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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Blackberry Shortcakes with Cashew Cream from Chef Tal Ronnen

    Vegan Blackberry Shortcakes with Cashew Cream from Chef Tal Ronnen

    1
    By Alisa Fleming on November 15, 2009 Dairy Free Desserts, Dairy-Free Recipes

    We asked Nicole, a prolific cook and blogger, to test out The Conscious Cook, by chef Tal Ronnen (of Oprah fame). She sampled the Split Pea Soup, Whole Grain Penne with San Marzano Tomatoes, and Vegan Blackberry Shortcakes with Cashew Cream. And according to Nicole, “This cookbook is great. It really, really impressed me!” But you can experience a taste for yourself with this sample recipe.

    Chef Tal Ronnen's Black Pepper Vegan Shortcakes with Blackberry Basil Sauce and Cashew Cream Recipe (vegan, dairy-free)

    Vegan Blackberry Shortcakes with Cashew Cream from Chef Tal Ronnen

    Tal Ronnen's Berry Shortcakes Recipe from The Conscious CookThe vegan shortcakes themselves are made with white spelt flour to up the nutritional content (though you could likely substitute another wheat flour if you so desired). They are also infused with a good dose of black pepper, offering warmth and making this traditional summer dessert perfect for the cooler times of year. Not to be outdone, the berry sauce has its own flavor twist – blackberries and basil, who would have thought?

    If you’re nervous about the unique ingredients, you can certainly omit the black pepper and basil. But you might want to try these vegan blackberry shortcakes as is, at least once!

    Special Diet Notes: Blackberry Vegan Shortcakes with Cashew Cream

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.

    Black Pepper Vegan Shortcakes with Blackberry Basil Sauce and Cashew Cream
     
    Print
    Prep time
    45 mins
    Cook time
    45 mins
    Total time
    1 hour 30 mins
     
    Recipe reprinted with publisher’s permissions from The Conscious Cook, by author Tal Ronnen. This is a pretty dessert with a vegan version of whipped cream that’s fantastic. If you can find Thai basil or cinnamon basil, use that in the sauce. They’re both incredible with blackberries.
    Author: Tal Ronnen
    Serves: 8 servings
    Ingredients
    For the blackberry basil sauce:
    • 6 cups fresh blackberries, or 2 (12-ounce) bags frozen blackberries
    • ½ teaspoon freshly squeezed lemon juice, or more to taste
    • Pinch of sea salt
    • 1 sprig fresh basil
    • 1 tablespoon light agave nectar, or to taste
    For the black pepper shortcakes:
    • 3 cups white spelt flour, plus more for dusting
    • 1 tablespoon baking powder
    • ½ cup plus 2 tablespoons granulated sugar
    • ¼ teaspoon salt
    • 1 tablespoon freshly ground black pepper
    • 7 tablespoons very cold Earth Balance, cut into ½-inch cubes
    • 1 cup plain unsweetened soy creamer, plus more for brushing (use coconut creamer for soy-free)
    Instructions
    1. Make the blackberry basil sauce: Place half of the blackberries, the lemon juice, salt, and basil sprig in a small saucepan and bring to a simmer over medium heat. Cook, stirring frequently to break up the berries, for about 8 minutes, until the berries are soft and
    2. broken down.
    3. Remove from the heat and let steep for at least 20 minutes, up to overnight. Remove and discard the basil, then pour the sauce into a blender. Puree, then sweeten to taste with the agave nectar and add more lemon juice if needed.
    4. Push the sauce through a fine-mesh sieve back into the saucepan and gently fold in the remaining whole blackberries. When ready to serve, heat over low heat just until the sauce is warm and the berries are thawed (if using frozen). Alternatively, chill the sauce in the refrigerator, covered, and serve cold.
    5. Make the black pepper shortcakes: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift the flour and baking powder into a large mixing bowl, then stir in the ½ cup sugar, the salt, and pepper. Scatter the Earth Balance into the flour and, using a pastry cutter, a fork, or—the best tool—your hands, cut the Earth Balance into the flour until the largest chunks are the size of large peas.
    6. Make a well in the center of the mixture and add the creamer; using your hands or a wooden spoon, gently stir to make a soft, somewhat sticky dough, being careful not to overwork. Turn the dough out onto a floured work surface and pat it out to 1 inch thick. Using a biscuit cutter, cut the dough into 2½-inch rounds and place 1½ inches apart on the prepared baking sheet. Gently press the scraps together and cut out more rounds. Brush the tops of the rounds with creamer and sprinkle with the remaining 2 tablespoons sugar.
    7. Bake in the middle of the oven until golden brown, about 12 minutes, rotating the pan 180 degrees halfway through. Remove to a wire rack to cool. Serve the shortcakes with warm or chilled blackberry basil sauce and top with the Whipped Cashew Cream.
    Notes
    To serve:
    Whipped Cashew Cream whisked with ½ teaspoon ground cinnamon
    3.5.3226

    More Vegan Summer Cakes

    Hot Fudge Sundae Cake (vegan, optionally nut-free & soy-free)

    Hot Fudge Sundae Cake Recipe - Easy Dairy-Free Dessert with a cake top and magical gooey bottom

    Raw Blueberry Cheesecake (vegan, gluten-free & soy-free)

    Raw Blueberry Cheesecake Recipe (dairy-free, gluten-free, and vegan) from Choosing Raw by Gena Hamshaw

    S’mores Icebox Cake (vegan, optionally gluten-free & nut-free)

    Vegan S'mores Icebox Cake - a recipe contest winner! (dairy-free; gluten-free optional)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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