Vegan Everything Danishes

Vegan Everything Danishes Recipe

By Hot For Food

👩‍🍳Cook Time: 15 minutes


1 pkg (500 g) vegan frozen puff pastry, thawed overnight in the fridge

everything danish topping

1 tbsp poppy seeds

1 tbsp sesame seeds

1 tbsp raw or roasted sunflower seeds

1 tbsp granulated garlic powder

1 tbsp dried onion

1/2 tsp sea salt (optional)

herb & garlic tofu cream cheese

1 x 450g firm tofu, drained

2 tbsp lemon juice

2 tbsp apple cider vinegar

2 garlic cloves

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1/4 tsp ground white pepper

2 tbsp melted coconut oil

1 tbsp finely chopped fresh dill + whole sprigs as garnish (optional)

1 tbsp finely chopped fresh basil

1/2 tsp finely chopped fresh thyme

1 1/2 tbsp finely chopped chives

vegan egg wash

1/4 C nondairy milk

1/4 tsp brown sugar


1Preheat the oven to 425°F.

2To make the everything danish topping, combine all of the ingredients into a small bowl and set aside.

3To make the herb and garlic tofu cream cheese, use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid.

4Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, sea salt, white pepper and coconut oil until very smooth. Use the baton in the blender while it’s running to scrape down the sides and get the thick mixture very smooth.

5Pour the tofu cream cheese mixture into a bowl and fold in fresh herbs until well combined. Chill the tofu cream cheese in the fridge until needed.

6To make the vegan egg wash, mix the ingredients in a small bowl and set aside.

7To prepare the puff pastry, lightly flour your work surface. Cut the dough in half so it’s easier to work with. Chill the other half in the fridge until ready to use.

8Roll the dough out into an 8 x 8-inch square. Using a dough cutter or knife, mark out 4-inches on each side. Cut the dough at the marks to make four (4 x 4-inch) squares. Repeat with the other dough half so it’s rolled out and cut to the same dimensions as above. You should have 8 dough squares total.

9Place the dough squares on a parchment lined baking sheet. Measure out a 1/4 cup of tofu cream cheese and add it to the center of each square. Use the back of a spoon to spread the mixture to the edges of the square, but avoid spreading to the corners. Use your fingers to gently pinch and fold each corner almost to the center of each square. You want to keep some of the filling exposed in the center.

10Brush vegan egg wash on the top of the pastry. Sprinkle the everything danish topping on the folded corners, pressing gently with your fingers to help it stick.

11Bake for 14 to 16 minutes. Let the danishes cool on a wire rack.

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