Vegan Dulce de Leche

Photo Courtesy of FancyFoodFancy

Dulce de leche is an ethereal combination of milk and sugar that has been slowly cooked until the sugars caramelize. It famously hails from Argentina and is widely loved all across Latin America.

Producing a vegan version of it wasn't too tough because (as I noted in the Essential Vegan Baking Guide) you can easily swap full-fat coconut milk (the canned version, not the non-dairy milk) for cream. This simple recipe combines all of the moody flavors of traditional dulce de leche and adds a bonus layer of coconut to the mix.

The result is a thick spread that tastes like caramel with an unmistakable hint of vanilla an irresistibly creamy texture. It is likely one of the most divine things I have ever eaten.

Three ingredients and a few hours of patience are all you need to create vegan dulce de leche, which is amazing on ice cream, sandwiched between sugar cookies, stirred into coffee, or slathered on a piece of toast or muffin for breakfast. 

1.5 15oz cans full fat coconut milk (one full and the other just the coconut cream on top)

3/4 cup dark brown sugar

pinch kosher salt

1/2 tsp vanilla extract

1. In a medium saucepan combine the coconut milk and coconut cream. (You can use the liquid from the can you use for the coconut cream for a smoothie.)
2. Add the brown sugar, whisk to combine and bring to a low simmer over medium-high heat. Once it begins to bubble, turn down to very low heat. Stir frequently and scrape the sides of the pan with a heat-proof spatula.
3. Cook for about 45 minutes until sauce is very thick and reduces by about half of its original volume.
4. Add salt and vanilla and whisk to combine. Remove from the heat and pour through a sieve if you detect any lumps.
5. Cool completely and then transfer to a container. It will keep in the fridge for a couple of weeks.

Vegan Mexican Recipes to Rock Your World

Mexican food gets a bad wrap in America because our version is laden with cheese and fatty meat. However, real Mexican cooking couldn’t be further from the truth. It is full of fresh veggies, beans and fruits. We think these Vegan Mexican recipes give Latin food a time to shine with vibrant, spicy flavors.

Naughty Nice Vegan Enchilada Casserole from OhSheGlows.com pairs healthy veggies and beans with multi-grain tortilla chips from Food Should Taste Good.

Hot Tamale Pie from VeganMexicanFood.com, the authority on veganized Latin American recipes.

Vegan Tacos by KBlog.LunchboxBunch.com are flirty, fresh and perfect for entertaining.

Mexican Wedding Cakes are a classic dessert and HellYeahItsVegan.com gives a vegan version that will make you swoon.

Cilantro Cashew Cream Smothered Burritos are heaven on a plate. The cashew cream acts as a cheese-like flavor that blends with a variety of fillings. Use what you have on hand.

FiggyandSprout.com uses lettuce to wrap up Crunchy Raw Tacos. The walnut “meat” is divine.

I can’t get enough of this Vegan Mexican Mushroom and Spinach Torta from SeriousEats.com. It’s serious. 

While not exactly Mexican in the traditional sense these Raw Mexican Chocolate B(raw)nies satisfy with cinnamon and spice.

Black Bean Mushroom Kale Layered Enchiladas with Avocado Cashew Cream

Who says you need meat and cheese to make a killer enchilada. I just spent the last 10 minutes eating "just a couple of bites" of the leftovers from this dish while standing in my kitchen with the refrigerator door open.

I felt a bit guilty as I dipped my fork into the cold mess of tortillas, sauce, beans and chiles and slathered the whole thing with a generous swipe avocado cream.

Believe me. It's that good...

16 oz can of enchilada sauce (I love Roberto's or a killer homemade version)
2 pounds cooked black beans (or 2 cans)
1/2 pound mushrooms, thinly sliced
2 Tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
3/4 tsp kosher salt
1 bunch kale, shredded
1 Tbs cumin
1 tsp cayenne
1 4oz can diced green chiles
12 6-inch corn tortillas

1. Heat oven to 350.
2. Heat 1 Tbs olive oil in a large skillet over medium high heat. Add the mushrooms and cook until edges brown, about 7 minutes. Remove and place in a large bowl.
4. In the same skillet, heat the remaining 1 Tbs of olive oil over medium high heat. Add the onion, garlic and salt and cook until softened, about 3 to 4 minutes. Add kale and saute for another minute or two until the kale wilts a bit.
5. Add the cumin and cayenne and cook for another 30 seconds. Add green chiles, black beans and mushrooms and stir to combine.
6. Layer 4 tortillas in the bottom of a 9x13 baking dish. I tear each one in half and tuck them around each other to form a tight layer. Spoon about 1/4 of the sauce over the tortillas and top with 1/2 of the black bean mushroom mixture.
7. Add another layer of 4 torn tortillas on top and top with the other half of the black beans. Top with 4 more tortillas and cover with the rest of the sauce. It will look like this:

8. Cover tightly with plastic wrap or foil and let sit for at least 2 hours and up to 8 hours to let the flavors blend.
9. Remove cover and bake at 350 degrees F for about 30 minutes or until hot and bubbling.

Avocado Cream

2 ripe avocados
1/2 cup drained soaked cashews (soak in water for about 4 hours)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground cumin
1/4 cup fresh cilantro or parsley

Put everything in a blender or food processor and blend on high until thick and creamy.