4 Delectable Vegan Holiday Desserts By World-Renowned Vegan Chef Matthew Kenney

When Matthew Kenney, world-renowned vegan chef and author of Plantlab cooks for the holidays, he doesn’t try meat knock-offs—you’ll find no tofurkey on his table. Instead, he looks for a dish that “absolutely captures the spirit” of Christmas, or Hanukkah, or New Year, or whatever day that’s cause for a celebration.

Take Christmas Day, where he’s planning

a black truffle pizza, a roasted pumpkin with cardamom sauce and a squash green sage cream. But even Kenney knows that during the holidays, the appetizers, entrees, or side-dishes aren’t the stars of the show. It’s the desserts, the delectable sweet treats that inspire ballets and children’s dreams. And Kenney’s mastered vegan ones that taste like an utter indulgence, not sad attempted copy-cats of traditional dairy and egg-filled confections.

He has shared with Vogue his signature festive desserts, from a pumpkin chocolate pie to sweet potato maple tart to blueberry cookies. Even your steak-and-eggs-loving dad will be tempted to try.

4 Delectable Vegan Holiday Desserts By World-Renowned Vegan Chef Matthew Kenney

Vegan Holiday Desserts By Matthew Kenney (Copy)

And if you are looking for a full-blown Holiday Recipe Menu and Guide, Download The Vegan Holiday Avalanche Free Here.

Apple Maple Pie with Vanilla Bean Ice Cream and Almond Maple Caramel (makes four 4-inch pies)

4 Delectable Vegan Holiday Desserts By World-Renowned Vegan Chef Matthew Kenney

Related: The 8 Tastiest Picks Of Jamie Oliver’s Vegan Christmas Recipes

Pie Dough

  • 3 cups rice flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons salt
  • 3/4 teaspoon baking powder
  • 1 cup cold palm shortening, cut into small pieces
  • 7 tablespoons cold water
  • 2 tablespoons champagne vinegar
  • 1½ teaspoons vanilla extract
  • 1 ½ tablespoons sugar, for topping

Blend the dry ingredients in a food processor. Pulse in the shortening. While pulsing, drizzle in the water, vinegar, and vanilla. Continue pulsing until just combined, but do not overmix. Divide dough into quarters, wrap tightly in plastic wrap, flatten slightly to create circular disks, and refrigerate dough for 45 minutes, or up to 2 days.

After the dough has rested, remove 2 tablespoons of the dough from each disk (this will be the topping), rewrap the 2 tablespoons of dough in plastic and place it back in refrigerator. Using a rolling pin, roll out the dough into 6-inch rounds, and place into 4-inch ring molds, making sure to create an even layer of crust across the bottom. Trim any extra dough from the top of the ring mold and combine it with the reserved 2 tablespoons of dough. Sprinkle the 1½ tablespoon sugar over top of the crust. Wrap the ring molds in plastic and refrigerate once more, for 45 minutes or up to 2 hours.

Apple Pie Filling

  • 1½ pounds apples, about 5 apples, peeled and cored
  • 1 tablespoon lemon juice or apple cider vinegar
  • ½ cup plus 2 tablespoons sugar, plus extra for sprinkling
  • 1 tablespoon tapioca flour
  • 2 tablespoons rice flour
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½teaspoon cinnamon
  • ½ teaspoon lemon juice
  • 2 tablespoons coconut oil, melted

Preheat the oven to 375°F. Cut each apple into 12 wedges. While still cutting the apples, place the finished apple wedges in a bowl of acidulated water (add 1 tablespoon lemon juice or apple cider vinegar to water) to prevent oxidation. After all the apples are cut, remove them from the water and mix with the sugar, tapioca flour, rice flour, salt, nutmeg, cinnamon, 1⁄2 teaspoon lemon juice, and coconut oil. Distribute the apple mixture evenly among the 4 pie crusts in the ring molds. Crumble the reserved 2 tablespoons of pie dough on top of the apples and sprinkle with sugar. Bake for approximately 45 minutes, or until the crust is golden brown.

Vanilla Bean Cream (makes 1 quart)

  • 11⁄4 cups cashews, soaked
  • 3⁄4 cup young coconut meat
  • ½ cup agave
  • 3 teaspoons vanilla extract
  • 1 cup almond milk
  • Seeds from 2 vanilla beans
  • 1⁄4 teaspoon salt
  • 1⁄4 cup coconut oil

Blend all ingredients, except the coconut oil, in a high-speed blender, until very smooth. Reduce blender speed to low and slowly stream in the coconut oil. Return speed to high and blend until smooth. Transfer to a sealed container and refrigerate. Spin ice cream according to machine instructions and store in the freezer.

Sweet Potato Maple Tart Coming On The NEXT PAGE

And if you are looking to start the new year on the right foot, Download 145 delectable vegan recipes that are also perfectly balanced nutrition-wise to ensure no deficiencies, while helping you fight inflammation, chronic fatigue, boosting your energy and health!