to shopping list * add a personal note Add a note personnelleMODE 1 In a medium saucepan, combine cornstarch. Corn, soy milk and soy creamer; stir to dissolve the cornstarch. Place over medium heat and add the sugar. Cook, whisking frequently, until mixture comes to a boil; remove from heat. 2 In a small bowl substitute eggs with whisk 1/4 cup hot milk mixture.; return to saucepan with remaining milk mixture. Cook over medium heat for 3-4 minutes until thickened, but not boiling. 3. Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla. 4. Pour into ramekins or custard cups. Cover with plastic wrap and let cool to room temperature. Refrigerate for 3 hours or overnight before serving.

  2. Dee Eaddy says:

    Certainly vegan pumpkin pudding. Sorry, I do not have the recipe though. Try googleing it.

Comments are closed.