Thanksgiving is past, but more holidays are yet to come, which means it is time to put together a whole slew of new holiday recipes. This holiday season, try something new, healthy, and delicious by treating your family to these top vegan holiday recipes.
These holiday recipes make use of soy milk in unique and interesting ways, so your family won’t even know the difference
Top Vegan Holiday Recipes with Soy Milk
Not just any recipe that calls for dairy milk can be substituted with soy milk. The properties of soy are different than that of dairy, so at times a thickening agent is needed. Don’t worry if you are not used to cooking with soy milk.
These vegan holiday recipes are fun, easy, and delicious:
1. Chocolate Pumpkin Vegan Pots de Creme
This French inspiration is a fantastic individual dessert for your any holiday party. Pots de Creme is a custard, which usually uses eggs, egg yolk, cream, and milk. Not exactly a vegan dish, but this iteration substitutes all dairy-free ingredients.
Chocolate pumpkin vegan pots de creme show characteristics of a mousse, as well as of pots de creme, but your guests won’t even know the difference. The trick to the pots de creme is to mix up your custard smoothly, using a blender.
The blender increases the fluffiness of the custard by forcing in air pockets and expanding the volume.
Prep Time: 5 min.
Cook Time: 10 min.
Total: 15 min.
Note: This recipe makes 4 to 6 servings.
Note: After the dish is prepared it takes several hours to chill.
Vanilla soy milk | 2 Tablespoons or 30 ml
Agave nectar or pure maple syrup | 2 Tablespoons or 30 ml
Arrowroot starch, cornstarch, or tapioca | 2 Tablespoons or 30 ml
Pumpkin puree (Homemade or canned) | 1 cup or 240 ml
Full fat organic coconut milk | 1 can or 12 oz or 400 ml
Finely ground sea salt | 1 pinch
Ground cinnamon | 0.5 teaspoon or 2.5 ml
Pure vanilla extract | 1 teaspoon or 5 ml
Stevia extract | 20 to 30 drops
Unsweetened chocolate | 1.5 ounces or 55 grams
Xanthan gum | 0.75 teaspoon or 3.5 ml
Whisk together the soy milk and agave (or maple syrup) in a medium-size pot. As you whisk, add the starch so that no clumps form. When the starch is smoothly mixed, add in the pumpkin puree, coconut milk, salt, and cinnamon, and mix until smooth.
Over medium heat, stir the mixture constantly until it starts bubbling. Continue stirring and heating for 1 more minute. Remove from the heat.
Next, stir in the vanilla, stevia, and unsweetened chocolate. Stir and allow to sit for 30 seconds at a time. When the mixture is completely blended, pour it into a bowl and cool at room temperature. Stir the mixture once or twice in the first five minutes of cooling.
After the mixture has cooled to room temperature, pour it into the blender and add your xantham gum. Blend on the highest setting for several minutes, until the mixture is thoroughly mixed.
Pour the mixture back into the bowl, or into your final serving dishes. Place in the refrigerator and allow the mix to cool for at least 6 hours. If you put the mix back into one big bowl, spoon or pipe the creme into your serving dishes.
Shave some fresh chocolate over the top to add an elegant flare.
2. Vegan Pumpkin Pie Cups
It is never too late for pumpkin, as long as there is snow on the ground and a chill in the air. These vegan pumpkin pie cups are fun and festive finger food for your next holiday get together.
Prep time: 15 min.
Cook time: 30 min.
Total: 45 min.
Note: This recipe makes 4 servings
Almond flour | 1.5 cups
Maple syrup | 2 Tbsp
Soy milk | 1 Tbsp
Pumpkin puree | 1 cup
Sweet potato (baked and mashed) | 0.5 cups
Maple syrup | 0.25 cups
Pumpkin pie spice | 1 teaspoon
Mix the crust ingredients together in a large bowl or on the counter until mix is crumbly but sticks together. Line your muffin pan with paper liner or a strip of parchment paper to help remove the cups after baking. Spray the muffin pan with non-stick spray.
In 4 of the muffin cups, press your pie crust into the perimeter of each tin. Make sure it is evenly spread. Preheat oven to 375 degrees.
Put all of the filling ingredients into a blender and mix until smooth. Pour your mixture into the four pie crusts. Bake for 30 minutes and cool in the refrigerator overnight.
3. Soy Milk Pumpkin Pie
For a more traditional holiday dessert with a healthy twist, try soy milk pumpkin pie.
Note: Makes 6 to 8 servings
Granulated sugar | 0.75 cup
Ground cinnamon | 1.25 teaspoon
Salt | 0.5 teaspoon
Ground ginger | 0.25 teaspoon
Ground nutmeg | ⅛ teaspoon
Ground clove | ⅛ teaspoon
Pumpkin | 1 can or 15 oz.
Soy milk | 1.25 cups or 10 oz.
Prepare your pie crust from the recipe above, and set the ready-made crust aside. Preheat the oven to 425 degrees Fahrenheit.
With a wooden spoon, mix the sugar, cinnamon, nutmeg, ginger, salt and cloves in a large bowl. Add in your soy milk and pumpkin and whisk the mixture together. Pour the well-blended mixture into your pie crust.
Placing the pie on the bottom rack of the oven, bake on 425 degrees for 15 minutes. Lower the temperature to 350 degrees and continue to bake the pie for about 45 minutes.
Check the pies readiness by sticking a knife in the center and taking it out. When the blade comes out without filling stuck to it, the pie is ready.
Let the pie cool on a cooling rack for a few hours, but no less than two. Serve and enjoy!
These vegan holiday recipes are sure-fire winners at your holiday dinners. Share the joy of delicious, healthy treats and maybe it will catch on. Next thing you know your family and friends will be cooking their own vegan holiday recipes.
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