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Plant-Based Crème Brulee

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.

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