Serena Di Sabatino Di Diodoro
Cinnamon Churros Veganmisù
Updated: Jan 10, 2022
Here a very special recipe that is inspired by the traditional tiramisù (I said INSPIRED, please be open-minded 🤣).
I named this dessert Cinnamon Churros Veganmisù: I soaked Cinnamon Churros in espresso coffee and I topped it with super yummy vegan cashew cream that kinda tastes like mascarpone cream. Finally I garnished with cocoa powder and more crumbled cereal.
I adapted this recipe from Cucina botanica, it's quick, easy and soo delicious 😋
If you want to know more you can check out the recipe in the section below the picture 💁♀️
70g Cinnamon Churros
100g espresso coffee
80ml soy milk**
60g maple syrup***
1/4 teaspoon vanilla extract
30g light vegetable oil
Make espresso coffee and let it cool a little bit (I'm Italian so I have an espresso maker as you can see in the picture above. However, I think you can use whatever coffee you prefer here since we are changing a traditional recipe anyway 😂😂).
Line 4 small jars or glasses and cover the bottom with Cinnamon Churros (I used 10-15 Churros in each jar).
Pour coffee on the cereal layer and let them soak.
Meanwhile make the vegan custard: add cashews (well drained), soy milk, vegetable oil and vanilla extract in a blender. Blend until smooth. It might look a bit liquid but don't worry it will thicken in the fridge.
Pour the custard on top of the cereal layer and let them rest in the fridge for at least 2 hours.
At the moment of serving dust the surface with cocoa powder and top with crumbled Cinnamon Churros.
*Soak cashews in water for 4-6 hours before making this recipe or boil them for 10 minutes. They need to be soft in order to make a creamy custard.
**You can use any plant based milk you prefer.
***If you don't have maple syrup Cucina Botanica suggests using 60g sugar dissolved in 40g water.
Store the Veganmisù in the fridge for 2-3 days.
I've adapted this recipe from Cucina Botanica.
If you make it let me know! :)