RECIPE BELOW!! Sighh.. there's NOTHING like the feeling and taste of going to Café du Monde in the quarter and getting a fresh beignet with cafe au lait! We've recently been going to the little one in the Riverside Mall, and it's just as good! But there's just something about that atmosphere that I love... the community, life, enjoyment of being together, the outdoors, art, music... I guess it just feels like home.

⚜️Beignets are traditionally made with dairy milk, butter, and eggs, so I've subbed in all vegan ingredients: almond milk, Earth Balance butter, and aquafaba. And you know what? YOU CAN'T TELL THE DIFFERENCE!! And I'm being so serious by that. I would know!

So, YES! These beignets are dairy-free & egg-free! They're vegan!! My husband was even like, "Man! These taste like they're straight from the restaurant, like restaurant quality! Put it on the list! We have to make these when friends come visit!"

I adapted this recipe from the one and only Encyclopedia of Cajun and Creole Cuisine, so you know this is legit! As always, go ahead and splurge on this book if you're really interested in Cajun & Creole cooking. It really is amazing!

👉🏻 These are BEST when served immediately!! As they sit, the oil and powder sugar combine and make a powdered sugar paste, which is fine, BUT we want that powdered sugar flying and getting all over (possibly breathing it in), to get the full on beignet experience!! I don't recommend saving them for later. They will taste soggy, stale, "old" and underwhelming.

WATCH THE VIDEO for the step by step process on how to make these! Ignore the whipping up the aquafaba. I know so much more now. You can make these without the equipment and without whipping it up.

Mwah!! Let's do this, mes amis!