Vegan Cheese Danish
Flaky, golden, and finished with a sweet drizzle, these pastries deliver everything you want from a bakery-style danish — without a single animal product in sight. The filling comes together quickly by beating vegan cream cheese with cane sugar, vanilla, and a touch of lemon juice until it's silky smooth, and it bakes up beautifully inside a puff pastry shell. A simple plant-based milk and maple syrup wash gives the borders that deep, glossy golden-brown color that makes these look genuinely impressive straight out of the oven. The scored border trick is the secret weapon here — it creates a natural frame that puffs up around the filling and gives each danish that classic layered look. Once cooled, a pourable powdered sugar glaze ties everything together with just the right amount of sweetness. With 8 servings from a single sheet of pastry, this is an easy recipe to bring to brunch and watch disappear fast.
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Learn more →Ingredients
8 servings
For the pastry
- 1 sheet (about 8 oz) vegan puff pastry, thawed
For the filling
- 8 oz vegan cream cheese, softened
- 3 tbsp organic cane sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the egg wash
- 3 tbsp plant-based milk
- 1 tbsp maple syrup
For the glaze
- ½ cup powdered sugar
- 1–2 tbsp plant-based milk
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Beat the vegan cream cheese, organic cane sugar, vanilla extract, and lemon juice together in a mixing bowl with a hand mixer or stand mixer on medium speed until smooth and uniform, about 2 minutes.
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