Vegan Classic Mille-Feuille
Indulge in the timeless sophistication of a *Vegan Classic Mille-Feuille*, a plant-based take on the beloved French pastry. This stunning dessert features layers of flaky vegan puff pastry, generously filled with a luscious homemade cashew-based pastry cream, and topped with a smooth, glossy icing for the perfect finishing touch. The combination of almond milk, maple syrup, and vanilla extract adds a delicate sweetness to the creamy filling, while the crisp, golden puff pastry provides an irresistible texture. Perfect for celebrations or as a show-stopping treat, this recipe delivers classic elegance without the use of dairy or eggs. Ready in just 100 minutes, it serves eight and is a surefire crowd-pleaser for anyone, vegan or not!
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Ingredients
- 500 g Vegan puff pastry
- 750 ml Almond milk
- 150 g Cashew nuts
- 120 ml Maple syrup
- 50 g Cornstarch
- 2 tsp Vanilla extract
- 100 g Icing sugar
- 60 ml Water
- 50 g Powdered sugar
Directions
Step 1
Preheat your oven to 200°C (392°F).
Step 2
Roll out the vegan puff pastry on a lightly floured surface to about 3mm thick. Cut into three equal rectangles.
Step 3
Place pastry rectangles on a baking sheet lined with parchment paper. Prick all over with a fork.
Step 4
Place another baking sheet on top to keep the pastry flat. Bake for 20-25 minutes or until golden brown. Remove and let cool.
Step 5
To make the vegan pastry cream, soak the cashew nuts in hot water for about 20 minutes, then drain.
Step 6
Blend the soaked cashews with almond milk, maple syrup, cornstarch, and vanilla extract until smooth.
Step 7
Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until thickened.
Step 8
Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and let it cool completely.
Step 9
For the icing, mix the powdered sugar with about 60 ml of water to make a smooth, slightly thick paste.
Step 10
Once the pastry and cream are cooled, assemble the mille-feuille: spread half of the pastry cream over one puff pastry layer.
Step 11
Place the second layer of puff pastry on top, then spread the remaining pastry cream.
Step 12
Top with the third layer of puff pastry and spread the icing over the top layer.
Step 13
Dust with a little extra powdered sugar if desired for decoration.
Step 14
Cut into 8 equal pieces with a sharp knife, wiping the blade between cuts.
Step 15
Serve fresh and refrigerate leftovers.
Nutrition Facts
| Serving size | (1812.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5146.4 |
| Total Fat 256.1g | 0% |
| Saturated Fat 90.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3618.1mg | 0% |
| Total Carbohydrate 684.7g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 321.3g | |
| Protein 56.5g | 0% |
| Vitamin D 247.5IU | 0% |
| Calcium 1370.2mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 1575.2mg | 0% |
Source of Calories