Everyone asking for seconds when you serve up this apple lasagna!
Another no bake dessert you are going to fall in love with!
Layers of sauteed cinnamon apples, graham crackers & cream cheese mousse!
I don’t make my own graham crackers but if you do by all means get down with your bad self
But for the lazier of us we have Nabisco original graham crackers to help us out as they are accidentally vegan with no honey added.
Vegan Toffee makes this Apple Lasagna complete with a slight buttery crunch to each bite.
The Vegan Toffee Recipe is courtesy of Vegan Kitchen Magick and is probably the most difficult part of the entire recipe, but I still wouldn’t recommend you skip it!
A dose of brandy for the sautéed cinnamon apples but for those who are alcohol free just sub in apple juice instead!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS APPLE LASAGNA RECIPE
Notes for Success:
Vegan Lactic Acid is what gives cream cheese desserts their signature tang, if you do not have it or do not want to buy it you can use apple cider vinegar instead in the same amount as listed
Any brand of vegan cream cheese is fine for no bake recipes, I have only had trouble with various brands when baking cheesecakes
Of course you can make your life really easy by just using a cinnamon whipped cream between the layers and forget about the cream cheese mousse!
But you will need closer to 3 or 4 cups of whipped cream this way
We also have so many options to choose from when it comes to vegan whipped cream
SILK Brand Heavy Whipping Cream is fast becoming my favorite *not sponsored, but there are more options click here to see more!
Apple Lasagna
Ingredients
- 1 Box of Nabisco Graham Crackers (you will use 2½ packages from the box)
For the Apples:
- 3-4 medium sized apples peeled & sliced to about 1/8 inch thick
- Light Brown Sugar ¼ cup (50g)
- All Purpose Flour 1 Tablespoon
- Cinnamon ½ teaspoon
- Ground Ginger ¼ teaspoon
- Ground Nutmeg ¼ teaspoon
- Brandy 3 Tablespoons *optional
- Maple Syrup 1 Tablespoon
- Vegan Butter 1 Tablespoon
For the Cream Cheese Mousse:
- 2 Packages Vegan Cream Cheese (454g) *see notes
- Confectioners Sugar 1 cup (120g)
- 2 Cups Vegan Whipped Cream *see notes
- Vegan Lactic Acid 2 teaspoons *see ntoes
- Vanilla Extract 1 teaspoon
- Cinnamon 1 teaspoon
- Light Brown Sugar 2 Tablespoons
- Vegan Toffee Recipe
- 1 Caramel Recipe for the topping
Instructions
- First prepare the apples by melting the vegan butter in a large skillet over high heat and then add the slices apples. Let them cook down for about 5 minutes stirring frequently then add the brown sugar, flour and spices and stir well to combine
- Stirring often, let the apples cook down for about 10 minutes, I cover the pan with a lid from time to time to get them nice and steamy.
- Add the brandy and the maple syrup and cook until they are tender but not mushy- total time about 15 minutes of cooking
- Remove from the heat and cool completely
- Prepare the whipping cream for the mousse according to your choice of whipped cream, you will need 2 full cups of whipped cream
- Reserve the whipped cream while you prepare the cream cheese mousse base by combining the vegan cream cheese, sifted confectioners sugar, vanilla extract, lactic acid and light brown sugar together in a large mixing bowl (you can use an electric mixer, but vegan cream cheese breaks down very easily and by hand mixing you can be sure you won't turn it into soup!)
- Fold the whipped cream into the cream cheese mixture and then get ready to assemble the dessert.
- In the bottom of a 9"x9" baking pan arrange the graham crackers
- Layer with 1/3 of the mousse mixture and then top with half of the apples.
- Layer with more graham crackers, another 1/3 of the mousse and the other half of the apples.
- A final layer of graham crackers and the last of the cream cheese mousse.
- I sprinkled the entire top with a recipe of Vegan Toffee Bark but this is optional as is the Vegan Caramel Recipe for a drizzle on top
- Refrigerate for 3-4 hours before serving, the lasagna actually got better the next day just like a traditional lasagna!
Notes
Apple Lasagna must be kept refrigerated and will stay fresh for up to 5 days
Hi Gretchen
Thank you for another great recipe.
I cannot find vegan cream cheese where I live.
Are there any other substitutes I could use ?
Many thanks. Janet
Hi Janet, can you make your own from cashews?
Have you used cultured cashew cream cheese in your recipes? Specifically cheesecake? I was worried the increased fiber vs tofutti and the like might mess up the consistency.
I have not used that – no
Hi, have been flowing you on fb for quite a bit – you’re an absolute inspiration.
You have mentioned couple of times there was a certain brand of cream cheese you’re using: please remind me which one that was (I’m gonna try and make one of recipes for this thanksgiving). Thanks in advance
Hi Thankyou!! I only use Tofutti brand in BAKED recipes because the others I have been able to get (Violife/Daiya) turned to an oily mess when BAKED! If you are using the vegan cream cheese in NON baked recipes you can use whatever you love the most!
*I will notes, someone on a facebook post last week said she used Violfe in a baked cheesecake (*my recipe) and she said it did not turn to an oily, mess, perhaps they changed the recipe??
Would you replace the coconut whipped cream with the Silk or the So delicious from the freezer? If so, what would an estimated measurement be?
Yes sure! Thanks for pointing this out~ I will update the recipe to reflect 2 full cups of whipped cream for the recipe