Vegan Root Beer Float Creams


Summertime vibes without that pesky dairy.


I love pretty much anything and everything located in the dairy aisle. To me, a meal is not a meal if cheese isn’t making an appearance. But, I have some friends whose bellies do not play nicely with dairy. Also, I am completely aware that I shouldn’t be eating cheese and butter by the pound. To that, I proudly present these luscious, sarsaparilla-filled delights.


 

Bowl #1

210 grams powdered sugar

205 grams vegan butter, at room temperature

70 grams vanilla soy milk

1 tablespoon root beer concentrate

Bowl #2

440 grams all-purpose flour

20 grams cornstarch

1 teaspoon baking powder

1 teaspoon cream of tartar

1 teaspoon salt

On the sidelines:

Vegan cream filling, recipe as follows

Powdered sugar, for dusting


 

1

Preheat the oven to 325 and line a cookie sheet with parchment paper or a Silpat.


2

In the first bowl, cream together the ingredients for five minutes.


3

In the second bowl, whisk together the dry ingredients and add into the first bowl. Mix until combined and evenly distributed.


4

Divide the dough in half and roll each half between to pieces of parchment paper to roughly 1/4 inch thickness.


5

Slide both sheets of dough within the parchment paper onto a cutting board and place in the freezer for one hour.


6

Remove chilled dough and cut out circles with a cookie cutter. Place circles on the prepared cookie sheets.


7

Bake until set, roughly 15 minutes. Let cool.


8

To assemble, spread or pipe the vegan cream filling on the bottom of one cookie and top with another cookie. Dust with powdered sugar to finish.


 

Vegan Cream Filling


Bowl #1

285 grams powdered sugar

95 grams vegetable shortening

1 tablespoon vanilla bean paste

2 tablespoons cold water

Pinch of salt


1

Cream everything together and place in a piping bag if so desired.



#vegan #cookies #rootbeer #summer #vanilla