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

Rainbow Fruit Skewers

How to: Fruit kebabs!

Carrot Hot Dog

The perfect plant-based alternative to a classic hot dog! Much healthier and perfect for the BBQ...

Mediterranean Watermelon Salad

Refreshing cucumber, creamy feta, zesty dressing and fresh fruit? What more could you want from a summer salad?!

Pineapple Mint Martini

Thanks to its playful tropical spin, this pineapple and mint martini is a great recipe to add to your summer drink arsenal!