OK, everybody except those with-nut allergies, I’m sorry. It might be doable with silken tofu and/or soymilk, but the taste will suffer. I am really truly sorry. Cashews are just the magical answer to most dairy-related problems. I haven’t found another answer yet (although sesame-pinenut-cheese is giving me hope).
However: these are incredibly delicious. It’s relatively healthy, (nearly) authentic, looks great, and you needn’t tell anybody our dirty little secret. Just pretend it came from cows, no one will notice, or at least no one will be able to tell you exactly what it is you did to make it as good as or even better than the original. For those of you who know the Netherlands: these are industrial strenght HEMA-style (without the dead pigs hooves, milk and eggs). You could make them more healthy (I personally enjoy them immensely with vegan whole weat puff pastry, but I don’t skimp on the sugar, because that gives it it’s HEMA-authenticity). Tompoezen is spelled tompoucen in Belgium and the south of the Netherlands, but HEMA still says tompoes (not tompouce), so we’ll stick with that.
One recipe makes 18 mini tompoezen (or so, things can go wrong, just eat the mistakes), with just enough filling and frosting for 1 packet of puff pastry (one packet of 6 square (12 by 11 or something) sheets of dough, use moin vegan, it’s the best). Three mini-tompoezen would make one HEMA-lifesize tompoes. So effectively, this recipe makes 6, but they’re more fun and cute tiny (and you can stuff more tompoes in your face, which is always good, without overeating, which is also quite nice).