🍩 Why vegan desserts aren't just for vegans (and they're winning over chefs, too)

When it comes to vegan desserts, many still think of something "alternative," "free from," or even worse, "punitive." Yet vegan baking is experiencing a moment of extraordinary evolution—not only among vegan consumers, but also in Michelin-starred restaurants, kitchen brigades, and in the hands of the most curious chefs.

It's not a trend, it's a cultural shift

In recent years, plant-based food consumption has grown steadily in Europe: in 2022 alone, it reached €5.8 billion in retail sales, according to a report published by GFI Europe and NielsenIQ . But the real news is that this growth isn't just driven by vegans: it's also driven by conscious omnivores, lactose intolerant people, those seeking lighter options, or simply those who want to surprise their customers with something different.

Adding a vegan dessert to your menu today isn't just about appealing to a niche , it's about expanding your audience . This is demonstrated by the fact that many large chains and gourmet restaurants are focusing on 100% plant-based desserts.

But are they really good?

Yes, and they often surprise precisely because they play with textures, aromas, and innovative techniques . Professional chefs know this: apparent limitations can become creative impetus.

Just think of cashew cream as an alternative to Chantilly cream, aquafaba for whipping up eggless desserts, or almond ricotta for light and fragrant cannoli.

🎯 At Dolce & Vegano, we work just like this: reinterpreting the great Sicilian classics—cassata, granita, cannoli, biscotti—in a 100% plant-based way, without sacrificing craftsmanship or flavor.

The advantages for restaurateurs and pastry chefs

A vegan dessert on the menu can bring concrete benefits:

• Broaden the target : vegans, vegetarians, intolerant, athletes, health-conscious
• Reduces waste : Vegan ingredients often have a longer shelf life
• Ease of management : no dairy or eggs means fewer HACCP risks
• Increase perceived value : it is an ethical, sustainable and inclusive choice

And best of all: there's no need to make everything from scratch . Dolce & Vegano's professional supplies are designed specifically for chefs and kitchen teams who want to include artisanal vegan desserts that are ready to serve or easily customizable.

Even great chefs do it

Michelin-starred chefs like Daniel Humm (Eleven Madison Park) and Clare Smyth (Core by Clare Smyth) are crafting top-notch plant-based menus, demonstrating that vegan fine dining is not only possible, but also elegant, complex, and refined.

In the world of pastry making, masters like Fran Costigan or Kirk Haworth are revolutionizing the way we understand dessert: no longer “without something”, but “with something more” .

What you can do in your restaurant

If you want to start offering vegan desserts to your customers without turning your kitchen upside down, you can:

• Include a 100% plant-based option in the dessert menu
• Offer artisanal vegan granitas or semifreddos in the summer
• Create a mindful tasting menu , perhaps with natural wine pairings
• Working with specialized suppliers like us, who provide you with artisanal vegan Sicilian desserts ready for service

Conclusion

Vegan desserts are no longer a "second-best" option: they're a sign of thoughtfulness, modernity, and openness. They're a smart choice for those who want to stand out without sacrificing taste.

And no, they're not just for vegans . They're for anyone who loves authentic flavors, respect for animals, artisanal cuisine, and innovation.