Cashew Cream

This is a delicious and very versatile alternative to dairy cream or commercial vegan/dairy-free alternatives - use it in both desserts and savoury dishes. The recipe allows you to make either thick or thinnish cream, simply by adjusting the liquid.

Photo courtesy of the lovely vegan and raw site

Tiramisu Bread Pudding for Caterers

This lovely pudding is a dairy-free version of the classic Italian dessert. It uses day-old white bread instead of trifle sponge so is quick to make.

Chocolate Cake with Chocolate Butter Cream Icing

A simple but tasty chocolate cake recipe that uses maple syrup instead of sugar. Alternatively,  try agave syrup which is lower GI.

Make it with either chocolate icing - or make it mocha with the addition of some coffee granules! see below...

Photograph courtesy of

Pancakes - Sweet or Savoury

As you will see from our Savoury Pancake recipe elsewhere on the site, this basic pancake batter is very versatile. All you need to do to make dessert or breakfast pancakes is change the filling or accompaniments. If you want thicker pancakes - American or Scotch style - just reduce the liquid a little. Try using 120ml each of soya milk and water instead of 175ml. It is easier to make something too thick and thin it down than the other way round!

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