Vegan Banoffee Toffee Sundaes

Name: Vegan Banoffee Toffee Sundaes
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 100g Cauldron Extra Firm Tofu; 25g plant butter; 60g soft brown sugar; 100ml almond milk; 100g vanilla soy yoghurt; 1 tsp. caramel flavour; 4 digestive biscuits, crushed; 2 bananas, sliced; Dried banana chips; Extra digestive biscuit crumble

Go bananas for this tofu-ee dessert recipe. Crunchy biscuit, sticky toffee sauce (shop bought if you're short on time), and banana slices, all mixed up to make these Vegan Banoffee Toffee Sundaes. This super easy, vegan tofu dessert is ready to dive into in 20 minutes!

Psst… these delish little pots are easy to make gluten-free too. Simply swap out the biscuit base for a no gluten version!

Serves 4

20 mins

Easy

Vegan

264 cals (per serving)

Glass pot with layered sundae filling of biscuit, cream, toffee sauce and banana on blue board with pink background. Spoon drizzling toffee sauce on top.

Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein

Vegan

High in calcium

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Ingredients:

100g Cauldron Extra Firm Tofu
25g plant butter
60g soft brown sugar
100ml almond milk
100g vanilla soy yoghurt
1 tsp. caramel flavour
4 digestive biscuits, crushed
2 bananas, sliced

To decorate (optional)

Dried banana chips
Extra digestive biscuit crumble

Our tip

Short on time? Use store bought vegan caramel sauce. If you want to make this recipe gluten free, swap the digestives for your favourite gluten free biscuit.

Method:

Place the plant butter and soft brown sugar into a small non-stick saucepan. Melt over a gentle heat. Stir to combine.
Add the almond milk, stir and bring to the boil. Boil for 5 minutes to reduce the sauce. Remove and pour the caramel sauce into a jug. Allow to cool.
Place the Cauldron Extra Firm Tofu, yoghurt and caramel flavour into a food processor. Blitz for 2 minutes. Scrape down the sides of the blender and blitz for a further 2 minutes.
Divide half of the crushed digestive biscuits between 4 serving glasses.
Top with half of the sliced banana.
Top with half of the tofu mix.
Drizzle with half of the caramel sauce.
Repeat to create a second layer.

To decorate (optional)

Decorate with dried banana chips and extra crushed digestive biscuit if desired.

Our tip

Short on time? Use store bought vegan caramel sauce. If you want to make this recipe gluten free, swap the digestives for your favourite gluten free biscuit.

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