Vegan Apple Lasagna
Prep time
Total time
Serves: serves 12-16 people
  • 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 ⅛ 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)
  • Confectioners Sugar 1 cup (120g)
  • 2 cans Coconut Milk (full fat) refrigerated overnight
  • Apple Cider Vinegar 2 teaspoons
  • Vanilla Extract 1 teaspoon
  • Cinnamon 1 teaspoon
  • Light Brown Sugar 2 Tablespoons
  • Vegan Toffee Recipe *optional for sprinkling on top
  • Optional Caramel Recipe for the topping
  1. 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
  2. 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.
  3. Add the brandy and the maple syrup and cook until they are tender but not mushy- total time about 15 minutes of cooking
  4. Remove from the heat and cool completely
  5. Prepare the coconut whipping cream for the mousse by opening the cold cans and scoop the fat from the top, reserve the liquid for another recipe and then whip the coconut fat with a whip attachment until soft peaks form.
  6. Reserve while you prepare the cream cheese mousse base by combining the vegan cream cheese, sifted confectioners sugar, vanilla extract, apple cider vinegar 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!)
  7. Fold the coconut whipped cream into the cream cheese mixture and then get ready to assemble the dessert.
  8. In the bottom of a 9"x9" baking pan arrange the graham crackers
  9. Layer with ⅓ of the mousse mixture and then top with half of the apples.
  10. Layer with more graham crackers, another ⅓ of the mousse and the other half of the apples.
  11. A final layer of graham crackers and the last of the cream cheese mousse.
  12. 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
  13. Refrigerate for 3-4 hours before serving, the lasagna actually got better the next day just like a traditional lasagna!
Apple Lasagna must be kept refrigerated and will stay fresh for up to 4 days
Recipe by Gretchen's Vegan Bakery at