• Serena Di Sabatino Di Diodoro

Cinnamon Churros Veganmisù

Updated: Jan 10

Merry Christmas!!!

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 💁‍♀️


INGREDIENTS:

  • 70g Cinnamon Churros

  • 100g espresso coffee

  • 150g cashews*

  • 80ml soy milk**

  • 60g maple syrup***

  • 1/4 teaspoon vanilla extract

  • 30g light vegetable oil

  • cocoa powder


DIRECTIONS:

  1. 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 😂😂).

  2. Line 4 small jars or glasses and cover the bottom with Cinnamon Churros (I used 10-15 Churros in each jar).

  3. Pour coffee on the cereal layer and let them soak.

  4. 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.

  5. Pour the custard on top of the cereal layer and let them rest in the fridge for at least 2 hours.

  6. At the moment of serving dust the surface with cocoa powder and top with crumbled Cinnamon Churros.

  7. Enjoy :)


RECIPE NOTES:

  • *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.


RECIPE CARD:


If you make it let me know! :)

Related Posts

See All
banner.png