Vegan Baked Apples with Vanilla Sauce
In my family, we made baked apples very often for Christmas. My sister often took care of the dessert and prepared the baked apples in the morning, so you just have to put them in the oven 30 minutes before serving. The best moment of the evening is when the aroma of the baked apples emanates from the kitchen, the vanilla sauce simmers on the stove, and everyone waits nervously for the dessert!
Since switching to a vegan diet, I never made baked apples again. This year, I really want to change that, so I worked on a recipe for vegan baked apples, noting how easy it is to prepare baked apples without animal products. Except for the butter, which I simply replaced with a plant-based one, I could use all the ingredients that my sister always used. The preparation of the vegan vanilla sauce is also surprisingly easy. I used a vanilla drink and a bit of cornstarch to get a creamy sauce, which is colored yellowish in the most natural way with a little turmeric powder. So please keep your fingers crossed that I can prepare these vegan baked apples on Christmas Eve - my sister would be very impressed!
We are so happy that [EDEKA] (https://www.edeka.de/) supports us with this recipe. They offer an extensive range of vegan products, such as the organic rice syrup we used in this recipe for the filling. Rice syrup is made from rice and water and is an alternative sweetener that is naturally low in fructose. You can use rice syrup in the same ways as agave syrup to sweeten dishes. All ingredients of the organic rice syrup come from certified organic agriculture.
Vegan Baked Apples with Vanilla Sauce
Ingredients
For the Baked Apples
- 4 large apples
- 80 g (2.75 oz) marzipan paste
- 60 g (2 oz) slivered almonds
- 80 g (2.75 oz) chopped hazelnuts
- 75 ml (0.33 cup) agave syrup
- 50 g (3.5 tbsp) vegan butter
- 2 tbsp lemon juice
- 1 tsp cinnamon
For the Vanilla Sauce
- 250 ml (1 cup) soy milk
- 50 g (0.25 cup) sugar
- 1 pinch of salt
- 1 vanilla pod
- 8 g (0.25 oz) vanilla pudding powder
- 125 ml (0.5 cup) plant-based cooking cream
Instructions
Preheat oven to 180 °C / 355 °F (fan) and prepare a baking dish. Wash and dry apples. Cut off the top of each apple and carefully remove the core and flesh with a spoon. Make sure the apple still has a bottom and enough edge left to hold the apple together.
In a bowl, mix marzipan paste, slivered almonds, chopped hazelnuts, agave syrup, vegan butter, lemon juice, and cinnamon for the filling, and stuff the apples with it. Place the tops slightly offset on the apples and bake for approx. 15–20 minutes on the middle rack at 180 °C / 355 °F (fan).
Meanwhile, prepare the vanilla sauce by placing soy milk together with sugar and salt in a pot. Cut vanilla pod in half lengthwise and carefully scrape out the seeds. Then add seeds and pod to the milk mixture and bring everything to a boil once. While the milk mixture heats up, stir vanilla pudding powder and plant-based cooking cream until smooth in a small bowl. As soon as the soy milk comes to a boil, stir in the cream mixture and let everything boil for another minute, stirring constantly.
Serve the baked apples with warm vanilla sauce.
