Vegan Cheesy Cherry Danish
1/2 block Silken tofu
2 tbsp Granulated sugar
1 tbsp Nutritional yeast
1 roll Pillsbury crescent roll dough
1/2 cup Cherry pie filling
2 tbsp Palm sugar or brown sugar
2 tbsp Melted vegan butter
1/4 cup Confectioners sugar
1 tsp Almond milk
For a visual recipe watch video here...
Pre heat oven according to crescent roll packaging instructions.
Blend the silken tofu, granulated sugar, and nutritional yeast together in a blender until smooth and set aside.
Unroll crescent roll dough and cut long ways into 1 inch strips.
Loosely twist the dough strips and onto a baking tray swirl the dough twist around to form a round danish shape for each strip of dough.
Press a spoon or fingers in the middle of each danish to create a indent for the filling.
To create a half and half effect in the filling, place a spoon in the middle and add different filling to each side of the spoon. Using the spoon as a spacer to keep the filling from mixing.
Carefully lift the spoon from the center to create a split between the filling.
Brush melted butter on the edges of the danishes and sprinkle with palm sugar or brown sugar.
Bake the danishes according to the crescent roll package instructions. Should be 11-15 minutes.
Meanwhile mix confectioners sugar and almond milk well until smooth to make the icing.
Remove the danishes from the oven and allow to cool.
Drizzle the icing over top and ENJOY!