In this recipe, soaked macadamias are blitzed up to create a cheesecake-like filling that’s just as creamy and decadent as its dairy-based counterpart.
Espresso adds a rich yet pleasingly bitter note to this vegan crème caramel, which works well with the warmth from the vanilla seeds.
The cult-favourite cookies aren’t marketed as being vegan friendly and do warn that they may contain traces of dairy due to manufacturing processes.
Quite the prettiest sorbet you’ll ever see, this fragrant, orange-red icy dessert is wonderfully light and refreshing – and easy to put together too.
This caramel cake doesn’t contain any refined sugars, relying on maple syrup for its sweetness instead.
These vegan brownies contain roughly chopped nuts for extra bite – use almonds for a subtle sweetness, or hazelnuts for a Nutella-style twist.
This classic French dessert can easily be made vegan by switching out cow’s milk for oat milk and butter for sunflower spread or coconut oil.
With its simple sponge and jam and cream or buttercream filling, the Victoria sponge is a British tea-time classic.
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