Plant-Based Crème Brulee
Featured Product:
Arrowroot
The same rich, creamy vanilla custard and crunchy, caramelised topping but make it vegan!
The same rich, creamy vanilla custard and crunchy, caramelised topping but make it vegan!
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.
These witchy fingers will put a spell on your taste buds!
There's nothing better than waking up on a cold morning to a warm bowl of pumpkin spice porridge!
Protein bites but make them autumnal!
Go organic this autumn with a classic seasonal soup!
Don’t miss out - be the first to hear about our exciting new product launches, discounts, inspiring recipes and top tips to make the most of your ingredients
You have been added to our newletter subscriber list, to unsubscribe please get in touch or follow the instructions in the bottom of our email newsletters.