Vermicelles (dairy-free)


We all know Switzerland as the land of cheese and chocolate, but a less known fact is that it is also the land of Vermicelles, a dessert made out of sweet chestnut puree.

As soon as autumn starts you can get these delicious noodles everywhere and in many different variations: Vermicelles cups, tarts and cakes. It is served with whipped cream, meringues, cherries or vanilla ice cream.

The original recipe is with milk, but I am going to make a dairy free version of it, which also tastes great, plus it has less calories. You will be surprised how simple this is.

We need 400 g peeled fresh or frozen chestnuts and 3 dl / 10 oz unsweetened almond or cashew milk. Shake the milk well before use and put it together with the chestnuts in a pot. Turn the heat on and let it start boiling, then immediately turn to lowest heat. Let it cook with the lid on for about 50′ (for fresh chestnuts) or for about 20′ (for frozen chestnuts).

I used frozen chestnuts and cashew milk.

Let it cool a little, then put it in the food processor, add 1/4 tsp vanilla bourbon and 1-2 tbsp date syrup (I used 1 tbsp. Try it with 1 tbsp first, if it is not sweet enough for you use one more tablespoon).

Now this is a kitchen utility not everybody has at home – a special Vermicelles maker 🙂
But you could use one of these utilities instead: potato ricer, food mill, spaghetti maker, noodle press or maybe you have a better idea. You could also just enjoy it as puree, it tastes the same delicious.

So fill the Vermicelles maker and press directly into the serving bowl.
If you want to eat the Vermicelles later, then store the puree in the fridge and press the Vermicelles just before serving. You can also freeze the rests and enjoy it again some other day.

My favorite way of eating the Vermicelles is with vanilla ice cream.  I did not have any at this time, so I served it with cream (coconut for dairy-free) and vanilla.



Makes 4 portions.

  • 400 g peeled chestnuts (fresh or frozen)
  • 3 dl / 10 oz cashew or almond milk
  • 1/4 tsp vanilla bourbon
  • 1-2 tbsp date syrup (sweeten to taste)

Author: Sashka

Passionate about health & nutrition

2 thoughts

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