Vegan Classic Mille-Feuille
Indulge in the elegance of a classic French dessert with a plant-based twist—our Vegan Classic Mille-Feuille. This stunning pastry showcases buttery, flaky layers of vegan puff pastry perfectly complemented by a velvety vegan pastry cream made from almond milk, soaked cashews, and a touch of maple syrup for natural sweetness. Topped with a delicate powdered sugar glaze, it's a feast for both the eyes and the taste buds. Perfect for special occasions or as an impressive treat, this layered delight is entirely dairy-free and sure to impress vegans and non-vegans alike. Ready in just 100 minutes and serving 8, it's a dessert that's as satisfying to create as it is to savor. Whether you’re searching for a vegan dessert recipe or a modern take on a pastry classic, this recipe is your ultimate go-to!
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Recipe Information
Ingredients
- 500 g Vegan puff pastry
- 750 ml Almond milk
- 150 g Cashew nuts
- 120 ml Maple syrup
- 50 g Cornstarch
- 2 tsp Vanilla extract
- 100 g Icing sugar
- 60 ml Water
- 50 g Powdered sugar
Instructions
Preheat your oven to 200°C (392°F).
Roll out the vegan puff pastry on a lightly floured surface to about 3mm thick. Cut into three equal rectangles.
Place pastry rectangles on a baking sheet lined with parchment paper. Prick all over with a fork.
Place another baking sheet on top to keep the pastry flat. Bake for 20-25 minutes or until golden brown. Remove and let cool.
To make the vegan pastry cream, soak the cashew nuts in hot water for about 20 minutes, then drain.
Blend the soaked cashews with almond milk, maple syrup, cornstarch, and vanilla extract until smooth.
Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until thickened.
Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and let it cool completely.
For the icing, mix the powdered sugar with about 60 ml of water to make a smooth, slightly thick paste.
Once the pastry and cream are cooled, assemble the mille-feuille: spread half of the pastry cream over one puff pastry layer.
Place the second layer of puff pastry on top, then spread the remaining pastry cream.
Top with the third layer of puff pastry and spread the icing over the top layer.
Dust with a little extra powdered sugar if desired for decoration.
Cut into 8 equal pieces with a sharp knife, wiping the blade between cuts.
Serve fresh and refrigerate leftovers.
Nutrition Facts
Calories |
5146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.1 g | 328% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 684.7 g | 249% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 321.3 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1370 mg | 105% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1575 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
