I made this Vegan Vanilla Soufflé for my aunt’s garden party last month. The vanilla made it light and airy, and my aunt liked it.
Light and Fluffy Vegan Vanilla Soufflé
This elegant vegan vanilla soufflé features a delicate blend of aquafaba and vanilla, whipped to perfection and baked until just set. The recipe takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 1 cup aquafaba (chickpea brine)
- 1/2 teaspoon cream of tartar
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon almond milk (or any plant-based milk)
- Vegan butter for greasing the ramekins
Instructions
- Prep Ramekins: Preheat the oven to 375°F (190°C). Grease 4 ramekins with vegan butter and set them aside.
- Whip Aquafaba: In a large mixing bowl, add the aquafaba and cream of tartar. Using an electric mixer, whip until soft peaks form (about 5-7 minutes).
- Add Sugar: Gradually add the powdered sugar while continuing to whip until stiff peaks form and the mixture is glossy.
- Combine Ingredients: In another bowl, mix the vanilla extract, cornstarch, and almond milk until combined. Gently fold this mixture into the whipped aquafaba, being careful not to deflate the mixture.
- Fill Ramekins: Spoon the soufflé mixture into the prepared ramekins, filling each about three-quarters full.
- Bake: Place the ramekins in the preheated oven and bake for 15-20 minutes, or until the soufflés have risen and are lightly golden.
- Serve: Remove from the oven and serve immediately, optionally dusted with more powdered sugar.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 soufflés
- Calories: 150kcal
- Fat: 2g
- Protein: 3g
- Carbohydrates: 30g
I serve the souffle right away while it is still puffed. The stay elegant, and I bake it just before guests arrive.
