@albinasveganfood: Sweet sushi… but make it crepes😍😋🍓🍫 Such a fun date idea to make together💕 Vegan Sushi Crepes Ingredients: • All-purpose flour - 1 cup (130 g) • Plant milk - ¾ cup + 1 tbsp (200 ml) • Sparkling water (very cold) - ¾ cup (175 ml) • Egg replacer - 2 tbsp + 4 tbsp water (for 2 “eggs”) • Coconut oil - 3 tbsp • Sugar - 1 tbsp • Vanilla extract - 1 tsp • Pinch of salt How to make: 1. Mix egg replacer with 4 tbsp water and let sit for 1-2 minutes. 2. In a bowl, whisk together flour, sugar and salt. 3. Add plant milk and the “egg” mixture. Whisk until smooth. 4. Gently mix in the sparkling water. 5. Stir in the oil. 6. Let the batter rest for 10-15 minutes. Cook the crepes: Heat a pan well, then reduce the heat to slightly below medium. Lightly oil the pan before the first crepe. Pour a thin layer of batter into the pan. Flip when the top looks matte. Do not cook until dark. Stack the crepes and cover with a towel to keep them soft. Cashew Cream Ingredients: • Cashews (soaked) - 1 cup (150 g) • Lemon juice - 3 tbsp • Maple syrup or agave - 3 tbsp • Coconut oil - 2 tbsp • Water - 3 tbsp • Vanilla (from a bean) - pinch • Pinch of salt Blend until completely smooth and creamy. Assemble: Spread cashew cream over a crepe. Add fruit or berries and roll tightly. Slice into 8 sushi-style pieces. Fillings I used: Chocolate hazelnut spread, fruit, berries, crushed nuts, sliced almonds, cashew cream. Drizzle with chocolate or caramel if you like🍓🍫 #sushicrepes #crepedessert #dessertsushi #vegancrepes #creperecipe

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Saturday 07 March 2026 03:55:14 GMT