This week the vegetarian class created delicious dairy free desserts. In all the recipes animal products were substituted with a suitable non dairy alternative such as tofu (silken, firm), soy milk, tofu cream cheese, tofutti cream cheese and coconut milk.

Lemon Cream Tartlet with Raspberry Coulis and fresh Lemon Slices and Splet Flour Crust.

Pina Colada Bar with Pineapple Topping, Soy Caramel Sauce, Raspberry Coulis and Toasted Coconut

Lemon Silky “Cheese” Cake with a Summer Berry Sauce

Sweet Potato Spice Cake with Vegan Cream Cheese Topping and Fudge Vegan Brownie