Vegan St. Patrick's Day Donuts
Ingredients
- 1 cup cashew milk
- 2 tsp vanilla
- 1 tsp apple cider vinegar
- 1/3 cup coconut sugar
- 1/3 cup coconut yogurt
- 2 cups gf flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Glaze
- 1/2 cup cashews (soaked for 3 hours)
- 1/4 cup icing sugar
- 1 tsp vanilla
- 2 tbsp lemon juice
- 1/2 tbsp maple syrup
- 2 tbsp coconut oil (melted)
- 2-4 tbsp boiled water
- Pinch salt
- 1/2 tsp spirulina
Preparation
Spray or grease a donut pan and preheat oven to 355 degrees.
In a bowl, whisk together cashew milk, vanilla, apple cider vinegar, coconut yogurt, and coconut sugar.
In a separate bowl, whisk the dry ingredients.
Add the wet ingredients to the dry and mix completely.
Use a spoon or a piping bag to place the batter into the donut pan; this recipe yields 12 donuts.
Bake for 10-12 minutes.
Turn out onto a cooling rack and allow to cool completely before glazing.
To make the glaze, drain and rinse the cashews.
Place all glaze ingredients except the boiled water in a high-speed blender.
Blend, scraping down as needed.
Add 1-2 tablespoons of boiled water and blend again.
If the glaze is too thick, add more water to achieve the desired consistency.
Scrape the glaze into a small bowl and tap to release air bubbles.
Dunk each donut into the glaze.
Place the glazed donuts back on the cooling rack.
Sprinkle with crushed rose petals, coconut, or leave plain.
Tips
Try not to eat all the donuts in one sitting.
