In recognition of World Plant Milk Day, celebrity chef Rock Harper has whipped up this delicious plant-based recipe using Silk Almond Coconut soymilk! For more amazing recipes, subscribe to our list at queenmothercooks.com.
10 Slices Vegan Bread (500g)
1/2 cup Raisins (75g)
3 cups Vegan Milk (660ml) Unsweetened
5.4 ounce can of coconut cream (160 ml)
1/4 cup Raw Cashews (75g)
3 Tbsp Coconut Oil (45g)
1/2 cup White Granulated Sugar (100g)
1 tsp fresh Ground Cinnamon
½ teaspoon fresh nutmeg
2 tsp Pure Vanilla Extract
2 tablespoons vegan egg replacer (2 egg equivalent)
6 Tbsp Vegan Butter (60-90g) Divided in half
Dusting of Powdered Sugar
Vegan ice cream or vegan whipped cream
Vegan Caramel * recipe follows
Preheat the oven to 350°F (180°C).
Cut the bread into large cubes and then add to a mixing bowl with the raisins.
To a blender jug add coconut milk, coconut cream, cashews, coconut oil, white sugar , nutmeg, cinnamon, egg replacer and vanilla and blend until very smooth.