Vegan Vanilla Sauce
Deliciously creamy vanilla sauce made from only 5 vegan ingredients, completely homemade! The aromatic sauce works perfectly with many desserts and pastries and tastes amazing, even without eggs!
Creamy vanilla sauce for pastries & desserts
Everyone loves vanilla sauce and it is very versatile. It works perfect as a creamy side dish to an apple strudel or freshly baked goods, but also to various cakes. At my home, the vanilla sauce is very often found in huts served with big yeast dumplings during winter season. But the creamy sauce also goes perfectly with a buckwheat cake or a poppy seed cake.
Personally, I could enjoy the vanilla custard with any pastry or cake, because the flavour and creaminess just goes so well with almost everything!
How to make the vanilla sauce aromatic
The most important characteristic of a vanilla sauce is of course the pleasant and tasty vanilla aroma. A real vanilla pod works best because it brings the original and strong flavor of vanilla into the sauce. Alternatively, you can also use vanilla flavour or purchased vanilla sugar, but this will not be as aromatic.
Real vanilla is a valuable spice because its taste is simply unique. So if you use a vanilla pod for the sauce, proceed as follows: cut the skin along the pod with a small knife. Then, with the tip of the knife, you can scrape out the small black kernels from the shell and use them. Since the vanilla bean is pretty pricyband you should always try to use everything in the kitchen, there are some tricks to re-use the vanilla pods.
Re-use the vanilla bean
- You can put the scraped vanilla pod with some sugar in a container and store it closed for a few weeks. After a few days the sugar takes on the vanilla taste and you have homemade, aromatic vanilla sugar.
- If you want to use the vanilla to flavour a liquid or cream, you can simply cook the vanilla pod with the liquid and remove it at the end.
- Prepare a vanilla liqueur or a vanilla rum with scraped vanilla beans.
- Grind the dried vanilla beans to a fine powder and use it for vanilla sugar or as an additive in cakes and pastries.
Vegan vanilla sauce – different flavours
A creamy vanilla sauce is the absolute classic in Austrian cuisine. But the dreamy sauce has much more to offer: due to the simple preparation with just a few ingredients, it is very easy to add different flavours to positively surprise your guests. Some ideas:
- Hazelnut vanilla sauce: instead of using soy milk for the preparation, you can stir hazelnut milk into the sauce. The slightly nutty flavour goes perfectly with the strong vanilla aroma.
- Chestnut vanilla sauce: swap soy milk for chestnut milk here. This sauce works perfect with autumnal, warm dishes.
- Tonka bean sauce: Tonka beans originate from South America and have a sweet-tart taste. If you’re a fan of the tonka bean, you can just use it in the recipe instead of the vanilla bean.
- Wintery vanilla sauce: Add aromatic winter spices such as cinnamon, ground ginger, ground clove, cardamom or gingerbread spice to the sauce.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Vanilla Sauce
Ingredients
- 250 ml soy milk or any other plant milk
- 1 tbsp starch
- 30 g sugar
- one vanilla pod alternatively 1 tbsp vanilla sugar or 1 tsp vanilla aroma
- 1 pinch of tumeric for the light yellow color
Instructions
- Cut through the skin of the vanilla pod with a small knife. Then scrape out the black grains of the pod with the tip of the knife.
- Mix the cold milk with starch, sugar, turmeric, vanilla and add the scratched vanilla pod. Mix the ingredients thoroughly with a whisk until there are no lumps left.
- Place the liquid in a saucepan and let it cook over medium heat for about 3 minutes, stirring constantly with the whisk to prevent burning. Then take the scrapped vanilla pod out of the sauce.
- If you let the vanilla sauce cool for 5-10 minutes, it becomes a little firmer and creamier. Serve the vanilla sauce warm with your dessert or pastry.
- The vanilla sauce is best served after 10 minutes and not, when you put it in the fridge and then reheated it.
Serve the vegan vanilla sauce with:
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