These vegan stuffed peaches are sure to impress! As delicious as they are beautiful, this healthy, vegan dish comes together in just 20 minutes. Plus, who doesn’t love something that can be dessert and/or breakfast?

In the times of COVID, family dinners are becoming few and far between. I was fortunate enough to have one such rare occasion a few weeks ago. There is magic in food, I am sure of it. As we sat outside around some plastic tables covered with a disposable tablecloth, we were feeding more than our bodies. Food made with love feeds the soul and body alike. My grandmother is a kind and soft-spoken woman with an infectious laugh. She was so happy to see us and to have a chance to cook for us. Her cooking always inspires me, and that night was no different! My whole family has been trying to lose weight, so she had to get creative with dessert. Enter: stuffed peaches.

I’m not entirely sure what she put in hers, but they were delectable. I think it was some kind of cream cheese and honey concoction— yum! I thought about how I could make them vegan and did a few test-batches. To my surprise and delight, the simplest solution was the best! You’ll love these stuffed stone-fruit, and everyone else will love you for making them!

Vegan Stuffed Peaches Ingredients

Peaches: You can use any stone fruit you’d like, here I’m using a mix of white and regular peaches. This is a great way to use up some of those peaches you bought too many of at the farmer’s market. (Don’t worry, we all do it! Peach season is the best.)

Dairy-Free Yogurt: I love the almond milk variety, but all of them should work! I tried this recipe with both the original and peach flavors, and they were both amazing! I’m sure you could experiment with the different flavors of yogurt you pair with the peaches to come up with some interesting flavor profiles! 

Walnuts: If you’re allergic to nuts, don’t worry! These stuffed peaches are still plenty delicious without this toasted garnish. I’m using about a quarter cup of shelled, chopped walnuts. If you want more, make more! 

(Optional) Agave: If you have a sweet tooth, a little drizzle of agave is a great addition to this dessert.

How To Make Vegan Stuffed Peaches

• Preheat the oven to 425 degrees Fahrenheit (about 220 Celcius).
• Cut the peaches in half. I ended up with four peaches: three white and one orange. You want to cut them as close to perfectly in half as you can to keep them from rolling around in the oven.
• Remove the stone and any unwanted pulp. I found that the red part of the fruit near the pit had an undesirable texture. Plus, the more flesh you remove the more yogurt you can put in!
• Use a spoon to dollop the yogurt into the concave left by the pit. 
• Roast the stuffed peaches for 10 minutes at 425F/220C. After this, I decided to broil them for a few minutes to see if I could get some color on the yogurt. I had mixed results, so I’ll call that part optional. 
• Chop and toast the walnuts on a dry skillet while the peaches roast. When the nuts have gone from pale to golden and they smell toasted and fragrant, they’re ready!
• Remove the peaches from the oven and allow to cool. 
• Once cool enough to handle (but still warm), top with toasted walnuts and (optionally) agave. Enjoy!

Yield: 8 Peach Halves

Vegan Stuffed Peaches

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These vegan stuffed peaches are sure to impress! As delicious as they are beautiful, this healthy, vegan dish comes together in just 20 minutes. Plus, who doesn’t love something that can be dessert and/or breakfast?

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• Peaches: You can use any stone fruit you’d like, here I’m using a mix of white and regular peaches. This is a great way to use up some of those peaches you bought too many of at the farmer’s market. (Don’t worry, we all do it! Peach season is the best.)
• Dairy-Free Yogurt: I personally love the almond milk variety, but all of them should work! I tried this recipe with both the original and peach flavors, and they were both amazing! I’m sure you could experiment with the different flavors of yogurt you pair with the peaches to come up with some interesting flavor profiles!
• Walnuts: If you’re allergic to nuts, don’t worry! These stuffed peaches are still plenty delicious without this toasted garnish. I’m using about a quarter cup of shelled, chopped walnuts. If you want more, make more!
• (Optional) Agave: If you have a sweet tooth, a little drizzle of agave is a great addition to this dessert.

Instructions

1. Preheat the oven to 425 degrees Fahrenheit (about 220 Celcius).
2. Cut the peaches in half. I ended up with four peaches: three white and one orange. You want to cut them as close to perfectly in half as you can to keep them from rolling around in the oven.
3. Remove the stone and any unwanted pulp. I found that the red part of the fruit near the pit had an undesirable texture. Plus, the more flesh you remove the more yogurt you can put it!
4. Use a spoon to dollop the yogurt into the concave left by the pit. 
5. Roast the stuffed peaches for 10 minutes at 425F/220C. After this, I decided to broil them for a few minutes to see if I could get some color on the yogurt. I had mixed results, so I’ll call that part optional. 
6. While the peaches are roasting, chop and toast the walnuts on a dry skillet. When the nuts have gone from pale to golden and they smell toasted and fragrant, they’re ready!
7. Remove the peaches from the oven and allow to cool. 
8. Once cool enough to handle (but still warm), top with toasted walnuts and (optionally) agave. Enjoy!

Notes

Feel free to use any stone fruit and any flavor of yogurt! Playing with flavor combinations can be fun.

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