Vegan danishes that are just as good as the original, including the prettiest sweet blueberries and a kick of ginger! Homemade with yeast and berry jam.
This post is sponsored by Red Star Yeast. Thanks for supporting the brands that make this site possible!
Hello and it’s been a minute, right? Excuse the all over the place posting schedule while I squeeze the last of summer livin’ into my life, but sometimes it’s necessary to step away and take a beat before everything whizzes past in a hurry. I promise this vegan danish recipe is worth the wait! I’m actually about to leave on a girl’s trip to Portland with one of my absolute best friends on the planet and really wish I could have carried on a few of these blueberry vegan danishes for her. This trip is one of those that I bought the plane tickets so long ago that I think I keep forgetting we are going and haven’t planned a single thing, eek! This is completely outside my normal travel habits, where I’ve usually mapped out where to eat and major spots to hit, in addition to planning outfits far in advance (#priorities). I’ve been pretty hard at work on a few recipes I’ll be bringing you this month (including these vegan danishes!) that have required some trial and error, so I think that’s partially why I’ve gone all ‘forgetting I’m even going on a trip’ brain on myself.
I have to admit, I wouldn’t have nailed this danish recipe as quickly if it hadn’t been for guidance from the ever-inventive Oh Ladycakes, who’s willingness to crack the vegan danish dough code gave me lots of headway in making sure these turned out right the first time. I did change up her recipe a bit, swapping in solid coconut oil and using a cashew cream blend rather than soy creamer, but really, the method is all hers. I also did try making a portion of my vegan danishes with cherry jam in the middle, rather than the homemade ginger blueberry compote, but they didn’t turn out as well and ended up a bit more runny (and ugly) than their blueberry counterpart. I do love that this dough is a yeast-risen pastry dough, as I hadn’t worked with one much yet and ended up loving the yeasted/flaky dough combo. I’ve been dreaming up about 1000 more ways to use this versatile dough method, so stay tuned for those! would recommend spreading the preparation of these vegan danishes over a few days, as you need time to laminate the dough, do a few turns (building those crispy layers) and go through the rolling out process. I actually love the pastries that take longer to make because they result in a fist-pumping celebration at the end when they (hopefully) turn out perfectly. Ahh the sweet taste of pastry success!
Let me know if you have any questions about working with pastry dough or making a yeasted dough like this one. I always love adding notes to posts like these to ensure that everyone who makes the recipe can be set up for success! I know the feeling of going to make a much-awaited recipe and not having the best experience, so holler out if you aren’t sure about a step or want more guidance.
Also, I’ll take any and all Portland, Oregon recommendations, so lay them on me! Watch over on Instagram and Snapchat (username: abbythomps) for some of my food adventures.
Recipe adapted from Oh, Ladycakes
Vegan Blueberry Ginger Danishes
- 1/3 cup cashews blended with 2/3 cup water
- 2 1/4 teaspoons Red Star Active Dry Yeast
- 2 tablespoons cane sugar
- 1 teaspoon salt
- 1 cup plus 3 tablespoons solid coconut oil
- 2 1/4 cups all purpose flour
- Powdered sugar for sprinkling
- Blueberry filling:
- 2 cups fresh blueberries
- 2 teaspoons cornstarch
- 4 tablespoons cane sugar
- 1/2 teaspoon dried ginger
- 2 tablespoons water
Blend together the cashews and water in a high powdered blender. Transfer to a small bowl and add the active dry yeast and let sit for 10 minutes.
In a stand mixer using the dough hook attachment, combine the flour, cane sugar, and salt. Gradually add in the 3 tablespoons of solid coconut oil, mixing on low until the coconut oil breaks into small pea sized pieces. Add in the yeast/cashew cream mixture and continue to mix on low until combined and dough starts to form. Remove from mixer and wrap in plastic wrap, chill in the refrigerator for 90 minutes.
After the dough has chilled, flour a surface liberally and roll the dough out into a 12 x24 inch rectangle. Scatter the remaining cup of coconut oil over the surface of the dough. Fold the left 1/3 of the dough over the middle and the remaining third over the middle. Roll the dough out again into a 12x24 rectangle and repeat the folding process. Wrap in plastic wrap and refrigerate for 1 hour. Repeat the rolling and folding process 2 more times and refrigerate one last time for at least 4 hours or overnight.
After the dough has chilled, roll out into a 9x18 inch rectangle and cut out into 3 inch round circles. Repeat the rolling and cutting process until all the dough has been used. Transfer the rounds to two parchment lined cookie sheets. Freeze for 5 minutes. While pastries are the in the freezer, make the blueberry filling (see below).
After the pastries have chilled, push down slightly in the middle of each danish with a measuring cup to make a circular indent for the filling.
To make the blueberry filling: In a saucepan over medium heat, combine the blueberries, cornstarch, cane sugar and water. Cook, stirring frequently and mashing a few of the berries with a spatula, until blueberries have started to break down and the mixture begins to thicken, should take 3-5 minutes. Sauce should be thick and still have about 1/3 whole berries left. Remove from heat and set aside.
Preheat the oven to 375 degrees F. Evenly spoon out the blueberry filling onto each danish, using about a tablespoon per circle.
Bake for 12-15 minutes, until edges of the pastries are golden brown and done. Sprinkle with powdered sugar and serve. These are best eaten on the first or second day.