An Elevated Vegan Ambrosia for the Holidays🎄
December 25, 2018
I always bring cake. But this Christmas, I wanted to try a classic, kitschy Americana dish–Ambrosia. But I wanted to do it right. I made sour cream and marshmallow fluff from scratch and followed the traditional additions. I don’t know that my family will be up for the kitsch, sooo I think I’ll make another option just in case. Merry Christmas!! xo
1 batch sour cream (recipe below)
1 batch Marshmallow Fluff (recipe below)
2 cup clementine orange segments
2 cup fresh pineapple, diced
1 cup unsweetened grated coconut, toasted
1 cup chopped pecans, toasted
1/2 cup drained maraschino cherries, diced
Notes: 1.) Sour scream can be made in advance.
2.) Make sure cherries are vegan. In cheap maraschino cherries, the dye is usually not vegan. I used Stonewall Kitchen’s Tillen Farms brand.
1.) Pre-heat oven to 350.
2.) Prepare two baking sheets for toasting pecans and coconut separately. Once oven is ready, toast pecans for 5 minutes and coconut for about 4-5 minutes depending on size. I did this in two rounds rather than put a pan on my oven’s bottom rack. But that’s my oven. You know yours. Watch coconut carefully as it burns quickly. Remove pans and set aside.
3.) Meanwhile, prep clementine oranges, pineapple and maraschino cherries. Put each in separate bowls and set aside. Oh, and set aside some of each for a garnish in a separate set of bowls.
Sour cream:
1 cup raw cashews (soaked overnight)
1/2 cup water
1 TB lemon juice
1 tsp apple cider vinegar
1/8 tsp sea salt
1/4 tsp Dijon mustard
4.) Drain and rinse cashews until the water runs clear.
5.) In a high speed blender, combine all until mixture is smooth and creamy, working up to full speed. Add more water if mixture is too thick.
6.) Season to taste: add an additional lemon juice for tang, or more salt as desired.
7.) Let is set in fridge as you move onward.
Marshmallow fluff:
3/4 cup aquafaba (liquid drained from one can of chickpeas)
1/2 cup granulated sugar
1 tsp vanilla extract
8.) Reduce the Aquafaba: Drain the aquafaba directly into a glass measuring cup. It should be about 3/4 cup. Pour the aquafaba into a small saucepan and keep the measuring cup next to the stovetop. Simmer over a medium heat until it has reduced to 1/3 cup.
9.) Once it was 1/3 cup, remove from the heat and leave to cool for 10 minutes.
10.) Pour the reduced aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk on high speed until soft peaks form.
11.) Add 1/4 cup of the sugar and the vanilla and whisk until well combined. Then add the rest of the sugar and whisk at high speed until it is glossy and thick like marshmallow fluff, about . Release bowl from mixer. Get a fat spoon ready for easy dolloping, forthcoming.
12.) Combine oranges, pineapple, coconut and pecans with sour cream, mixing carefully. I mixed cherries in last to avoid all turning too pink.
13.) Prepare serving bowl or bowls with a dollop of marshmallow. Spoon sour cream mixture on top, finishing off the top/s with a generous dollop of marshmallow.
15.) Shoot, why not give it a light torching to wow ’em with the presentation. This is a very special occasion. Then, garnish and serve!
