Burnt Caramel Cream Cheese Drizzle
3/4 cup white sugar
1/4 cup brown sugar
6 Tbsp vegan butter
1/2 cup full fat coconut cream
1 tsp salt
240g Angel Food cream cheese (at room temperature)

1. Heat both sugars in a medium saucepan over medium heat, stirring constantly.

2. To give it a slightly burnt flavour, take it to the point where you just start to smell the sugar burning (don’t go too far!)

3. Once sugar is completely melted, immediately stir in the butter until melted and combined.

4. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the coconut cream. Since the cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the cream has been added, stop stirring and allow to boil for 30 seconds. It will rise in the pan as it boils.

5. Remove from heat and stir in the salt. 

6. Allow to cool down to room temperature before adding to bowl with cream cheese, giving it a good mix with an electric beater or stand mixer.

Fry Bread
1 cup plant milk (straight from fridge if possible)
1 cup just boiled water
1 Tbsp sugar
1 Tbsp dried yeast
4 tbsp canola oil
4 cups flour
1 tsp salt
Oil for deep frying

1. In a glass jug or bowl combine milk and water. The temperature should be about 38C as long as the plant milk was in the fridge (microwave or let cool if needed to make tepid). Add sugar and yeast, give it stir and let sit for 10 minutes.

2. Meanwhile, add flour and salt to mixing bowl. 

3. Add canola oil to yeast mixture and pour into flour mixture. Combine everything together.

4. Put a plate on top of the mixing bowl and place the bowl somewhere warm for 30 - 45 minutes.

5. Lightly flour a working surface and roll out dough so that it is 1cm thick.

6. Cut into even pieces and let rise for another 10-15 minutes.

7. Deep fry until golden brown on each side.

8. Place on wire rack with paper towels underneath to catch excess oil

9. Drizzle over caramel sauce and enjoy!