Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us

4 large tart apples, like Granny Smiths

½ c. cane juice crystals or natural sugar

2 T. unbleached flour

½ t. cinnamon

¼ t. nutmeg

1 c. peanut butter

1 c. vegan stick margarine

2⅔ c. unbleached flour

1 t. salt

7 to 8 T. cold water

Apple Peanut Butter Pie

Crust Ingredients:

1 c. unbleached or whole wheat flour

1 c. oats, finely ground in a blender or food processor

½ c. cane juice crystals or natural sugar

1 c. vegan stick margarine

Filling Ingredients:

1 - 14 oz. package firm or extra firm tofu (not silken)

½ c. vegan soy yogurt (plain or vanilla)

1 Tablespoon lemon juice

¼ c. frozen orange juice concentrate, thawed

1 – 8 oz. tub vegan cream cheese

⅛ c. egg replacer powder (do NOT mix with water)

1 c. cane juice crystals or natural sugar

½ c. fresh or frozen blueberries (thaw first if frozen)

Sexy Vegan Mama’s Perfect Pie Crust

It’s a learned skill, making the perfect pie crust

Chocolate-Frosted Coconut Cookies

¼ c. vegan stick margarine

¾ c. cane juice crystals or natural sugar

1 T. egg replacer powder, beaten with 4 T. water

½ c. vegan sour cream

½ t. vanilla extract

¼ t. baking soda

¼ t. baking powder

¼ t. salt

1⅓ c. unbleached flour

1 c. flaked coconut

Chocolate Icing:

1 T. vegan stick margarine

⅛ c. non-dairy chocolate chips

3 T. soy milk

Dash salt

½ t. vanilla extract

1½ c. organic powdered sugar

1 c. unbleached flour

½ c. cane juice crystals or natural sugar

1 t. baking powder

⅓ c. unsweetened cocoa powder

½ t. salt

¼ c. nuts of your choice (optional)

1 T. egg replacer powder, mixed with ¼ c. water

1 T. flavoring or liqueur of your choice

Crust Ingredients:

1 - 14.4 oz. package graham crackers (check for honey and dairy)

½ c. dairy-free margarine, melted

Filling Ingredients:

1 - 14 oz. package firm tofu (not silken)

½ c. soy milk

1 - 8 oz. package vegan cream cheese

¾ c. cane juice crystals or natural sugar

3 T. egg replacer powder (do NOT beat with water)

2 T. lemon juice

½ T. vanilla extract

1 c. dairy-free chocolate chips, melted (melt on stovetop or in microwave, stirring every 30 seconds)

½ c. smooth peanut butter (tip: spray measuring cup with nonstick spray before filling)

Dairy-free chocolate chips and chocolate syrup (for garnish)

¾ c. vegan stick margarine, chilled/firm

1 c. cane juice crystals or natural sugar

1 T. egg replacer powder, prepared with 4 T. warm water and mixed well (or another equivalent of 2 eggs)

1 t. amaretto

2½ c. unbleached flour

1 t. baking powder

1 t. salt

Topping:

⅓-½ c. cane juice crystals or natural sugar

2 T. ground cinnamon

Chinese Almond Cookies

1 c. cane juice crystals or natural sugar

1½ c. vegan stick margarine

3 c. unbleached flour

¼ t. baking soda

½ t. salt

1 t. almond extract

½ T. egg replacer, beaten with 2 T. water

½ c. finely chopped almonds