How do you create a beautiful vegan party dessert that is quick and stress-free on the table? We have the answer: this vegan trifle! This is a traditional British dessert and a feast for the eyes with its beautifully different coloured layers of fresh fruit. This dessert gets ten points from us, not only because it is plant-based and beautiful, but also because it is not at all difficult to make.
Trifle can also be a vegan Christmas dessert
The holidays, but really any gathering with family and friends, are the perfect time to try out a tasty new dessert. As a vegan chef, I manage to convince my family time and again that you can make a lot of delicious things even without meat, dairy and eggs. Like this festive trifle that you conjure up on the table in no time - hoppa - while your guests think it was a lot of work. Let them think that, but in reality it was not that bad.
What do you put on your trifle?
So the trifle is a British dessert and a feast for the eyes with its beautiful different coloured layers. And the great thing is: you can totally put your own spin on it. What layers you make is up to you. Egg, mascarpone and cake are often used in the various layers, but that is not necessarily a must, as you can also choose other (vegetable) ingredients as in this recipe. And you can also choose the fruit yourself. In this trifle you will find cranberries and forest fruits, but strawberries, raspberries, blueberries and blackberries don't look out of place on a trifle either. These fruits are not in season all year, nor do they always come from the Netherlands. Frozen or fresh from Europe are then the best sustainable choices.
Either way: this easy vegan Christmas trifle will have you on the table in no time. Tasty and animal-friendly, what more could you want?
Extra delicious: you can make the cranberry jam for the vegan Christmas trifle yourself.
Vegan Christmas dessert: quick vegan trifle
Kitchenware
- (saucepan)
- 6 glass (jam) jars
- spoon
Ingredients
- jar of organic cranberry jam or make your own (150 gr fine granulated sugar, ½ organic lemon, 250 gr cranberries and handful of frozen forest fruits)
- Alpro vegetable curd cheese
- 20 Lotus speculoos biscuits
- 2 el cashew paste
- Alpro vegetable blueberry yoghurt
- 150 gr fresh blueberries
- vegan topping plant-based alternative to whipped cream
- Lotus filled speculoos (round biscuits with speculoos cream)
Instructions
Make fresh Cranberry jam (or buy ready-made from nice organic brand)
- Make cranberry jam in the morning or the day before.
- Put 180 ml water, 150 g fine granulated sugar (or jelly sugar), juice and zest of half an organic lemon in a saucepan.
- Bring to the boil and, meanwhile, wash the cranberries well.
- Add the cranberries and a handful of frozen forest fruits and bring gently to the boil.
- Simmer for about 15 minutes. Stir occasionally until the cranberries have burst open.
- You can stir a little extra with a whisk so that the fruit is really broken up.
- Pour the jam into a clean jar and leave to cool so you can use it to make the easy Christmas trifle.
Making a quick trifle
- For the biscuit dough, blend the cashew paste and biscuits in a food processor to make a crumbly biscuit dough.
- Use 6 equal transparent (jam) jars to build up the layers for the trifle.
- Spread the cranberry jam over the bottom of the jars.
- Add the following layers: vegetable cottage cheese, biscuit crumble, blueberry yoghurt, fresh blueberries, vegetable topping, filled speculoos biscuits.
More delicious vegan recipes for the holidays
- Delicious as an evening meal or for on a drinks board: vegan pumpkin curry quiche.
- Banquet: vegan risotto of pearl barley and oyster mushrooms.
- This is how you make a festive vegan Italian drinks board.
- Leftover oliebollen? Bake oliebollen-wentelteefjes!
Photo credits: Anne van Twillert.
