Vegan Trifle Recipe - A Delicious Plant-Based Dessert from England
This vegan trifle recipe from England is made with lemon loaf, raspberry, marsala, vanilla, oatmeal, blueberries, Tofutti's 'Better Than Cream Cheese', firm tofu, brown rice syrup, vanilla extract,...
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Cooking tools:
- Glass dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Blender
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Kitchen timer
Ingredients
- 1 lemon Loaf
- raspberry all-fruit spread
- 1/2 cup marsala wine
- 2 1/2 cups vanilla custard (made from Bird's custard powder)
- 3 cups Dad's brand oatmeal cookies, crushed
- 3 cups frozen blueberries
- 1 tub Tofutti's "Better Than cream cheese"
- 1/2 lb (227 g) smooth, medium-firm tofu
- 1/2 cup brown rice syrup
- 2 tsp vanilla extract
- dash of salt
- 1 cup lightly toasted, sliced almonds
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