![]() ![]() This version is less creamy than most, focussing on that tapioca texture. Made of starch from cassava root, tapioca is satisfying yet light for a dessert - especially this version, which avoids the usual heavy cream. light: using a coconut, oat, or other plant-based milk keeps it light if you prefer a richer dessert, use canned coconut milk.dairy-free: it's certainly not missed! If you haven't tried a dairy-free milk before, this recipe is a great way to try it for the first time.oil-free: unless you are using a plant-based milk that contains oil, this recipe is oil-free.I highly encourage trying the coconut nectar for more of a butterscotch flavor. refined sugar-free: we're using maple syrup or coconut nectar here.the flavor: vanilla and tapioca, and the butterscotch option!.I’ve heard from enough of you that you love it, too, so I’ve created this plant-based version. I loved it then but for some reason never got around to making it since - until recently, when I realized I had some in the pantry. My mom made it a few times for me when I was a kid, even though she was not a fan herself (she taught me how to make it for myself pretty quickly!). Those of us who love it get that, right? It’s partly why we love it! It has a wacky, bubbly texture that, admittedly, not everyone vibes with. Suitable for most dietary needs, it's oil-free, refined sugar-free, dairy-free, vegan, cooked in under 30 minutes, and so fun to eat! This vegan tapioca pudding recipe is as easy to make as it is easy to love, with its fun, bubbly texture and delicious vanilla flavor. ![]()
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