back to top
Goodful

Ditch The Dairy With These 7 Incredibly Delicious Desserts

Going dairy-free is a piece of cashew cheesecake.

Posted on

Vegan Chocolate Mousse

Servings: 3

INGREDIENTS

Servings: 3

1 can reserved chickpea water (aquafaba)

½ cup dark (vegan) chocolate, melted and cooled slightly

2 tablespoons of sugar

1 teaspoon vanilla

PREPARATION

1. In a medium-sized bowl, beat aquafaba until stiff peaks form.

2. Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.

3. Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.

4. Garnish with fresh strawberries or fruit of choice.

5. Enjoy!

STRAWBERRIES & CREAM MILKSHAKE

Servings: 2

INGREDIENTS

2 cups frozen strawberries

2 frozen bananas

3 scoops dairy-free vanilla ice cream

⅔ cup dairy-free milk

¼ cup ice cubes

PREPARATION

1) In a blender, combine frozen strawberries, frozen bananas, dairy-free ice cream, dairy-free milk, and ice cubes. Blend until combined.

2) Enjoy!

MINT CHOCOLATE MILKSHAKE

Servings: 2

INGREDIENTS

2 frozen bananas

3 scoops dairy-free vanilla ice cream

2 tablespoons cocoa powder

¼ cup mint leaves

⅔ cup dairy-free milk

¼ cup ice cubes

PREPARATION

1) In a blender, combine frozen frozen bananas, dairy-free ice cream, cocoa powder, fresh mint, dairy-free milk, and ice cubes. Blend until combined.

2) Enjoy!

Advertisement

Vegan Cookies And Cream Cheesecake

Servings: 12- 14

INGREDIENTS

3-3½ cups cashews

2 tablespoons coconut oil

30 vegan chocolate sandwich cookies, divided

1 cup coconut cream

2 tablespoons lemon juice

Additional cookies to decorate top of cake, optional

PREPARATION

1. Prepare the bottom of a 9-inch springform cake pan with parchment paper.

2. In a bowl, soak cashews in boiling water for 1-2 hours.

3. In the bowl of a food processor, blend 20 cookies for 30 seconds, then pour in coconut oil and continue blending until the mixture resembles coarse crumbs.

4. Press the crumbs into the bottom of the cake pan to form an even layer. Freeze for 1 hour, or until the filling is prepared and ready.

5. Scrape the filling from 10 sandwich cookies and reserve both the filling and cookies.

6. Drain cashews and add to the bowl of a food processor. Blend until nuts start to ball up and stick together, approximately 30 seconds to 1 minute.

7. Add coconut cream and cookie cream filling to the cashews and blend until fully incorporated, then add lemon juice and continue to blend until smooth. It will resemble slightly coarser hummus.

8. Once smooth, crumble in half of the reserved scraped cookies and pulse until incorporated, but not crushed.

9. Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped cookies on top, then smooth out remaining filling over it. Decorate as desired and freeze for at least 1 hour before serving.

10. Enjoy!

Easy Chocolate Peanut Butter Fudge

Makes 1 9x9-inch tray

INGREDIENTS

9x9-inch tray

1 cup coconut butter

½ cup maple syrup

1½ cups peanut butter

1 teaspoon vanilla extract

1 4-ounce baking bar dark chocolate

PREPARATION

1. Add coconut butter and maple syrup to a saucepan over medium heat. Cook for 2-3 minutes while stirring constantly. The mixture should start out smooth then thicken into a dense paste.

2. Add peanut butter to the saucepan and stir to incorporate. Continue to cook for an additional 2-4 minutes until the mixture achieves a smooth and pourable texture.

3. Remove the peanut butter mixture from the heat and allow it to cool slightly. While the mixture cools, break up the baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it is completely melted and smooth.

4. Prepare a 9x9-inch baking tray by spraying it with nonstick cooking spray and layering it with a piece of parchment paper. Pour half of the peanut butter mixture into the baking tray and spread it out evenly. Add the melted chocolate to the remaining peanut butter mixture and mix thoroughly. Once incorporated, layer the chocolate mixture into the baking tray, over top of the peanut butter layer, and spread it evenly. Give the tray a few shakes and taps to remove any possible air bubbles and place the tray in the freezer for 1.5-2 hours to set.

5. Turnover the baking tray to remove the fudge. Cut into small rectangular pieces before serving. Fudge should be stored in the refrigerator until ready to serve.

6. Enjoy!

BANANA ICE CREAM

Servings: 2-3

INGREDIENTS

5 bananas

24 oreos

4 cups peanut butter

4 cups dark chocolate

4 cups chocolate chips

PREPARATION

1. Chop up some bananas and freeze in container for at least two hours.

2. Blend until the bananas smooth.

3. Add some Oreos and blend again.

4. Pour into a container and freeze until solid.

5. Enjoy!

Blueberry Lime Cheesecake by Pretty Pies

Check out the full recipe on Pretty Pie's website! Here's the link.