Raw Vegan Vanilla Doughnuts

So, I am back and this is what we made;

Raw vanilla doughnuts: Raw version of traditional doughnuts. They do not taste the same as cooked doughnuts but have a similar mouthfeel

For some years now I have been considering a raw-vegan diet.  While ‘considering’ is very easy, for me the temptation for cooked food is very strong, and to give up totally is quite difficult. What happened was this; I would make myself something raw and cook for the rest of the family and then I would end up eating both. The result at the end of a year was not the as envisioned.

Anyway, I am starting again, this time trying my best to eat two raw meals and one cooked meal a day. Earlier my raw meals were mostly salads drizzled with one of many salad vinaigrettes or the cashew parsley dip, diluted. I was never a salad person and that, I think, was the reason why I kept going back to cooked food. Now, though raw meal recipes are known by names similar to the cooked versions, none of them actually taste like the latter. That said, they are delicious and satisfying in their own right; mostly. Improvisation and experimenting with flavours is the key to a good raw recipe, as in any other case

I woke up in the wee hours of the morning to churn the soaked macadamia nuts for an ice cream but it didn’t go too well as the quantity was too little. Anyway, a few ingredients added, turned it into a filling breakfast of raw doughnuts. I glazed it as too! 🙂 These may not have the texture of regular doughnuts but are quite bread-y. The doughnuts freeze well and can be thawed when needed, but are best eaten fresh.

Recipe: Raw Vegan Vanilla Doughnuts
Yield: 6 doughnuts, each 2.5″ in diameter

You will need a clean muslin cloth to pat the doughnuts on



  • Macadamia nuts – 15-20, soaked overnight
  • Old fashioned rolled oats – 3 tbsp.
  • Vanilla paste – 1/4 tsp.
  • Chia seeds, soaked for about 10-15 minutes in water – 1 tbsp.
  • Maple syrup (or any other raw sweetener of your choice) – 1-2 tsp. (as per taste)
  • A tiny pinch of salt
  • Almond powder to pat on


  • .Drain and rinse the macadamia nuts.
  • In a chutney jar or small blender (as the quantity is very less) pulse the nuts till it breaks down to small bits.
  • Tip in the chia seeds, oats, maple syrup (1 tsp.), salt and vanilla paste. Pulse. Stop to scrape the sides back into the centre. Give a good mix and pulse again. Repeat till the dough comes together.
  • Empty the contents into a clean bowl and mix with your hands. Taste for sweetness. The dough should have just a hint of sweetness – as sweet as doughnuts taste without the glaze. If needed drizzle a little maple syrup and blend with your fingers. Divide the dough into six spherical balls.
  • Wet the muslin cloth and spread it over clean counter or clean chopping board.
  • Pat each dough ball into 1cm thick cookie. Make a hole in the centre with your index finger. If the sides crack, just stick the dough together.
  • Place the doughnuts in the refrigerator till you make the glaze.



  • Cashewnut powder – 3 tbsp.
  • Maple syrup – 1/2 tsp.
  • Vanilla paste – A drop or two

To make, place the ingredients in a chutney jar. Add 1/4 cup of water and blend into a smooth icing.

To serve, remove doughnuts and liberally drizzle with the icing. Or, don’t restrict it to a ‘drizzle’. Make lots of it. Dunk the doughnuts. Spoon some more glaze and lick on. 🙂

This recipe is also perfect for Winter, for in-between snacks or for breakfast. What is not to like?

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Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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