Mille-Feuille Végane

Mille-Feuille Végane is a delicate and layered pastry that offers a delightful combination of flaky texture and creamy filling. This plant-based twist on the classic French dessert features a rich vanilla cashew cream and crisp layers of vegan puff pastry, making it a guilt-free indulgence.

Ingredients

• Vegan puff pastry - 200 grams
• Raw cashews - 100 grams
• Almond milk - 150 ml
• Maple syrup - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Coconut oil - 2 tablespoons
• Powdered sugar - 2 tablespoons
• Fresh berries (for garnish) - 50 grams

Steps

1. Preheat the oven to 200°C (390°F).
2. Roll out the vegan puff pastry on a lightly floured surface to about 3 mm thick. Cut it into 6 equal rectangles (approximately 10 cm x 5 cm).
3. Place the pastry rectangles on a baking sheet lined with parchment paper. Prick the surface with a fork to prevent puffing and bake for 15-20 minutes until golden brown.
4. While the pastry is baking, soak the raw cashews in water for at least 30 minutes, then drain.
5. In a blender, combine the soaked cashews, almond milk, maple syrup, vanilla extract, and coconut oil. Blend until smooth and creamy. Adjust sweetness if desired.
6. Once the pastry is done baking, let it cool completely.
7. To assemble, place one baked pastry rectangle on a plate, spread a layer of the cashew cream on top, and repeat the layering with two more rectangles and cream, finishing with a pastry layer on top.
8. Dust the top layer with powdered sugar and garnish with fresh berries before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from cashews and coconut oil.
• Contains antioxidants from fresh berries.

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