Vegan Creme Anglaise

September 20, 2012
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12-09-18_VeganCremeAnglaise

wake up late, lie in bed listening to the chatter downstairs and smelling the fresh baked muffins

put on fleece pants

hang around, eat muffins, drink tea

change from old sleeping t-shirt into old daytime t-shirt, begrudgingly change out of fleece pants for slightly more acceptable cargos

12-09-18_VeganCremeAnglaise

do not put on makeup

take pictures of farm, eat grapes off vines, wander around in barn, cook a bit, hang around

fend off advances of grandmother bearing more muffins, drink tea

chat with whomever shows up at the door, offer them muffins

rummage through garden for tomatoes and basil, visit local farm stand, eat said tomatoes and basil

12-09-18_VeganCremeAnglaise

put fleece pants back on

help make dinner, eat at kitchen island, hang around

fend of advances of grandmother bearing more muffins, drink tea

figure there is no point working out what day it is now

sleep

repeat as necessary

12-09-18_VeganCremeAnglaise

As per usual I’m skipping around a bit and, in an attempt to avoid the sorting of 12 days and 2522 miles of photos, have jumped from our first day in Montana straight to the farm where we are now.

I wasn’t sure if I’d be able to play along for SABH this month due to our current adventures but staring at the fruit bowl the other morning my mind started to wander, and about three minutes later this sauce happened. How deliciously convenient.

I think it may be time for another cup of tea and a muffin.

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Vegan Creme Anglaise

To say a sauce is an epiphany may be a slight embellishment, but I am prone to embellishment and this stuff is seriously delicious. Not to mention it takes a total of about 30 seconds to make. See, told you, e-p-i-p-h-a-n-y.

INGREDIENTS:

  • 2 medium ripe bananas
  • 1 Tbsp coconut oil, melted*
  • 1 Tbsp lemon juice
  • seeds from 1 vanilla bean*
  • 2-4 Tbsp almond milk*

METHOD:

Quick version

Blend. Serve.

Full version

Place bananas, oil, juice and vanilla seeds in a food processor, blend until very smooth and no chunks of fruit remain.

Blend in almond milk starting with 2 Tbsp and adding more to achieve desired consistancy.

Serve immediately over anything which would benefit from a vanilla sauce. Pretend it took ages to make.

*NOTES:

  • Yes, another oil like macadamia can be substituted for the coconut oil.
  • Yes, you can use a tsp of vanilla bean paste or even extract instead of seeds from a bean – but if you use extract you won’t have lovely little flecks of bean in the sauce.
  • Yes, you can use any non-dairy or dairy milk you wish.

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12-09-18_VeganCremeAnglaise

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SABH Sept-Feeling SaucyThis post is part of the September Sweet Adventures Blog Hop – Feeling Saucy – hosted by Capers of the Kitchen Crusader.

SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux and me – 84th & 3rd.

Make sure to check out all the other wonderful saucy creations that have been linked-up below!

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9 Responses to Vegan Creme Anglaise

  1. Nic@diningwithastud on September 21, 2012 at 9:22 am

    I cant believe you’re still posting while on your trip :) haha fab effort JJ!

  2. The Saffron Girl on September 22, 2012 at 12:16 am

    What a great combination for “creme anglaise” without the dairy! I’ll definitely have to try this.

  3. Christina @ The Hungry Australian on September 24, 2012 at 8:32 am

    Great post, JJ. Your photos and styling are fantastic. And this sauce looks super quick and easy – will definitely try.

  4. Christine @ Cooking Crusade on September 25, 2012 at 8:33 pm

    Beautiful looking recipe JJ!

  5. Simon Food Favourites on September 26, 2012 at 11:57 am

    that’s a pretty cool alternative for vegans. nice one!

  6. mjskit on June 1, 2013 at 12:41 am

    What a fabulous use of bananas! Love it!

  7. Tyler on December 18, 2013 at 3:56 am

    I love this idea for a vegan creme anglaise! I only have one comment. You should steep the vanilla bean with the dairy replacer(almond milk) for 15-20 min over low heat to extract the vanilla flavor. Simply blending it will not give you the same flavor that heating it will. Let me know if you think the difference is desirable or not. Thank you and happy cooking.

    Tyler DeBoer
    Culinary Nutrition Major

  8. […] (via 84th&3rd | Vegan Creme Anglaise) […]

  9. Vegan Creme Anglaise | Ghee is Good on March 11, 2014 at 10:28 pm

    […] Vegan Creme Anglaise […]

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