Who knew homemade plant milk could lead to donuts this good? These mini vegan and gluten-free treats use fresh blueberry cashew milk and the leftover pulp for maximum flavor and zero waste. They’re fluffy, fruity, and finished with a tangy blueberry cream cheese glaze. So good, you won’t be able to just eat one.
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Ingredients
- Gluten free 1:1 baking flour – If you are not gluten free, you can use a flour of your choice.
- Coarse blueberry and cashew flour (made from cashew + blueberry pulp)
- Cane sugar
- Baking powder
- Salt
- Blueberry and cashew milk (made from almond cow) – I used cashews but it will also work with blanched almonds
- Ground flax
- Warm water
- Vanilla extract
- Vegetable oil
- Vegan cream cheese – I have used Kite Hill and Tofutti and both worked well
- Vegan butter – I used the Earth Balance whipped butter, but any dairy free butter will work.
- Powdered sugar
- Frozen or fresh blueberries – You will want to use fresh blueberries to make the milk, but can use frozen blueberries to make the compote.
- Coconut sugar – A healthier alternative to table sugar to naturally sweeten the blueberry compote.
- Lemon juice
Step by Step Instructions
Find the complete printable recipe with measurements below in the recipe card.
- Make homemade cashew milk using instructions provided by your Almond Cow, adding 1/2 cup of fresh blueberries with your 1 cup of cashews.
- Use the leftover blueberry and cashew pulp to make blueberry and cashew coarse flour. Refer to Almond Cow’s, “How To Turn Pulp Into Flour” to create the flour.
- In a medium size bowl, gently mix the all purpose flour, coarse blueberry and cashew flour, and baking powder.
- In a small bowl, combine the ground flax and warm water. Whisk and let sit for 10 minutes. In a large bowl, combine and whisk the sugar, salt, blueberry and cashew milk, flax mixture, vanilla extract, and oil. Add in dry mixture and mix until combined.
- Scoop all batter into a pastry bag or a large Ziplock bag and cut a small corner. Lightly spray or grease the mini donut maker with oil or butter. Once heated, fill each ring all the way and close for approximately 1 minute and 20 seconds. Carefully open the lid and turn each donut using a toothpick. Close the lid again for about 3 minutes and 20 seconds. Remove with a toothpick and place on a cooling rack. If you are not using a mini donut maker, you can use a mini donut pan and bake in the oven at 350 F for approximately 6-12 minutes, depending on your oven.
- Add frozen or fresh blueberries to a small pot on medium heat. Add coconut sugar, lemon juice, and water. Simmer for approximately 10 minutes stirring throughout. Use a fork or potato masher to crush blueberries. Cool in refrigerator.
- Once the butter and cream cheese are at room temperature, combine in a medium bowl and beat until smooth with whisk. Then, add in blueberry compote juice and plant milk and mix. Slowly sift in powdered sugar and beat until combined and smooth.
- Dip the top of each donut into the glaze. Drizzle with additional compote/syrup for added color and taste if desired.
Almond Cow
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Blueberry Cashew Pulp Mini Donuts (Vegan & Gluten-Free)
These mini vegan and gluten-free donuts use fresh blueberry cashew milk and the leftover pulp for maximum flavor and zero waste. They’re fluffy, fruity, and finished with a tangy blueberry cream cheese glaze. So good, you won’t be able to just eat one.
25
servings1
hour30
minutesIngredients
- Donuts
1 1/2 cup Gluten free 1:1 flour
1/2 cup Blueberry and cashew coarse flour (made from leftover pulp)
3/4 cup Cane sugar
2 tsp Baking powder
1/2 tsp Salt
3/4 cup Blueberry and cashew milk (made from Almond Cow)
2 tbsp Ground flax
6 tbsp Warm water (for flax egg)
1 tsp Vanilla extract
1/2 cup Vegetable oil
- Blueberry Compote/Syrup
1 cup Fresh or frozen blueberries
1/2 cup Coconut sugar
1 tsp Lemon juice
1/2 cup Water
- Blueberry Cream Cheese Glaze
4 tbsp Whipped vegan butter, room temperature
4 tbsp Vegan cream cheese, room temperature
1 tsp Blueberry cashew milk
6 tsp Blueberry compote juice
2 tbsp Powdered sugar
Directions
- Make homemade cashew milk using instructions provided by your Almond Cow, adding 1/2 cup of fresh blueberries with your 1 cup of cashews.
- Use the leftover blueberry and cashew pulp to make blueberry and cashew coarse flour. Refer to Almond Cow’s, “How To Turn Pulp Into Flour” to create the flour.
- In a medium size bowl, gently mix the all purpose flour, coarse blueberry and cashew flour, and baking powder.
- In a small bowl, combine the ground flax and warm water. Whisk and let sit for 10 minutes.
- In a large bowl, combine and whisk the sugar, salt, blueberry and cashew milk, flax mixture, vanilla extract, and oil. Add in dry mixture and mix until combined.
- Scoop all batter into a pastry bag or a large Ziplock bag and cut a small corner. Lightly spray or grease the mini donut maker with oil or butter. Once heated, fill each ring all the way and close for approximately 1 minute and 20 seconds. Carefully open the lid and turn each donut using a toothpick. Close the lid again for about 3 minutes and 20 seconds.
- Next, create your blueberry compote. Add frozen or fresh blueberries to a small pot on medium heat. Then add coconut sugar, lemon juice, and water. Simmer for approximately 10 minutes stirring throughout. Use a fork or potato masher to crush blueberries and cool in refrigerator.
- Once the butter and cream cheese are at room temperature, combine in a medium bowl and beat until smooth with whisk. Then, add in blueberry compote juice and plant milk and mix. Slowly sift in powdered sugar and beat until combined and smooth. For increased color/taste, add in more blueberry compote and/or syrup. (if you don’t want the texture of the crushed blueberries, strain and just use the syrup)
- Dip the top of each donut into the glaze. Drizzle with additional compote/syrup for added color and taste if desired. Store leftovers in an airtight container and consume within a few days.
Notes
- You can also use a mini donut pan and bake in the oven at 350 F for approximately 6-12 minutes, depending on your oven. Results may vary.
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