🌱 Vegan Vanilla Soufflé-Inspired Dessert

Ingredients (Makes 2 servings)

• ¾ cup (180 ml) plant milk (soy, almond, or oat milk work best)
• 2 tbsp cornstarch
• 2 tbsp sugar (coconut sugar or cane sugar)
• ½ tsp vanilla extract
• ⅛ tsp turmeric (optional, for a warm yellow hue)
• 1 tbsp vegan butter or coconut oil
• ½ cup aquafaba (liquid from canned chickpeas)
• ¼ tsp cream of tartar

Topping

• Powdered sugar (for dusting)

Instructions

1. Prepare the base custard:
   • In a small saucepan, whisk together plant milk, cornstarch, sugar, vanilla, and turmeric (if using).
   • Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard (about 5-7 minutes).
   • Remove from heat, stir in vegan butter, and set aside to cool to room temperature.
2. Make the aquafaba “meringue”:
   • In a clean bowl, whip the aquafaba with cream of tartar using a hand or stand mixer.
   • Beat for about 5–7 minutes until stiff peaks form (just like egg whites!).
3. Fold together:
   • Gently fold the whipped aquafaba into the cooled custard base in 2-3 batches. Use a spatula and fold carefully to retain as much air as possible.
4. Bake:
   • Preheat oven to 375°F (190°C).
   • Lightly grease and sugar 2 small ramekins or cups.
   • Fill them up with the soufflé mixture.
   • Place them on a baking tray and bake for 15–18 minutes, or until puffed and lightly golden on top.
   • Don’t open the oven early—they’re delicate!
5. Serve:
   • Dust with powdered sugar and serve immediately for the best puff and texture.