This vegan apple & carrot cream is extremely versatile! You can use it on its own as a dessert (pudding), as breakfast, as a sauce, a condiment, a side dish, an ice cream topping or as a pie filling…the possibilities are endless. It’s no wonder I love this recipe and keep coming back to it!
When people with a glut of apples ask me for a recipe that uses them up, I always give them this one. Not only does it make the most of a harvest, but it’s quick, versatile, & has good nutritional value.
I always make a big batch and freeze what we don’t eat within a week. It freezes really well and thaws easily, and can be heated in a saucepan if you prefer it warm. Warm or cold, it’s good eating!
This apple and carrot cream is vegan. Despite containing no dairy, I call it ‘cream’ because it is a lot thicker and creamier than plain apple sauce -it is more like a puree. I like to eat it as a breakfast or dessert pudding and as a pie filling. If you’re wanting to use it as a sauce, you can make it runnier by halving the quantity of coconut oil-easy peasy!
Let’s go ahead and make this vegan apple & carrot cream.
Gather all the ingredients and start with the vanilla extract, coconut oil and ginger in the base of the pan so nothing sticks. I used my own vanilla extract, which I will include a recipe for. Of course you could use a store bought vanilla extract instead.
Now put make a second layer with the grated carrot, and the third with cut up apples.
Don’t be tempted to put in more liquid, because the apples and carrots release a lot of their juice in the cooking process. When the liquid has evaporated sufficiently, add in the vanilla powder and cinnamon.
When the liquid has almost gone, use a stick blender to blend everything into a smooth and thick puree.
A nice and smooth, thick and creamy vegan apple and carrot cream!
Vegan Apple & Carrot Cream
- 12 apples
- 3 big carrots
- 2 slices fresh ginger optional
- 1½ tbsp vanilla extract See bottom of recipe how to make your own
- 150 ml coconut oil
- 1½ tbsp cinnamon powder
- 1 tsp vanilla powder
- 1 small pinch salt
- Start by adding in the vanilla extract and the coconut oil to the base of the pan so that nothing will stick
- Grate the carrots on the fine side of the grater, add them into the pan and start cooking
- While the carrots are starting to cook, cut the apples into small pieces. I usually don't bother peeling them, but if you want to, go for it!
- Layer the apple pieces on top of the carrot and cook until the apples and carrots are very soft and the liquid has reduced by half
- Now add in the vanilla powder and the cinnamon. If you don't have vanilla powder, you can use a vanilla paste or some more vanilla extract to taste
- Cook everything until the liquid has almost reduced down completely, while stirring every few minutes so nothing sticks to the base of the pan
- Now use a stick blender to blend everything to a smooth and thick puree and you are done! Enjoy
Pour out about 100 ml of the liquid, so the vanilla pods will not cause the alcohol to overflow.
Cut at least 4 vanilla pods in half, scrape out the vanilla beans on the inside and put those in the bottle of vodka or rum. Put in the vanilla pod halves as well. Repeat for the other vanilla pods. You can add as many vanilla pods to the bottle as you can fit in there, but 4 is the minimum.
Put on the bottle cap and shake well.
Set aside in a dark cupboard and shake the bottle every day for 2 weeks. After that you just let it sit for another 2 weeks at least. The longer you let it sit, the stronger and better it will taste.