This Vegan Butternut Squash Risotto recipe is perfect for weeknight dinners or weekend treats! It’s deceivingly easy to make and tastes addictive thanks to the sage chili oil. The butternut squash adds fiber and creaminess to the risotto making it a healthier alternative to a traditional risotto.
What is Risotto?
Traditional risotto is a classic Italian dish that is known for its creamy and rich texture. It is made by cooking Arborio or Carnaroli rice in a flavorful broth until it reaches a smooth and velvety consistency.
Risotto offers a wide range of variations and flavor possibilities. You can customize your risotto by adding ingredients like mushrooms, asparagus, peas, or even truffles. Additionally, you can experiment with different seasonings and herbs to enhance the flavor. Risotto is a versatile dish that can be enjoyed as a side dish or a main course. It is the perfect comfort food!
Here’s Why You’ll Love This Vegan Butternut Squash Risotto!
This vegan butternut squash risotto recipe is perfect because of its simple yet delicious flavors, ease of preparation, and visual appeal. The creamy texture of the risotto paired with the sweet, nutty taste of butternut squash creates a harmony that will leave everyone craving more.
One of the secrets to achieving the perfect creamy texture in this risotto is the gradual addition of stock or water. This technique allows the rice to release its starch, resulting in a velvety consistency that is simply irresistible. The sage coriander seed chili oil top adds a pop to the flavor!
Give this creamy risotto recipe a try, and you’ll understand why it is a beloved favorite.
Ingredients and Substitutions for this Risotto Recipe
The main ingredients for this recipe are:
Arborio rice
Arborio rice is a short-grain Italian rice known for its high starch content, which is crucial in achieving a creamy texture in dishes like risotto. It absorbs the flavors of the other ingredients while releasing starch and creating a velvety sauce. Substituting Arborio rice with other short-grain rice varieties like Carnaroli or Vialone Nano would yield similar results.
Butternut squash
Butternut squash is a key component in this recipe, providing a sweet and nutty flavor. It is recommended to make roasted butternut squash instead of boiled or steamed butternut before making the risotto. To make it easier to peel and cut, pre-baking the squash at 400°F for about 20 minutes until slightly tender is recommended. This will soften the skin and flesh, making it easier to handle, especially for those who find peeling and chopping raw squash challenging. For a quicker alternative, pre-cut butternut squash cubes are available in many grocery stores. You can substitute butternut squash with kabocha squash instead!
Fresh sage
Fresh sage adds an earthy and aromatic note to the dish, but if it’s not readily available, dried sage can be used as a substitution. Keep in mind that dried herbs are generally more potent than fresh ones, so use about half the amount called for in the recipe. Alternatively, other herbs like thyme or rosemary can be used to add flavor and freshness to the dish.
Onion, Celery and Garlic Cloves
These are the aromatics we will be using and are key to the base flavor for the risotto. I use 1 yellow onion, 1 stalk of chopped celery, and about 3 cloves garlic. You can use red onion and garlic powder instead. If using garlic powder, make sure to add it at a later stage and not at the beginning!
Vegetable Stock
Adding hot broth to the risotto is stages in key to this recipe. The vegetable broth will add flavor and make the risotto rice more tasty as it absorbs it slowly in the cooking process.
Can I use brown rice to make risotto?
Yes, you can use brown rice to make risotto. Brown rice is a nutritious whole-grain alternative to the traditional Arborio rice used in risotto. It offers a nutty flavor and a firmer texture, creating a delightful twist on the classic dish.
When choosing brown rice for risotto, it is essential to select a variety that has a shorter cooking time and a higher starch content. Short-grain brown rice or medium-grain brown rice are the recommended type.
Although brown rice generally takes longer to cook than Arborio rice, the cooking time can be reduced by soaking the rice for a couple of hours before starting the risotto-making process. Soaking helps soften the grains, resulting in a slightly faster cooking time and a creamier consistency.
It’s important to note that risotto made with brown rice may have a slightly different consistency compared to risotto made with Arborio rice. Brown rice risotto tends to have a chewier texture and a nuttier taste. The grains remain separate rather than becoming as creamy and smooth as traditional risotto. However, this variation can be a pleasant change and is well-received by those seeking a healthier alternative.
Tips for Cutting Butternut Squash
When it comes to cutting winter squash, it’s important to take proper precautions to make the process easier and safer. Here are some tips to guide you through the steps:
Stab the squash: To prevent the squash from exploding in the microwave, start by stabbing it a few times with a sharp knife. This will allow steam to escape during the cooking process.
Cut off the ends: Once the squash is properly punctured, lop off both the top and bottom to create a stable base. This will ensure that the squash stays in place while you work on cutting it.
Microwave or bake: Depending on the recipe you are using, you can either proceed to cook the whole squash in the microwave for a few minutes or bake it with some extra-virgin olive oil brushed on top in the oven until it becomes tender. Cooking the squash beforehand will make it easier to cut and peel.
Cut into manageable pieces: After the squash has been cooked, carefully remove it from the microwave or oven and let it cool for a few minutes. Using a sharp knife, slice the squash horizontally into manageable-sized pieces. This will make it easier to handle and manipulate.
Peel the squash: With the pieces of squash ready, use a sharp knife to carefully peel the skin away from each piece. Take your time and try to get as close to the skin as possible to avoid wasting any of the delicious flesh.
Following these steps will ensure that you can effectively prepare winter squash for your favorite recipes. Remember to always exercise caution when working with sharp objects and hot ingredients.
How to Make Vegan Butternut Squash Risotto Creamy?
To make a creamy and cheesy vegan risotto, follow these simple steps.
Start by preparing the base of the risotto. Sauté chopped onions and crushed 6-7 cloves garlic in a large pot with some olive oil until they become translucent and aromatic.
Add arborio rice to the pot and toast it for a few minutes until it turns slightly golden. This will help to enhance the nutty flavor of the rice.
Pour in a small amount of vegetable stock, just enough to cover the rice. Stir the mixture and allow the rice to absorb the liquid on medium heat.
Continue adding vegetable broth gradually, stirring constantly to ensure the rice cooks evenly on medium heat and creates a creamy texture. It’s important to add the broth little by little, allowing the rice to absorb it before adding more.
Now it’s time to make the risotto creamy. Once the rice is almost cooked, add the mashed butternut squash and stir it in. This will add creaminess to the risotto. you can also add some cashew cream and nutritional yeast to it to add extra creaminess and cheesiness-factor.
Add freshly ground black pepper to taste. The pepper will not only enhance the flavor but also give the risotto a warm and earthy aroma.
Finally, make the sage coriander seed chili oil that adds a layer or irresistible flavour. Then adjust the seasonings according to your preference. You can add more salt, nutritional yeast, or any other herbs and spices you prefer to make the risotto even more flavorful.
By following these steps, you will achieve a perfectly creamy and delicious vegan risotto that is sure to satisfy your cravings.
Serving this Vegan Butternut Squash Risotto
There are several creative and delicious serving suggestions that can elevate your dish to the next level.
– Best way is to make a chili oil by add fresh sage leaves, coriander seeds, chili flakes, red pepper powder (according to your heat tolerance) and kosher salt to a bowl. The pour hot oil to it and let it sizzle. This is great to pour over the risotto to make it extra delicious.
– To add a crunchy texture and nutty flavor, sprinkle some roasted squash seeds on top. These seeds add a pop of color and a delightful crunch that contrasts nicely with the creamy elements of the dish.
– Sprinkle some vegan cheese like vegan parmesan over it. This will bring the cheesy umami flavor that complements the other elements of the dish.
– For more variety and texture, consider adding some toasted seeds or nuts. Whether it be toasted pumpkin seeds, sunflower seeds, or almond slivers, these additions bring a delightful crunch and nuttiness that enhances the overall eating experience.
– You can also serve the risotto with a side of fresh green salad to make it more balanced and satisfying.
In conclusion, these serving suggestions incorporating homemade chili oil, roasted squash seeds, crispy sage leaves, vegan parmesan, toasted seeds or nuts, and homemade cashew cream will not only enhance the taste and texture of the dish but also provide a visually appealing presentation.
Storage instructions
To ensure the longevity and freshness of your vegan butternut squash risotto, make sure to follow the following steps.
After preparing or serving the dish, store any leftovers in an airtight container and enjoy them as your weeknight dinners for up to four days.
Placing the vegan butternut squash risotto in an airtight container prevents any outside odors or flavors from seeping in, while also preventing moisture loss. The airtight seal will maintain the risotto’s moisture content and keep it from drying out.
Can I Freeze my Risotto?
Yes, you can freeze risotto, and by following a few simple steps.
To freeze risotto, it is important to first allow it to cool completely. This will help preserve its texture and prevent the growth of any bacteria. Once the risotto has cooled, it can be transferred to airtight containers or freezer bags. Airtight containers will provide better protection against freezer burn and maintain the flavor and quality of the risotto. If using freezer bags, make sure to squeeze out any excess air before sealing them.
Labeling the containers or bags with the date is crucial for easy identification and to ensure that you use the oldest food first. This will prevent any confusion and help you maintain a well-organized freezer.
When you are ready to use the frozen risotto, simply thaw it in the refrigerator overnight. It is important not to thaw it at room temperature, as this can promote bacterial growth. Once thawed, you can reheat the risotto on the stovetop or in the microwave, adding a little bit of liquid or butter to prevent it from drying out.
Freezing risotto is a convenient way to have a quick and delicious meal on hand, and by following these instructions, you can enjoy perfectly preserved risotto whenever you desire.
Other rice recipes from the blog :
- Lemon Rice
- Tofu Rice Stuffed Zucchini
- Brown Rice Khichdi
- Vegan Biryani
- How to Cook Fluffy Rice
Vegan Butternut Squash Risotto – With Sage Chili Oil
Ingredients1x2x3x
- 1 butternut or acorn squash 1.2 kg
- 1 tablespoon extra virgin olive oil
- 5 cups vegetable stock/broth 1.2 L
- 1 onion chopped
- 3 cloves garlic crushed
- 1 stick of celery chopped
- 10 oz. Arborio risotto rice 300 g
- 5 oz. dry white wine 150 ml. Sub with vegetable stock
- ½ a lemon
Sage Chili Oil:
- 5-6 fresh sage leaves
- 1 tsp Coriander seeds
- ½ tsp chili flakes
- ¼ tsp cayenne or red chili powder
- Pinch of salt
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 180°C/350°F. Scrub and rinse the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
- Place the squash in a baking tray, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelized on top.
- When you have 20 minutes left on the squash, simmer the vegetable stock over a low heat.
- Place a high-sided pan on medium heat with ½ a tablespoon of olive oil. Add the chopped onion, celery and garlic to the oil. Cook for 10 minutes, or until onions are softened, stirring regularly, then stir in the rice to toast for 2 minutes.
- Pour in the wine (or vegetable stock) and stir until absorbed. Add a cupful of vegetable stock/broth and wait until it is fully absorbed before adding another, stirring constantly and adding cups of stock until the rice is cooked – around 16 to 18 minutes.
- Remove the squash from the oven and mash up with a fork, removing the peel if required – I like to leave a few buts of chunky squash and not completely mash it. Then stir it through the risotto about halfway through.
- Meanwhile, add the sage leaves, coriander seeds, red chili flakes, cayenne, salt to a small bowl.
- Heat 2 tablespoons of olive oil in a small pan. Once it’s hot, pour it carefully into the bowl and less the leaves and other ingredients sizzle. This is your sage chili oil.
- When the risotto is done, add enough extra broth or boiling water to make the risotto silky and shiny and squeeze some lemon juice on top.
- Cover the pan, turn off the heat, and leave to settle for about 2 minutes before serving.
- Check for salt and season to your taste, then serve on plates/shallow bowls.
- Pour a few teaspoons of the sage chili oil over the risotto and serve hot!
Nutrition
This vegan carrot cake is deliciously moist and topped with a vanilla buttercream frosting and crushed walnuts. Perfect show-stopper cake for the Holiday season!
Carrot cake is considered a nutritious option as it incorporates vegetables into a dessert. So you are basically eating veggies so why hold back? 😉
Topped with a delicious vanilla buttercream frosting and crushed walnuts, this cake is ideal for any special occasion.
If you want to blow minds with a jaw-dropping vegan dessert that will leave both vegans and non-vegans begging for more, look no further! This recipe is a guaranteed showstopper that never fails to impress.
The holiday season is here so it’s the perfect opportunity to get baking!
How To Make Vegan Carrot Cake?
Detailed instructions and measurements can be found in the recipe card located at the bottom of the post. This is a summary of the process for the process photos.
Sift all-purpose flour into a mixing bowl and add baking powder, baking soda, and powdered spices. Mix together.
In another bowl, cream the vegan butter and sugar until fluffy then add the applesauce, oil, land grated carrot and stir it in with a spatula.
Mix the wet with the dry ingredient mix. Mix everything well and gently. Do not over-mix it. If it seems like it won’t come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrot will have released more moisture into the batter allowing it to come together into a thick batter.
Divide the batter evenly between two cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms). If you have only 1 cake pan, then pour it all in.
The cake should be baked at 180°C or 350°F for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
Prepare your frosting while the cakes are cooling.
After the cakes have cooled, frost and decorate them with crushed walnuts.
The Frosting
I frosted it with a vegan vanilla buttercream frosting. It is super delicious, so if you want to give it a try instead, then go for it. You can also choose to not frost the cake. It is divine even without it. You can also choose to go the unconventional route and top it with melted chocolate. It has to be delicious!
Baking Tips
Measure your flour: If you have a food scale then measure the flour out on a food scale for total accuracy. If you don’t have a food scale then use the ‘spoon and level’ method to measure your flour. Spoon the flour into your measuring cup and then level it off with a knife. Don’t scoop the flour and don’t pack it into your cup.
Carrots must be freshly grated. If you pre-grated carrots well ahead of time then they will have dried out a lot by the time you use them.
The walnuts: Walnuts are optional but they are really delicious both in the cake and arranged on top for decoration. You can also use chopped pecan nuts, chopped almonds, chopped cashews etc.
Gluten-free: You can make this cake gluten-free by simply switching the regular flour for a gluten-free all-purpose flour blend.
Cupcakes : This recipe adapts to 12-18 cupcakes depending on how full you make the cupcake liners.
Vegan Carrot Cake Q&A
How to make this vegan carrot cake gluten-free?
To make this cake gluten-free, you can easily substitute regular flour with a gluten-free all purpose flour blend.
Can I turn this cake into cupcakes?
Yes. This recipe can yield 12-18 cupcakes, depending on the amount of batter used for each cupcake liner.
How to store leftover cake?
The cake can be kept covered at room temperature for 3-4 days or covered in the fridge for up to a week. It can also be stored in the freezer for up to 3 months.
More Vegan Cakes
- Vegan Christmas Fruit Cake
- Vegan Gulab Jamun Cake
- Vegan Orange Cake
Best Vegan carrot Cake
Ingredients1x2x3x
For the Carrot Cake:
- 2 ½ cups All purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon Ground cloves optional
- 1 teaspoon sea salt
- ½ cup neutral oil
- 1 cup applesauce or mashed banana
- ¾ cup soy milk or any other dairy-free milk
- 1 tablespoon pure vanilla extract
- 3 large carrots grated
- ¼ cup raisins optional
- ½ cup chopped walnuts optional
Frosting Ingredients
- 1 cup or 227 grams unsalted vegan butter At room temperature
- 3 cups powdered sugar 330 grams
- 1 teaspoon vanilla extract
- 1 tablespoon soy milk or any other plant-based milk
Instructions
Dry Ingredients:
- Sift all-purpose flour into a mixing bowl.
- Add baking powder, baking soda, and powdered spices.
- Mix the dry ingredients together.
Wet Ingredients:
- In another bowl, cream oil and sugar until fluffy.
- Add applesauce, oil, and grated carrot.
- Stir the wet ingredients in with a spatula.
Combine Wet and Dry Mix:
- Mix the wet ingredients with the dry ingredients gently. Avoid over-mixing.
- If the mix seems too dry, step away for a few minutes to allow the carrot to release more moisture. This will help the batter come together into a thick batter.
Baking:
- Divide the batter evenly between two cake pans and lined with parchment paper.
- Bake at 180°C or 350°F for approximately 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans before transferring them to a wire rack to cool completely.
Prepare Frosting:
- Prepare vegan vanilla buttercream frosting while the cakes are cooling.
- Start by beating the vegan butter with an electric whisk until fluffy, then adding the powdered sugar 1 cup at a time. Once it’s all in. Add the soy milk and vanilla extract and whisk more.
- Once you get a fluffy batter, use it immediately to frost the cake or store in an airtight container in the fridge.
Frosting and Decorating:
- Once the cakes are cooled, slice and serve.
- Optionally, frost with vegan vanilla buttercream and top with chopped walnuts
Nutrition
Indulge in this rich and creamy vegan chocolate fudge recipe that requires only three simple ingredients. Perfect for satisfying your sweet tooth!
What is chocolate fudge?
Chocolate fudge is a decadent and indulgent confection made from a rich combination of ingredients such as chocolate, condensed coconut milk, butter, and sugar. It has a dense and velvety texture, with a creamy and smooth consistency. The flavor profile is intense, with a deep, rich chocolate taste that is both sweet and slightly bitter.
A traditional chocolate fudge can be customized with different add-ins such as nuts, vegan marshmallows, or even flavored extracts, and can be topped with sprinkles, sea salt, or chocolate drizzles to add extra flair.
People love chocolate fudge for its luscious and creamy texture, as well as its versatility for any occasion, whether it’s a sweet treat for a party, a homemade gift, or a simple indulgence. The rich and indulgent flavor of chocolate fudge makes it a delicious dessert for chocolate lovers everywhere.
Why You’ll Love This Recipe
This vegan fudge is a delicious treat for several reasons.
– Firstly, it is a SUPER easy preparation process making it perfect for a quick and satisfying dessert. It asks for every little prep time and uses only 3 simple ingredients. Dark chocolate chips, vegan condensed milk for smoothness and that decadent taste, and vanilla extract for a delicious flavor.
– It’s suitable for most people like those who eat dairy-free, and gluten-free, making it a versatile option for those with dietary restrictions.
– It also offers many customization options for flavor and crunch. Add in dried fruit, nuts, or shredded coconut for texture and extra flavor. Whether you prefer a classic chocolate flavor or want to experiment with different mix-ins, this vegan fudge can be tailored to your taste preferences. In conclusion, this vegan fudge is a delectable treat that is easy to make, suitable for special diets, naturally sweetened, and customizable to your liking.
How to make vegan chocolate fudge?
To make vegan chocolate fudge, you will need vegan chocolate chips, vegan sweetened condensed milk, and vanilla extract. You can sub chocolate chips with dark chocolate bars.
First, warm and melt the dairy-free chocolate chips and Condensed coconut milk together.
Double boiler method
The double boiler method is a gentle heating technique used for melting chocolate chips or cooking delicate sauces. It involves using the indirect heat method by placing a heat-safe bowl or the top pot of a double boiler set over a pot of simmering water on medium heat. This setup prevents direct contact with the heat source, helping to prevent scorching or burning of the food being prepared.
To use the double boiler method, simply fill the bottom pot with about an inch of water and bring it to a simmer. Place the heat-resistant bowl or the top pot with the chocolate chips or delicate sauce ingredients over the simmering water. The steam from the simmering water gently heats the bowl or top pot, causing the chocolate or sauce to melt or cook without the risk of burning. Sir the chocolate chips and condensed milk with a silicone spatula (any rubber spatula you have).
This method is particularly useful for melting chocolate, as chocolate can easily scorch if exposed to direct heat.
Microwave method
Making vegan fudge using the microwave method is a quick and easy alternative to the double boiler method.
In a microwave-safe bowl, combine the chocolate chips and condensed milk. Microwave in 30-second increments, stirring frequently with a whisk or silicone spatula, until the mixture is melted and smooth. Be careful not to overheat and scorch the chocolate.
Next , stir in a teaspoon of vanilla extract until well combined. The mixture should be thick and fudgy in texture.
Taste the chocolate mixture for sweetness. If it’s not sweet enough or your taste, add some maple syrup or agave syrup to it and stir.
Pour the vegan fudge mixture with a rubber spatula into a parchment paper-lined boxy pan to set. Smooth out the top with a spatula and refrigerate for at least 4 hours, or until the fudge is firm.
Once set, remove the fudge from the pan and cut it into small pieces with a sharp knife. Serve and enjoy your delicious vegan fudge!
This quick and easy microwave method for making vegan fudge is a simple and satisfying alternative to traditional stovetop recipes.
Finally:
Make sure to top with flaky sea salt for an easy yet fancy touch to the dessert. The flaky sea salt will bring out the sweetness and chocolatey-ness of the this fudge!
The result is a velvety, dense, and smooth fudge with a hint of coconut flavor from the condensed milk. It’s a delicious and indulgent treat that satisfies chocolate cravings without using any animal products.
Fudge variations and additional touches
Fudge variations include classic chocolate, peanut butter, white chocolate, and butterscotch.
- To add a personalized touch, consider incorporating nuts such as walnuts, almonds, or pecans, as well as dried fruit like cherries, cranberries, or apricots for a burst of flavor and texture. For nuts and dried fruit, gently fold them into the mixture until they are evenly distributed.
- Additionally, flavor extracts such as mint extract, orange extract, almond extract, rum extract or coffee extract can be added to create unique and delicious fudge flavors. For flavor extracts, add a small amount at a time and taste the fudge until the desired flavor intensity is achieved. You can also dust with powdered sugar on top for a snowy look.
To incorporate them, simply stir in the nuts, dried fruit, or flavor extracts into the fudge mixture after it has been melted and removed from the heat.
By experimenting with different variations and additional touches, you can create a wide array of personalized fudge flavors to enjoy and share with friends and family. It’s a simple way to elevate the classic fudge recipe and make it your own.
This section aims to address common queries and provide clear, concise answers to help users navigate and fully utilize the features and benefits of the fudge recipe.
How to give chocolate fudge use as a gift?
I think fudge is a great holiday gift for anyone with a sweet tooth! I would love to receive some chocolate fudge for Christmas especially if it’s as delicious as this one.
To give chocolate fudge as a gift, first cut the fudge into squares. start by packaging it in a decorative tin or box to add an extra touch of thoughtfulness. Choose a tin or box that suits the person’s taste and style.
When packaging the fudge, ensure it is well-protected with packing material to prevent any damage during delivery. Layer parchment paper between each piece to prevent sticking in case of slight melting.
Add a personalized note to the gift, expressing your well wishes and thoughts for the recipient. This adds a thoughtful and personal touch to the gift.
When sending the chocolate fudge, make sure it is well-protected to prevent melting or breakage. Use an insulated shipping box and ice packs if necessary, especially during warm weather.
Include instructions for the recipient on how to store the fudge. Advise them to store it in a cool, dry place, preferably in the refrigerator.
Is dark chocolate dairy-free?
Usually, most store-bought dark chocolate chips are vegan, unless it’s some special variety with milk solids in it.
When looking for vegan dark chocolate, always read the ingredients list thoroughly and look for certifications such as “dairy-free” or “vegan” to guarantee that the product meets your requirements.
How can I make condensed milk vegan?
To make vegan condensed milk, start by combining one can of coconut cream and 3/4 cup of granulated sugar in a saucepan. Cook the mixture over low heat for about 30 minutes, stirring occasionally, until it thickens. Be sure to keep an eye on it and adjust the heat as needed to prevent burning.
You can also use full-fat coconut milk. But make sure to reduce the mixture for longer. Alternatively, buy oat condensed milk or any other dairy-free condensed milk available.
For the full details and measurements, you can find the vegan condensed milk recipe on this blog. Once the mixture has thickened, let it cool before using it in your favorite vegan fudge recipe or any other dessert that calls for condensed milk.
This homemade vegan condensed milk is perfect to provide a rich texture to any dessert. It’s a simple and delicious alternative to traditional condensed milk, and it can be used in all of your favorite desserts.
How do I store vegan chocolate fudge?
To store vegan chocolate fudge properly, it is essential to use an airtight container and keep it in the fridge. The airtight container will prevent the fudge from absorbing any unwanted odors or flavors from other foods in the fridge, and it will also help maintain the fudge’s freshness and texture.
When storing vegan chocolate fudge in the fridge, make sure to find a spot where the temperature is consistent and not too cold, as extreme cold can affect the texture of the fudge. The ideal temperature for storing fudge in the fridge is between 40-45°F (4-7°C).
Vegan chocolate fudge can typically be stored in the fridge for up to 2 weeks if stored properly in an airtight container.
Other Chocolate Recipes from the Blog:
- Creamy Vegan Chocolate Pudding
- Tahini Chocolate Chip Cookies
- Cardamom Chocolate Chip Cookies
3 Ingredients Vegan Chocolate Fudge
Ingredients1x2x3x
- 1 ½ cups Vegan Condensed Milk 360ml Store-bought or homemade
- 2 cups Vegan Chocolate Chips or Chopped Chocolate 320g
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Flaky sea salt and chocolate sprinkles Optional
Instructions
- Prepare an 8×8 square dish by spraying it with non-stick spray and lining it with parchment paper, leaving an overhang on both sides. Set it aside.
- Place condensed milk and chocolate chips or chopped chocolate into a microwave-safe bowl.
- Heat the mixture in the microwave, stirring every 30 seconds, until it is melted and smooth.
- Pour the vanilla extract and mix it in.
- Pour the fudge mixture into the 8×8 square dish or any other box pan you have. It may be thick and not spread to the corners but don’t worry. Simply use the bottom of a spoon or rubber spatula to smooth it down on top, making it as even as possible. If desired, you can add flaky sea salt, chocolate sprinkles, or other ingredients from the fudge variations section.
- Place in the freezer until it solidifies.
- Once the fudge has hardened, remove it from the pan by lifting the parchment paper and proceed to cut it into equal squares and serve immediately.
- Store the rest in the refrigerator or freezer. Take it out 30 minutes before serving and leave it at room temperature. This will guarantee the best texture.
Notes
Nutrition
Vegan Butternut Squash Risotto - With Sage Chili Oil
Ingredients1x2x3x
- 1 butternut or acorn squash 1.2 kg
- 1 tablespoon extra virgin olive oil
- 5 cups vegetable stock/broth 1.2 L
- 1 onion chopped
- 3 cloves garlic crushed
- 1 stick of celery chopped
- 10 oz. Arborio risotto rice 300 g
- 5 oz. dry white wine 150 ml. Sub with vegetable stock
- ½ a lemon
Sage Chili Oil:
- 5-6 fresh sage leaves
- 1 tsp Coriander seeds
- ½ tsp chili flakes
- ¼ tsp cayenne or red chili powder
- Pinch of salt
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 180°C/350°F. Scrub and rinse the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
- Place the squash in a baking tray, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelized on top.
- When you have 20 minutes left on the squash, simmer the vegetable stock over a low heat.
- Place a high-sided pan on medium heat with ½ a tablespoon of olive oil. Add the chopped onion, celery and garlic to the oil. Cook for 10 minutes, or until onions are softened, stirring regularly, then stir in the rice to toast for 2 minutes.
- Pour in the wine (or vegetable stock) and stir until absorbed. Add a cupful of vegetable stock/broth and wait until it is fully absorbed before adding another, stirring constantly and adding cups of stock until the rice is cooked – around 16 to 18 minutes.
- Remove the squash from the oven and mash up with a fork, removing the peel if required – I like to leave a few buts of chunky squash and not completely mash it. Then stir it through the risotto about halfway through.
- Meanwhile, add the sage leaves, coriander seeds, red chili flakes, cayenne, salt to a small bowl.
- Heat 2 tablespoons of olive oil in a small pan. Once it’s hot, pour it carefully into the bowl and less the leaves and other ingredients sizzle. This is your sage chili oil.
- When the risotto is done, add enough extra broth or boiling water to make the risotto silky and shiny and squeeze some lemon juice on top.
- Cover the pan, turn off the heat, and leave to settle for about 2 minutes before serving.
- Check for salt and season to your taste, then serve on plates/shallow bowls.
- Pour a few teaspoons of the sage chili oil over the risotto and serve hot!
