Easy Strawberry Galette with Vegan Whipped Cream - Vegan Recipe Club

Ingredients

• Cream See tip 2 for quick cream option
• 300ml/1¼ unsweetened soya, oat or cashew milk (you can use sweetened but reduce the icing sugar by 50g)
• 250g/1¼ cups odourless/culinary coconut oil (you can use regular if you want a coconutty taste), melted
• 150g/1⅕ cups icing sugar, sieved
• 1 tsp vanilla extract
• Zest of ½ a lemon, finely chopped (optional)
• Strawberries
• 1kg/35 oz fresh strawberries, hulled (if you leave them whole they look prettier but halving or quartering them makes them much easier and nicer to eat)
• 4 tbsp icing sugar, sieved
• Pastry
• 320g/11 oz ready-to-use vegan puff pastry sheet
• Optional decoration: chopped nuts, dusting of icing sugar, edible flowers, fresh mint sprigs
• Tip 1: Use this cream recipe any time you need a whipped cream – just remove the lemon zest and reduce the icing sugar if you don’t want it too sweet. It pipes well too!