Move over, strawberry shortcake! Spiced Apple Shortcake made with your favorite vegan ready-made biscuits and Tofutti Better Than Cream Cheese.
4 vegan refrigerated biscuits (several Pillsbury brand biscuits are vegan)
1/2 cup vegan Tofutti Better Than Cream Cheese, slightly softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
zest of 1/2 large lemon
2 tablespoons butter
2 apples, cored and cut into bite-size pieces
1/2 teaspoon pumpkin spice, apple pie spice, or ground cinnamon
2 tablespoons dark brown sugar
2 tablespoons non-dairy creamer, plain or vanilla
garnishes: lemon zest, ground spice, cinnamon sticks, or star anise
While biscuits bake, in a small bowl, combine Tofutti Better Than Cream Cheese, sugar, vanilla extract, and lemon zest. Set aside.
In a large skillet over medium to medium-low, heat butter. Add apples and spice, and sauté, frequently stirring, until softened, but ensure skin retains some color, lowering heat if necessary. Add brown sugar and non-dairy creamer, and cook, stirring continually, until apple pieces are coated in a thick caramel-like sauce.
To serve: halve warm biscuits and place on 4 serving plates. Dollop 1/4 of the Tofutti Better Than Cream Cheese mixture on bottoms of each biscuit. Spoon 1/4 of apple mixture over, place tops of biscuits at an angle against each stack, and sprinkle with garnish. Serve immediately.
Thinking of trying vegan?
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?