Vegan Crème Brûlée
Indulge in this rich and creamy vegan crème brûlée, featuring a silky coconut and cashew base, topped with a perfectly caramelized sugar crust.
This vegan crème brûlée is a delightful dessert that will impress your guests and satisfy your sweet tooth.
Made with whole-food, plant-based ingredients, this recipe is both delicious and healthy.
Perfect for special occasions or a cozy night in, follow this step-by-step guide on vegancooking.recipes to create a dairy-free version of this classic French dessert that everyone will love.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Raw cashews are essential for achieving the creamy texture. If you don't have agar-agar, you can substitute with cornstarch, but the setting may differ. Coconut sugar is preferred for its lower glycemic index, but brown sugar can also work.
Tips & Notes
- •Ensure the cashews are soaked long enough for a smooth blend.
- •Watch the sugar closely while caramelizing to prevent burning.
Recipe Variations
- •Add a pinch of turmeric for a subtle color change.
- •Incorporate a dash of espresso for a coffee-flavored version.
Storage & Freezing
Store any leftovers in the refrigerator for up to 3 days. The caramelized sugar top may become soft, so consider re-crisping it under the broiler before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can prepare the custard a day in advance and refrigerate it. Just add the sugar and caramelize it just before serving.
What can I use instead of coconut milk?
You can use any non-dairy milk, but ensure it is thick and creamy for the best results.
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Indulge in this rich and creamy vegan crème brûlée, featuring a silky coconut and cashew base, topped with a perfectly caramelized sugar crust.
Ingredients
Instructions
- 1
Drain and rinse the soaked cashews. Place them in a high-speed blender.
- 2
Add the canned coconut milk, maple syrup, vanilla extract, and blend until completely smooth and creamy.
- 3
In a small saucepan, combine the agar-agar powder and water. Bring to a boil while stirring continuously.
- 4
Once boiling, reduce the heat and simmer for 1-2 minutes until the agar-agar is fully dissolved.
- 5
Pour the agar-agar mixture into the blender with the cashew mixture and blend for an additional 30 seconds until well incorporated.
- 6
Pour the mixture into ramekins, filling them about 3/4 full. Place them in the refrigerator to set for at least 3 hours.
- 7
Once set, preheat your oven’s broiler.
- 8
Sprinkle 1 tablespoon of coconut sugar evenly on each ramekin.
- 9
Place the ramekins under the broiler for 2-5 minutes, watching carefully until the sugar melts and caramelizes to a golden brown crust.
- 10
Remove from the oven and allow to cool for a few minutes before serving.
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