If you think eating (or drinking) vegan tastes terrible, or isn’t for you, think again. These vegan Baileys Irish Cream recipes will have all your friends wishing they were vegan too. In fact, don’t even tell them it’s vegan until AFTER they try it. We’re talking, serious converts in an instant…ok, maybe not, but at least for those who like Baileys.
This recipe can also be used as an Irish cream sauce for something like a coffee cake or whatever you want to try it drizzled over.
Vegan Baileys Irish CreamRecipe:
Makes about 4 cups
1 cup chocolate almond milk (Diamond brand is great)
2 (13 1/2 oz.) cans of coconut milk (definitely NOT the light version)
1/2 cup dark brown sugar (packed firmly)
4 tsp. of cornstarch or tapioca starch (+ 4 tsp. water to make a liquid paste)
1 tsp. good vanilla extract
1 tsp. unsweetened cocoa powder
1 shot freshly brewed espresso (or a bit of espresso powder)
1-2 cups of good Irish whiskey (depending on how strong you like it!)
Directions for Vegan Baileys Irish Cream
Gather ingredients and make sure your cornstarch and water mixture is smooth, not pasty. Grab a medium saucepan and whisk together almond milk, coconut milk, espresso, brown sugar, vanilla and cocoa powder. Using medium-high heat bring to a low boil, whisking occasionally. Slowly add the cornstarch mixture and whisk vigorously, simmer for about 2 minutes and remove from heat.
Cool a bit and use a fine-mesh sieve to remove all particles from sauce. Add Irish whiskey and shake well before each use. Store in refrigerator. (If it makes it that far).
If you aren’t using this as a liqueur, and just want a Baileys type sauce (a bit thicker consistency), omit the Irish whiskey and strain into a squeeze bottle for use over desserts. To use: warm the bottle in a bowl of hot water, and shake well. Yum-o!
Another Vegan Bailey’s Recipe from; Vegan Forum.com
1 can of light coconut milk
about 1/2 can of Irish whiskey
1 scant shot of espresso
chocolate syrup and soy creamer to taste.
chocolate syrup recipe:
4 tablespoons cocoa powder
6 tablespoons raw sugar
8 tablespoons water
Directions: whisk together in a saucepan over medium heat until smooth. Finish it off with a shot of soy creamer to make it creamy.
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