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Vegan Blueberry Ginger Danishes

Vegan Blueberry Ginger Danishes
Vegan danishes that are just as good as the original, including the prettiest sweet blueberries and a kick of ginger! Homemade with yeast and an easy berry jam.
Yield 24 Danishes




  • 1/3 cup cashews
  • 2/3 cup water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons plus 1 teaspoon cane sugar, divided
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon table salt
  • 1 cup plus 3 tablespoons solid coconut oil, divided


  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch
  • 4 tablespoons cane sugar
  • 1/2 teaspoon dried ginger
  • 2 tablespoons water
  • Powdered sugar (for sprinkling)


  • Blend together the cashews and water in a high powdered blender. Transfer to a small bowl. Add the yeast and 1 teaspoon sugar and let sit for 10 minutes.
  • In a stand mixer using the dough hook attachment, combine the flour, 2 tablespoons cane sugar, and salt. Gradually add in 3 tablespoons solid coconut oil, mixing on low until the coconut oil breaks into small pea sized pieces. Add in the yeast/cashew mixture and continue to mix on low until combined and dough starts to form. Remove from mixer and wrap in plastic wrap, chill in the refrigerator for 90 minutes.
  • After the dough has chilled, flour a surface liberally and roll the dough out into a 12×24-inch rectangle. Spread 1 cup of coconut oil over the surface of the dough. Starting with the long edge, fold the left 1/3 of the dough over the middle and then repeat with the right 1/3 of the dough over the middle. Roll the dough out again into a 12×24 rectangle and repeat the folding process. Wrap in plastic wrap and refrigerate for 1 hour. Repeat the rolling and folding process 2 more times and refrigerate one last time for at least 4 hours or overnight.
  • After the dough has chilled, roll out into a 9×18 inch rectangle and cut out into 3-inch round circles, using a doughnut or cookie cutter. Repeat the rolling and cutting process until all the dough has been used. Transfer the rounds to two parchment lined cookie sheets. Freeze for 5 minutes. While pastries are the in the freezer, make the blueberry filling (see below).
  • After the pastries have chilled, push down slightly in the middle of each Danish with a measuring cup to make a circular indent for the filling.
  • Make the blueberry filling: In a saucepan over medium heat, combine the blueberries, cornstarch, cane sugar and water. Cook, stirring frequently and mashing a few of the berries with a spatula, until blueberries have started to break down and the mixture begins to thicken, should take 3-5 minutes. Sauce should be thick and still have about 1/3 whole berries left. Remove from heat and set aside.
  • Preheat the oven to 375°F. Evenly spoon out the blueberry filling onto each Danish, using about a tablespoon per circle.
  • Bake for 12-15 minutes, until edges of the pastries are golden brown and done. Sprinkle with powdered sugar and serve. These are best eaten on the first or second day.


Recipe by Heart of a Baker.

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