Plant-Based Crème Brulee

Featured Product:

Arrowroot

Shop Now
JustIngredients Arrowroot

The same rich, creamy vanilla custard and crunchy, caramelised topping but make it vegan!

Ingredients

400g Coconut milk
1 tablespoon Arrowroot
35g Cashews
1 teaspoon Nutritional yeast
1 teaspoon Vanilla extract
A pinch of Turmeric for colour
4 tablespoons Coconut sugar for topping

Instructions

Mix the coconut milk, arrowroot, coconut sugar and cashews together in a saucepan. Stir to combine, bring to a simmer over a medium heat while stirring for 5 minutes. Remove from the heat.

Carefully pour the mixture into a blender, tip in the nutritional yeast, vanilla and turmeric and blend until creamy.

Pour the mixture into four brulee dishes or ramekins, place in the fridge to set overnight and before serving sprinkle one tablespoon of sugar on top. Use a kitchen torch to caramelise the sugar to create a crispy top.

Browse more Recipes

Witchy Fingers

These witchy fingers will put a spell on your taste buds!

Pumpkin Spice Porridge

There's nothing better than waking up on a cold morning to a warm bowl of pumpkin spice porridge!

Pumpkin Spice Protein Balls

Protein bites but make them autumnal!

Organic Pumpkin Soup

Go organic this autumn with a classic seasonal soup!