Vegan Zabaglione
The traditional classic light and foamy dessert sauce called zabaglione (or sometimes the French name sabayon) is made by whisking egg yolks, wine and sugar together over gentle heat. It is usually served barely warm in cups or glasses (as is the Roman tradition) or poured over a dessert.
My vegan version replaces the egg yolks with a combination of blended cashew nuts, soft silken tofu and tapioca starch. This preparation comes very close to the original texture and taste.
The choice of wine used in the preparation is open to accommodate variations; use champagne, other sweet wines (Sauternes or
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The traditional classic light and foamy dessert sauce called zabaglione (or sometimes the French name sabayon) is made by whisking egg yolks, wine and sugar together over gentle heat. It is usually served barely warm in cups or glasses (as is the Roman tradition) or poured over a dessert.
My vegan version replaces the egg yolks with a combination of blended cashew nuts, soft silken tofu and tapioca starch. This preparation comes very close to the original texture and taste.
The choice of wine used in the preparation is open to accommodate variations; use champagne, other sweet wines (Sauternes or Hungarian Tokay), fortified wines (port, Banyuls, sweet sherry) or even spirits (brandy, kirsch, rum). Zabaglione can be flavored with vanilla, citrus or saffron. The key is to use gentle heat and add just a touch of baking soda before serving to encourage bubbles to form.
Difficulty: simple
Yield: makes about 250 ml (1 cup)