🇵🇹 The BEST VEGAN Pastel de Nata Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

tofu

🥗Healthier: silken tofu

💰Cheaper: none

Silken tofu provides a smoother texture.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: phyllo dough

Whole wheat adds fiber, while phyllo is often less expensive.

Blend 200 g medium firm tofu, 1/2 cup full fat coconut milk, 1 teaspoon lemon juice, 1/8 teaspoon ground turmeric, and 1/4 cup maple syrup until smooth.

In a small pot, mix 3 tablespoons all-purpose flour and 3 tablespoons cane sugar.

Add 1/4 cup full fat coconut milk to the pot and whisk into a smooth paste.

Heat the mixture over medium-low heat, whisking constantly until it thickens.

Slowly add the tofu mixture to the pot, whisking constantly to avoid clumps, and cook for 5 to 8 minutes until pudding-like consistency is reached.

Remove from heat and stir in 1/2 teaspoon pure vanilla extract.

Roll out 1 square of Tenderflake puff pastry into a rectangle about 16x11 inches on a lightly floured surface.

Sprinkle 3/4 teaspoon ground cinnamon over the pastry and roll it tightly into a long tube.

Slice the rolled pastry into eight equal pieces and flatten each piece with the palm of your hand.

Roll each piece into rounds about 3 inches in diameter and press into traditional nata tins or a muffin tin.

Place a square of parchment paper over the pastry and fill with pie weights, then bake for 10 minutes at 475°F (245°C).

Remove the pastry from the oven, carefully remove the pie weights, and fill each shell nearly to the top with custard.

Return to the oven and bake for another 10 minutes.

Switch the oven to broil on high, sprinkle 3/4 teaspoon cane sugar on top of the custard, and broil for 2 to 3 minutes until the sugar bubbles and starts to blacken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens