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Makes 4 tortillas & 1 ½ cups vanilla sauce


For Vanilla Dipping Sauce:

  • 1 cup unsweetened plain or vanilla soymilk
  • ¼ cup granulated sugar
  • 2 tsp pure vanilla extract
  • ⅛ - ¼ tsp xanthan gum
  • ¼ cup coconut cream or full-fat coconut milk

For Plums:

  • 6 firm medium-size plums pitted and cut into bite-size pieces
  • 1 tsp non dairy butter, melted
  • 1 tbsp packed light brown sugar
  • 1 tsp balsamic vinegar
  • 1 tsp water

For Tortillas:

  • 4 9-inch flour tortillas
  • Nonstick cooking spray


To Make the Sauce:

  • Combine all the ingredients (start with only ⅛ teaspoon xanthan gum, adding more if needed to obtain a yogurt like texture) together in a blender.
  • Blend until perfectly smooth and somewhat thick, like yogurt.
  • Refrigerate in an airtight container for at least 3 hours before using.

To Make the Plums:

  • Place the plums in a skillet and combine with the butter, sugar, vinegar, and water.
  • Sauté over medium heat until all the liquid evaporates and the plums are just tender but not mushy, about 4 minutes.
  • Remove from the heat and set aside.

To Assemble the Tortillas:

  • reheat a panini press fitted with smooth or grill plates on high heat.
  • Place the equivalent of one and a half plums evenly on half of each tortilla and fold over the other half.
  • Lightly coat both sides of the tortilla with spray, close the panini press, and cook until golden brown and crispy, about 6 minutes in all.
  • Cut each tortilla into 4 triangles and dip into the vanilla sauce as desired.