Vegan Cheesy Cherry Danish
When you make these vegan cheesy cherry danish recipe. You will love it, because not only is it delicious, but it’s also so easy to make and you don’t even have to make your own dough. That to me is a winner on its own. If I can ever avoid having to make my own dough, I will always go for that option first. Sometimes, things don’t workout but I will always try an easier option first.
What is the dough made of?
The dough for this vegan cheesy cherry danish recipe, is Pillsbury Crescent Roll Dough. I use this dough quite often and I just love how versatile it is. Not to mention the fact, that it just so happens to be vegan friendly, or as some like to say accidentally vegan.
The reason why there are doughs like these crescent rolls, puff pastry doughs, and pie crusts on the market that are accidentally vegan. Is because they are easier to preserve, long term on the store shelf without dairy. Hey, I’m not complaining😅.
What is the cheesy filling made of?
The creamy cheesy filling in these delicious little danishes are made from just a few ingredients.
Silken Tofu: The silken tofu adds the needed creaminess and also hardens slightly while baking.
Granulated Sugar: You need sugar to add some sweetness to the filling.
Nutritional Yeast: Nutritional yeast is added to the mix, to add cheesy flavor.
Can I change the filling?
You absolutely can! You can switch up the filling to anything you like. You can keep the cheesy mix and switch up the fruit side. Or you can add just the cheesy filling or just the fruit filling. Add any fruit jam, preserve, or pie filling you like to the center, and there you have yourself a whole different type of danish.
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
- 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!