Vegan Vietnamese Sweet Soup: Easy Dessert Recipe

As the sun sets, there’s nothing like a comforting dessert to end the day. But finding a healthy, plant-based option can be tough. That’s where vegan Vietnamese sweet soup, or “che,” comes in.

I remember my grandmother’s che from when I was young. It was a creamy, tropical treat that filled my senses. Every spoonful was a mix of flavors and textures that I loved.

Now, I make a vegan version of that sweet soup. It’s a healthier take on the classic, using natural sweeteners and dairy-free milk. It’s a guilt-free treat that’s perfect for any time.

Key Takeaways

• Discover a delicious vegan alternative to traditional Vietnamese sweet soup
• Enjoy a creamy, tropical dessert made with plant-based ingredients
• Learn how to incorporate coconut milk, tapioca pearls, and pandan for authentic flavors
• Customize the recipe with fresh seasonal fruits and toppings
• Savor a healthier, more sustainable sweet indulgence

Introduction to Vegan Vietnamese Che

Vegan Vietnamese che is a tasty and flexible plant-based sweet. It mixes creamy coconut milk, chewy tapioca pearls, and soft mung beans for a silky treat. This recipe gives a modern spin to the classic Vietnamese dessert.

It uses natural sweeteners, plant-based milk, and fresh tropical fruits. Yet, it keeps the exciting flavors that make che so loved.

A Comforting and Exciting Dessert

Vegan Vietnamese che is a treat for the senses. The creamy coconut milk base is rich and nutty. It pairs well with the chewy tapioca pearls and soft mung beans.

It’s a mix of textures in every spoonful. Plus, it’s a sugar-free treat that’s good for your body and soul.

A Modern Twist on a Classic Vietnamese Treat

This vegan version of Vietnamese che offers a fresh take. It swaps dairy milk for coconut milk and uses natural sweeteners like maple syrup or dates. This makes the dish lighter and more vibrant.

The natural sweetness of the tropical fruits and nutty flavors stand out. It’s a great way to enjoy a classic Vietnamese dessert in a plant-based and healthy way.

Key Ingredients for Easy Vegan Vietnamese Che

To make a delicious vegan Vietnamese che, you need the right ingredients. Three main parts are crucial for a great taste and feel. They work together to make this dessert soup special.

Coconut Milk for Creaminess

Coconut milk is the base of this vegan che. It adds a rich, tropical flavor. Its creaminess balances the sweetness and gives it a Southeast Asian taste.

Mung Beans and Tapioca Pearls for Texture

Mung beans and tapioca pearls add texture to the che. They are soft and chewy. This mix makes each spoonful exciting to eat.

Pandan Leaves for Fragrance (Optional)

Pandan leaves are optional but make a big difference. They add a unique aroma that’s very Vietnamese. It takes you to the lively streets of Southeast Asia.

These ingredients – coconut milk, mung beans, tapioca pearls, and pandan leaves – make a perfect vegan Vietnamese che. It’s a treat for your taste buds.

Step-by-Step Instructions: How to Make Easy Vegan Vietnamese Che

Making the delightful easy vegan vietnamese sweet soup dessert recipe at home is simpler than you might think. Follow these step-by-step instructions to create a perfectly balanced and creamy plant-based pudding. It will capture the authentic flavors of traditional Vietnamese dairy-free sweet soups.

1. Start by rinsing the mung beans and tapioca pearls under running water until the water runs clear. This will help remove any excess starch.
2. In a medium saucepan, combine the rinsed mung beans and tapioca pearls with water. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the beans are soft and the tapioca pearls are translucent, about 15-20 minutes.
3. Drain the cooked mung bean and tapioca mixture, reserving the cooking liquid. Set aside.
4. In a separate saucepan, combine the coconut milk, sugar, and a pinch of salt. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar has dissolved.
5. Add the cooked mung bean and tapioca mixture to the coconut milk mixture. Stir to combine and allow the flavors to meld for a few minutes.
6. If the consistency is too thick, gradually add some of the reserved cooking liquid to thin it out to your desired texture.
7. Optionally, you can add a few pandan leaves to the mixture for an authentic Vietnamese aroma and flavor.

Your delicious gluten-free vietnamese sweets are now ready to serve! Ladle the warm coconut milk puddings into bowls and enjoy this comforting and refreshing dairy-free sweet soup dessert.

Serving Suggestions and Toppings

Make your vegan Vietnamese che even better with creative toppings. These add different flavors and textures. A few simple garnishes can elevate your dessert to new levels.

Begin with toasted coconut flakes on top. They add a crunchy, nutty taste that contrasts well with the creamy broth. Add fresh berries like raspberries or blackberries for a burst of tartness and color. For sweetness, drizzle caramel sauce or add a dollop of sweetened condensed milk.

For more flavor, sprinkle crushed peanuts or toasted sesame seeds on top. These savory toppings pair well with the tropical fruit. Add fresh mint leaves or sliced lime wedges for a fresh touch.

There are countless ways to top your vegan Vietnamese che. Try different combinations to find your favorite mix of sweet, sour, crunchy, and creamy.

Nutrition Facts and Health Benefits

The vegan Vietnamese che recipe is not only sweet and comforting. It also has a great nutrition profile. Made with plant-based ingredients, it’s full of vitamins, minerals, and antioxidants. These can help keep you healthy.

Each serving of this vegan dessert soup provides:

• 127 calories
• 26g carbohydrates
• 6g protein
• 1g fat
• 4g fiber
• 11g sugar

Coconut milk, mung beans, and fresh fruit are key ingredients. Coconut milk adds healthy fats. Mung beans provide protein, fiber, and vitamins and minerals. Fresh fruit, like aloe vera gel, boosts flavor and nutrition in this vegan dessert soup.

Nutrient	Amount per Serving
Calories	127
Carbohydrates	26g
Protein	6g
Fat	1g
Saturated Fat	1g
Sodium	39mg
Potassium	309mg
Fiber	4g
Sugar	11g
Vitamin A	28IU
Vitamin C	1mg
Calcium	99mg
Iron	2mg

This vegan soup is a healthier choice than many vegan desserts or plant-based sweets. It uses natural sweeteners and doesn’t have dairy or refined sugar. It’s a great option for a tasty and nut-free vegan treat.

Enjoy the comforting flavors of this vegan Vietnamese che. It’s also good for you, with its health benefits and nutrition facts.

Variations and Customization Options

Vegan Vietnamese che is incredibly versatile. You can enjoy it as a northern-style sweet corn pudding or a southern-style dessert with shaved corn and sticky rice. There are countless ways to make this plant-based treat your own.

Northern vs Southern Vietnamese Che Styles

The main difference between northern and southern Vietnamese che is the corn preparation. Northern che uses whole corn kernels for a heartier texture. Southern che blends shaved corn with sticky rice for a creamier feel.

Both styles are delicious, highlighting the tropical flavors that make Vietnamese che so loved. You can tweak the recipe to your liking, adjusting sweetness or adding new ingredients.

Northern Vietnamese Che	Southern Vietnamese Che
Whole corn kernels Chewy, textured consistency Sweetened with rock sugar	Shaved corn kernels blended with sticky rice Smooth, creamy consistency Sweetened with rock sugar

Choose the northern style for a robust texture or the southern version for silky smoothness. Vegan Vietnamese che lets you create a dessert that matches your taste. Try different toppings, adjust sweetness, and let your creativity run wild.

easy vegan vietnamese sweet soup dessert recipe

Try a traditional Vietnamese sweet soup with this easy vegan recipe. Che is a beloved Vietnamese dessert. It’s comforting and exciting, showing off Southeast Asian flavors. This version is dairy-free and plant-based, great for a healthier sweet treat.

Key Ingredients for Easy Vegan Vietnamese Che

• Mung beans for a creamy texture
• Tapioca pearls for a fun, chewy bite
• Coconut milk for a rich, velvety base
• Pandan leaves (optional) for a fragrant aroma

Step-by-Step Instructions

1. Soak the mung beans in water for at least 3 hours or overnight to soften them.
2. Drain the mung beans and steam them for about 30 minutes until tender.
3. In a saucepan, bring the coconut milk and water to a boil. Add the steamed mung beans and tapioca pearls.
4. Simmer the mixture for 20-25 minutes, stirring occasionally, until the tapioca pearls are translucent and the texture is creamy.
5. Stir in the sugar and continue cooking for 5-10 minutes until the sugar has dissolved and the mixture is well combined.
6. Remove from heat and let the sweet soup cool slightly before serving warm or chilled.

Serving and Toppings

Enjoy the vegan Vietnamese sweet soup on its own or with toppings. Try fresh coconut shreds, crushed peanuts, or sweetened condensed coconut milk. Add your own twist for a unique dessert.

If you love Vietnamese cuisine or want a new vegan dessert, this recipe is perfect. It offers creamy, sweet flavors and comforting textures. It’s a memorable treat for anyone.

Storage and Make-Ahead Tips

Want to enjoy vegan Vietnamese sweet soup later? Here are some tips for storing and making it ahead. Keep the coconut milk topping separate from the chè Bắp soup. Both can stay fresh in the fridge for about a week.

Freezing isn’t an option for this dessert, as it changes the rice’s texture. But, you can prep some parts early. Cook the mung beans and tapioca pearls ahead and store them in the fridge. Also, wash and trim the pandan leaves before using them to add flavor.

For serving, you can easily adjust the amount of vegan Vietnamese chè Bắp. Aim for one corn cob or bowl of soup per person. This way, you’ll have a tasty, plant-based treat that will wow your guests. Follow these tips to enjoy this dessert soup days after you make it.

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