Vegan Apple Snow

This is a vegan version of a popular, traditional English treat. It makes a very lovely light treat or dessert.

Vegan Apple Snow with Walnut Cookies

Serving Size: 4


  • 8-10 ounces apples, peeled, cored and chopped
  • 1 cup non-dairy quark or yogurt
  • 1 lemon, zest and juice
  • 2 tablespoons agave syrup
  • 2 egg replavements, the egg replacement needs to be able to be whipped to a foam


  1. Cook the apples with the lemon juice, zest and agave on a medium heat. Stir constantly.
  2. Cook until they break down (about 10 minutes)
  3. When the apples have softened and broken down remove from the heat and allow to cool.
  4. When cooled blend to a smooth paste.
  5. If you can not get non-dairy quark, you can place non-dairy yogurt in a cheescloth lined fine sieve and allow the extra water to drip out, thus making a thicker yogurt mixture such as quark.
  6. Once the apple paste has cooled add the quark, mix well and refrigerate.
  7. Shortly before serving whip the non-dairy eggs. I used “No egg” as I have had success with this. You could also use flax egg liquid. I did not use aquafaba as I did not want any “beany” flavor to interfere with the gentle flavor of the apple snow. Whip your non-dairy eggs to a light foam and gently fold into the chilled apple mixture.
  8. Spoon the apple snow into individual dessert bowls we garnished with a little bit of lemon zest.
  9. We served the apple snow with very tasty vegan walnut cookies.