Resultado de imagen de sabayon vegan

Lemon sabayon


  • 1 package of firm silken tofu
  • 100 ml (1/2 cup) sweet Jerez
  • 1/4 cup maple syrup
  • 30 ml (2 Tbsp) lemon juice
  • 30 ml (2 Tbsp) lemon zest, grated
  • 30 ml (2 Tbsp) orange zest, grated (for garnish)

In a blender combine all ingredients, except the orange zest,  and process until smooth and creamy. Adjust sweetness to taste but keep tart. Put in a double boiler to warm gently.

vegan sabayon ice cream

Sabayon Ice Cream
  • ½ liter of coconut cream
  • 1 Tbsp. golden flax seed ground and activated
  • 1 tsp vanilla extract
  • 1 cup coconut sugar
  • ½ cup port wine or Marsala wine
  1. In a saucepan place the coconut cream.
  2. Add sugar, vanilla and flax seeds already activated.
  3. Mix well and bring to heat.
  4. Let it come to a boil, turn off heat.
  5. Remove and add the wine, stir to combine.
  6. Cool this preparation in the refrigerator for 4 or 5 hours, or better overnight.
  7. Put the mixture into the ice cream maker for 30 or 40 minutes.
  8. Serve with chocolate sauce and coconut flakes.


Vegan Classic Sabayon

Ingredients: (serves 2)

  • ½ cup of hulled millet
  • 3 cups vanilla flavoured soy milk
  • 2 tablespoons of coconut sugar
  • 1 tablespoon of margarine
  • 1 / 3 of a cup of marsala wine
  • 1 pinch of salt


  1. Cook the millet with soy milk, margarine, sugar and pinch of salt for 40 minutes over low heat, stirring occasionally.
  2. Add the Marsala wine, mix well and transfer it into a powerful blender (or use a hand blender).
  3. Whisk at full speed, in a way that the cream  incorporates air. If necessary, add a little milk to get the desired consistency: must be creamy, but fairly liquid. Consider that as soon as it starts cooling, tends to thicken quickly.