Vegan Oreo Parfait
Ingredients:
5 packs of 154 g each of vegan Oreo-style cookies, roughly broken
5 cups soy milk
3 sachets of 62 g each of vegan Instant Vanilla Corn Pudding powder
400 g vegan cream cheez
500 g coconut cream (weight of the thick part of the coconut cream cans)
2 tb vegan cacao liqueur
2 tb vegan coffee liqueur
Instructions:
1. Beat the soy milk with the Instant Pudding powder until thick and creamy.
2. Beat the cream cheez, gradually adding the coconut cream while beating.
3. Combine the two mixtures and the liqueurs and mix well.
4. Place ΒΌ of the cookies on the bottom of a large glass bowl.
5. Spoon a third of the cream on top of the cookies.
6. Repeat two more times, ending with the cookies.
7. Refrigerate covered with cling film for at least 2 hours or overnight.
Other recipes!
