Vegan desserts are the latest thing to hit the restaurant table in the U.S. due to a recent surge in the number of companies making them.
The New York Times has an article that explains the appeal of vegan desserts.
It’s a great idea, said Michael R. Smith, owner of Riff Raffs, a chain that makes vegan desserts including Nutella ice cream and coconut mousse.
“The most popular thing we serve is ice cream, which is great,” he said.
“But when we add a vegan option, people are going to want to try it.”
The company has sold more than 1 million of its vegan desserts since it started in 2011.
The Times of Indian wrote that “vegan desserts have become more popular with customers and restaurants” since it began publishing vegan recipes in 2012.
But the vegan desserts don’t have to be complicated.
A few ingredients, such as vegan butter, vegan sugar and vegan milk, can be used.
The Times wrote that the vegan ice cream recipe in the article “can be made with just one ingredient, butter, milk and sugar.
It can be eaten warm or at room temperature, or chilled.”
It also recommends that vegan ice creams have a thick layer of butter.
“Make sure the recipe calls for no butter in the recipe,” the Times wrote.
“It will help the vegan treat be fluffy and smooth.”
A recipe for a vegan chocolate ice cream is included.
The recipe calls out the dairy-free option, which gives the ice cream a light texture and has a hint of cocoa flavor.
The paper said the vegan mousse is vegan and has vegan butter and vanilla extract.
The article also notes that the coconut mace is vegan.
It said the cream is vegan, as well.
You may also like: How to make a vegan ice-cream sandwich, and how to make your own vegan icecream
