A traditional French dessert gone vegan, this vegan Creme Brûlée is made with a rich and creamy cashew base and baked with a hard sugar shell for a dessert everyone will love.
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Vegan Creme Brûlée
A traditional French dessert gone vegan, this vegan Creme Brûlée is made with a rich and creamy cashew base and baked with a hard sugar shell for a dessert everyone will love.
Print Pin RateServings: 4 people
Calories: 342kcal
Ingredients
- 1 cup raw cashews, soaked 3 hours
- ½ cup water
- 2 cups almond milk
- ½ cup granulated sugar
- ¼ cup + 2 tbsp chickpea flour
- 1 ½ tbsp. cornstarch
- ⅛ tsp. salt
- 2 vanilla beans, split and scraped
- 2-3 tbsp granulated sugar
Instructions
- Drain and rinse cashews and place in a food processor or high-powered blender. Add water and and puree until completely smooth, scraping the sides as needed. Set aside.
- In a medium saucepan stir together almond milk, ½ cup of sugar, chickpea flour, cornstarch, salt, and vanilla beans with it’s pulp. Heat over medium heat, stirring constantly. Bring to a low boil. At this point the milk mixture will start to become thick. Continue stirring, scraping the sides of the pot, allowing milk to boil for two minutes. This ensures that the cornstarch and chickpea flour are cooked. Remove from heat and let cool for 10 minutes.
- Once mixture has cooled slightly, remove vanilla beans and set aside. Add the thick milk mixture to the pureed cashews in the food processor. Blend until completely smooth. Pour evenly into ramekins. Cover with tin foil and refrigerate until chilled all the way through, at least 3 hours. At this point they could also remain in the refrigerator for 3-4 days.
- Just before serving, add about ½ tablespoon of sugar on top of each custard. Spread evenly a thin layer on top by rotating the custard dish in a circular motion. Tap off any excess sugar. Using a torch, melt the sugar so that it begins to bubble and turn golden.
Notes
Once the top is torched, you’ll want to eat within an hour. Do not place back in the refrigerator as it will melt the burnt top.
Nutrition
Calories: 342kcal | Carbohydrates: 46g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 228mg | Potassium: 212mg | Fiber: 1g | Sugar: 32g | Calcium: 162mg | Iron: 2.2mg
This post contains affiliate links.
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Tia says
Hi there, I was wondering if I would be able to sub the vanilla bean for extract (if so for how many mls of extract)? Also is there a substitute that would work in place of cornstarch (arrowroot perhaps)?
Thank you so much- the recipe looks great!
Diana Quinn says
A great creamy brulee, that is easy to make.
I used macadamia milk and was confused about the chickpea measurement, opting to try the cup measurement and omit the table spoon measurement.
Haley says
When metric is clicked, some of the amounts do not seem to convert properly.
Chante says
I clicked on the link at then go to the creme brulee it says to come back here. Where is the recipe i miss this dessert so much.
Sarah says
http://www.veganricha.com/2013/04/sarahs-classic-french-creme-brulee.html
I made it for a guest post I did on Vegan Richa's blog.
Abby @ The Frosted Vegan says
Ah, that salted caramel brulee is calling my name!
Sarah says
I hear it too!