These vegan pots de créme are so unbelievably rich, and creamy that no one will believe they are vegan! Made cashews mixed with chocolate, Silk Dairy Free Half & Half Alternative, 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.
Serving and Storing - Let the custard set up for at last two hours in the refrigerator. Serve as part of a romantic meal for two or at your next dinner party. Tightly wrap any uneaten vegan custard and store it in the refrigerator for up to 3 days.
Recipe Tips - Make sure to soak your cashews at least 30 minutes. If you do not have a high-powered blender, the cashews should be soaked overnight. Blend them, along with the remaining ingredients, until you have a completely smooth pourable custard.