It's Mardi Gras time! I was in New Orleans a couple of months ago and, of course, had to sample some vegan beignets while I was there. Now, just a short time later I've got a hankering again and I'm wishing I still had quick access to that delicious NOLA food. Only one way to solve that! These homemade beignets are spot on and remind me of those I've had at Cafe Du Monde, pre-vegan days.
Delicious, fluffy beignets that remind me of those I've had at Cafe Du Monde in New Orleans
Makes: 20 beignets
Cook time:8 hrs and 45 mins
- 1 cup warm water (see notes)
- 1/2 cup non-dairy creamer
- 2 tbsp vegan butter
- 1/4 cup sugar
- 1 egg replacement
- 2 1/4 tsp active dry yeast
- 4 1/4 cups all-purpose flour
- 1/2 tsp salt
- Vegetable Oil for frying (I used grapeseed)
- 1/4 cup powdered sugar
- In a mixing bowl or stand mixer, combine the water, sugar and yeast. Allow to sit for 5-10 minutes until yeast is bubbly and has formed a layer on the top. Add in the butter and egg replacement and mix until combined. Add in half of the flour and the non-dairy creamer and beat until smooth (about 1 minute). Add in the salt and the rest of the flour, then use a dough hook or knead by hand to finish mixing. Cover and chill for 8-24 hours.
- Heat your oil to 360°F. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares and fry in the oil for 20 seconds per side or until each side is golden brown. Only put a few in at a time to avoid overcrowding them. If your oil is hot enough they should float to the top and puff up almost immediately. Drain on a wire rack or paper towel.
- Shake powdered sugar through a sieve onto the beignets. Serve warm.
- The water should be warm but not scalding hot to avoid killing your yeast. The ideal temperature is 110° - 120°F.