Vegan Cranberry Cashew Biscotti
Elevate your tea-time treats with these Vegan Cranberry Cashew Biscotti, a delightful blend of tart dried cranberries and rich, buttery cashews, crafted without any animal products. Perfectly crisp and lightly golden, this plant-based biscotti recipe is made with wholesome ingredients like a flaxseed "egg," almond milk, and a touch of vanilla for a subtle sweetness. The double-baking technique ensures the perfect crunchy texture, making these biscotti ideal for dipping into your favorite coffee or tea. Ready in under an hour, this easy vegan biscotti recipe is a great make-ahead option for snacks, holiday gifts, or a guilt-free dessert that's bursting with flavor and texture!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 0.75 cups Granulated sugar
- 0.33 cups Unsweetened almond milk
- 1.5 teaspoons Vanilla extract
- 0.25 cups Vegetable oil
- 0.75 cups Dried cranberries
- 0.5 cups Cashews (raw, roughly chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix the ground flaxseed and water to create a flax 'egg.' Let it sit for 5 minutes to thicken.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
In another bowl, combine the flax egg, sugar, almond milk, vanilla extract, and vegetable oil. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir until a dough begins to form.
Gently fold in the dried cranberries and chopped cashews until evenly distributed.
Transfer the dough to the prepared baking sheet. Shape it into a rectangular log about 11 inches long, 4 inches wide, and 3/4 inch thick. Use damp hands if the dough is sticky.
Bake the log in the preheated oven for 20-25 minutes, or until it is firm to the touch and lightly golden. Remove from the oven and let it cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Transfer the partially cooled log to a cutting board and use a sharp serrated knife to carefully slice it into 1/2-inch thick pieces.
Place the biscotti slices cut-side down on the baking sheet. Bake for 10 minutes, then flip the slices over and bake for an additional 10 minutes, or until dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 435.3 g | 158% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 224.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 220 mg | 17% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 769 mg | 16% | |
*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.
