These vegan pots de créme are so unbelievably rich, and creamy that no one will believe it is vegan! Made cashews mixed with chocolate, Silk® Half & Half, and maple syrup, this classic recipe will have you asking for more.
Drain and rinse the cashews. Place in a high-speed blender along with the remaining pot de creme ingredients. Blend until completely smooth, scraping down the sides as necessary. This may take 2-3 minutes, depending on the power of your blender.
Pour the chocolate custard into 4 small ramekins. Wrap in plastic wrap and refrigerate for 2 hours, until chilled all the way through.
To make the Silk Dairy-Free Heavy Whipping Cream Alternative, pour 1/2 cup into a chilled bowl. Add the sugar and vanilla extract. Using a handheld mixer whisk the mixture until it starts to resemble whipped cream. This takes 3-4 minutes. Chill until ready to use.
When the pot de créme is ready, pipe or spoon a dollop of Silk's Heavy Whipping Cream Alternative on top of each pot de creme. Add chocolate shavings (optional) and serve immediately. Tightly wrap any uneaten pot de creme and store it in the refrigerator for up to 3 days.