It's not exactly the first thing you might think of when cooking vegan, but you can have creamy desserts without a drop of dairy! Nisha Vora, who wrote the new cookbook Big Vegan Flavor, came by Tonia's Kitchen with her recipe for Chai Spiced Custard Tart with Mango. Nisha told Tonia that while this dessert is inspired by the cuisine by her East Asian/Indian heritage, it is not as sweet as many of the authentic desserts you might find prepared in that tradition. To keep it vegan, Nisha uses coconut cream, vegan butter and ground almond flour. It's an amazing symphony of flavor, dairy-free!
