Cashew Creme Brulee (Vegan)

Vegan cashew creme brulee is your new go-to dessert! Made without eggs, dairy or soy, it is a nourishing new take on a French classic.

School’s out, and I’m celebrating with pudding.

Or rather,fancy pudding. Creme brulee, to be precise.

I may have left behind both my life as a student and as a professor, but after spending close to two decades of my adult life in the academy, my inner-clock is forever set to the semester system. But my English professor-husband is still fully synchronized to the semester system, so I can live vicariously through him and his completion of another round of classes.

Hence, a celebratory dessert!

Vegan Creme Brulee, Made with Cashews

But my crème brulee has a nourishing twist. You would never guess from the luscious taste and texture (I am not sure I’ll mention it to my husband; is that wrong?).

My crème brulee is made without eggs and without dairy. Really and truly.

It is myCashew Creme Bruleeand it is memorable.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free
• Paleo
• Straightforward to prepare

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• raw cashews
• full fat coconut milk
• natural cane sugar
• tapioca starch (see notes in recipe card for options)
• vanilla extract
• salt
• Optional: large pinch of ground turmeric (for yellow color)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Preheat oven to 300F (150C). Spray or lightly oil four small (6 ounce) ramekins or creme brulee dishes. Place the ramekins in a shallow baking dish.
2. Place the cashews in a small bowl; cover with boiling water and let stand for 5 minutes. Drain.
3. Place the drained cashews, coconut milk, sugar, tapioca starch, vanilla, salt, and optional turmeric in a blender. Blend on high speed until completely smooth.
4. Pour the cashew mixture into a medium saucepan set over medium-high heat. Cook and whisk for for about 3 to 4 minutes until small bubbles appear and the mixture thickens slightly.
5. Evenly divide the creme brulee mixture into the prepared ramekins. Fill the shallow dish with hot water until it reaches halfway up the ramekins.
6. Bake in the preheated oven for 33 to 38 minutes until the puddings are just set (they should jiggle slightly when moved).
7. Remove the puddings from the water bath and cool completely on a wire rack. Transfer to the refrigerator and chill until cold (at least 4 hours or up to overnight).
8. When ready to be served, sprinkle each crème brulee with a layer of sugar about 1/8 inch thick and caramelize with a kitchen torch, the torch quickly over the sugar until it is caramelized (see notes for using broiler instead). Serve immediately.

Tips

• Turmeric for color:The natural color of the crème is off-white. To give it a sunny hue, I like to add a large pinch of turmeric, too; it is completely optional.
• Water bath for even cooking:cooking the cashew creme brulee in a water bath ensures even cooking and a silky smooth texture.

• Use a kitchen torch for sugar caramelization:kitchen torches are inexpensive and so handy for last minute browning, such as this.
• Use broiler as a kitchen torch alternative:No torch? No problem. You can also caramelize the sugar using the broiler function of your oven.Position a rack to the highest place in the oven (4 to 6 inches from heat source) and preheat broiler to HIGH. Place the chilled crème brulees on a baking sheet and top with sugar, as directed. Broil, watching closely, for 30 to 90 seconds until the sugar is caramelized.
• Sugar tip:Regular granulated sugar can be used in place of the natural cane sugar.

Enjoy!

More Satisfying Cashew Recipes:

• Strawberry Cashew Smoothie
• Straightforward Cashew Mayonnaise (4 ingredients)
• Straightforward Cashew Cheddar Cheese (oil-free)
• Cashew Boursin Cheese
• Straightforward Cashew Cream Cheese
• Creamy Cashew Salad Dressing (oil-free vinaigrette)