Our vegan crème brûlée is dairy-free and gluten-free, without sacrificing any of the rich flavor or classic texture you know and love. Ooh-la-la!
What Makes This Recipe So Good
- It’s fun to make and to eat! First of all, how often do you get to use a blowtorch in your cooking?! Then you’ve got a sweet, crunchy top layer with the contrast of a smooth, creamy custard below…. MMM!
- It’s surprisingly easy – like way easier than traditional crème brûlée – and doesn’t require a water bath or any extraneous baking.
- It’s a great make-ahead dessert for holiday parties or special occasions. Prepare the custard, cover the ramekins tightly, and refrigerate up to 3 days. Dust with sugar and torch right before serving.
Fun Fact: “Crème Brûlée” is French for “burnt cream”.
Cashews – These sweet nuts are a great source of vitamins and magnesium, and some studies show they have heart benefits, too. For this recipe, you’ll want to use cashews that are unsalted and unflavored – we refer to them as “raw” cashews. They aren’t technically raw, though, because they’ve been steamed to remove chemicals left behind from their toxic shells.
Arrowroot Powder – Arrowroot is a gluten-free, grain-free, vegan, paleo-friendly thickening agent. It’s similar to cornstarch, but with more dietary fiber and more calcium. It’s extracted from arrowroot without using high heat or harsh chemicals.
How to Make It
This recipe starts on the stove, so grab your favorite saucepan and let’s get bubbling! Bring the milk, arrowroot, and cashews to a boil, then remove them from the heat and mix in sugar, vanilla, and just a tiny bit of turmeric.
Blend everything together in a blender until the cashews are fine, then divide your mixture among ramekins and let them chill in the fridge for a few hours.
Once the custard is set, top your ramekins with a dusting of sugar and caramelize it with a blowtorch! Crack the top shell with a spoon, serve, and enjoy!
- For the creamiest crème brûlée possible, use full-fat coconut milk that has at least 12 grams of fat. Lower fat coconut milks will also take longer to set up.
- If you don’t own a blowtorch and don’t want to buy one, you can get a similar effect using the broiler in your oven. Move your oven rack to the highest placement, and let the ramekins set out for a few minutes before broiling so they don’t crack. The top layer won’t get as crunchy with this method, and the custard will be warmed a little, but it gets the job done!
- Be careful when blending hot liquids! Because hot liquids are thin and form a higher vortex, they can climb the sides of the blender and force the lid off, even if you’re holding it down. Allow the liquid to cool a little first, and don’t fill the blender more than halfway – you can work in batches if you need to. Remove the center insert from the blender lid, and hold a kitchen towel over the opening to allow the steam to vent. Start blending slowly then gradually increase the speed.
More Vegan Desserts
- Vegan Apple Crisp
- Vegan Red Velvet Cupcakes
- Paleo + Vegan Chocolate Truffles
- Vegan Cookie Dough
- Vegan Pecan Pie
- 2 cans coconut milk
- 4 tablespoons arrowroot powder
- 2 cups raw cashews
- ¾ cup vegan granulated sugar see Notes
- 2 tablespoons vanilla extract
- pinch of turmeric see Notes
- 2 teaspoons vegan granulated sugar for topping
- 2-ounce ramekins or crème brûlée dishes
- blowtorch or broiler
- Combine coconut milk, arrowroot, and cashews in a small saucepan. Bring to boil, then turn off heat and remove.
- Add in sugar, vanilla, and a pinch of turmeric.
- Transfer mixture to blender. Blend until smooth, making sure to blend all cashew pieces well.
- Pour liquid into small ramekins or crème brûlée dishes. Chill in refrigerator until set, approximately 4 to 5 hours.
- Once set, top with sugar and caramelize with a blowtorch until evenly browned. Crack top layer with a spoon and enjoy.
- Not all sugar is vegan, so be sure to use a vegan sugar, like Sugar in the Raw.
- For gluten-free vegan crème brûlée, make sure your turmeric is gluten free. Most herbs and spices are safe, especially if they’re fresh, but some manufacturers may add a little flour to prevent caking.
- If you don’t have a blowtorch, you can get the same effect in the oven. Place the ramekins of set custard under the broiler for 1 to 3 minutes, or until the sugar is evenly browned.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.