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recipe by Joni Gomes www.foodbyjonister.com
When I make vegan dishes, most of the time it’s not intentional. I switched over to non-dairy (almond preferably) milk about 8 years ago, as I prefer the taste, nutritional value and my stomach simply does not do well with dairy. And though I love eggs (seriously looove ’em) I prefer to eat eggs in the morning for breakfast. It breaks my heart when I see recipes that use 5+ eggs, to me that is a waste so I look for ways to replace eggs with other ingredients or just skip it all together. Lastly, I usually have butter in the fridge for cookie recipes (because my husband is a cookie monster) but when a recipe calls for butter, I prefer using coconut oil. By making these 3 switches when making a dessert, you’ve got yourself a vegan recipe! Most of the time anyway.
recipe updated Nov 27, 2017