Vegan Apple Snow
This is a vegan version of a popular, traditional English treat. It makes a very lovely light treat or dessert.
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
- Cook the apples with the lemon juice, zest and agave on a medium heat. Stir constantly.
- Cook until they break down (about 10 minutes)
- When the apples have softened and broken down remove from the heat and allow to cool.
- When cooled blend to a smooth paste.
- 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.
- Once the apple paste has cooled add the quark, mix well and refrigerate.
- 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.
- Spoon the apple snow into individual dessert bowls we garnished with a little bit of lemon zest.
- We served the apple snow with very tasty vegan walnut cookies.