Vegan Crème Brûlée

This Vegan Crème Brûlée recipe is everything you want in a creamy, decadent dessert. If you’re a beginning vegan baker, you will be so surprised at how easy it is to make a crème brûlée without eggs! It’s much easier than the traditional recipe and this one only uses 7 ingredients. Follow my expert tips for your new favorite smooth, creamy dessert!

Drizzle some blueberry sauce over the top for an even more dramatic presentation and flavor!

A close up of creme brûlée in white serving dishes with raspberries on top and a bowl of raspberries beside them.

Vegan Crème Brûlée

Growing up in a super small town, I would not have pictured myself oohing and ahhing over a vegan crème brûlée recipe. And yet… here I am. This deliciously creamy custard recipe comes with a crispy burnt sugar topping that makes this dessert sing!

The contrast between that crispy topping and the creamy custard is nothing but spectacular. It heralds this simple vegan dessert into another hemisphere!

Making a crème brûlée vegan may seem like an affront to die-hard French dessert connoisseurs, but I’m here to tell you, it’s the only way to go! The thing is dairy-free crème brûlée is still just as creamy but it’s ready without even baking.

Why This Recipe is a Winner

  • Using full-fat coconut milk makes this dessert rich and creamy
  • Adding raw cashews impacts the flavor and texture of this dish
  • Using a tiny pinch of turmeric adds a hint of golden color, making this dessert both flavorful and pleasing to the eye!
A close-up shot of creme brûlée in a ramekin with burnt sugar on top and raspberries on the side.


You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Coconut milk — We’ll use full-fat canned coconut milk (it should have 12+ grams of fat)
  • Arrowroot powder — This is a thickener, and you can substitute others, like cornstarch.
  • Granulated sugar
  • Raw cashews
  • Nutritional yeast flakes — There’s a bit of nutritional yeast flakes for color and flavor.
  • Vanilla extract
  • Ground turmeric — There’s a pinch of ground turmeric for color.

How to Make Vegan Creme Brûlée

It may seem complicated to make this healthy crème brûlée recipe, but of course, you might think that about any creamed dessert like this with a fancy, French word in it. Trust me. This recipe is so easy!

In fact, I think making vegan crème brûlée is actually easier than the standard recipe. Because you don’t have to crack any eggs, or worry about bacteria in your kitchen from said eggs, or temper the egg yolks, or ensure the eggs are cooked adequately.

See? This vegan crème brûlée is easier.

So, let’s get started.

My Amazon Picks for this Recipe

Step One: Bring Coconut Milk and Cashews to a Simmer

Add the coconut milk, arrowroot powder, and cashews in a small saucepan. Use a spatula and stir to combine. Bring it to a simmer over medium heat, stirring occasionally. Cook it for approximately 1 minute, then remove it from heat. Don’t worry about lumps if they occur. We’ll take care of that in the next step.

A saucepan holds coconut milk with cashews.

Step Two: Blend & Chill

Add the cream mixture to a high-speed blender. You can use a food processor here, but to get the creamiest texture, a blender works best.

Add the yeast flakes, vanilla, and turmeric. Blend for a few seconds and then use a spatula to push ingredients down from the side of the blender jar. Blend again until smooth.

Marly’s Tips

Blending hot liquid: First, allow the liquid to cool a bit before blending. Never fill a blender more than half-way with hot liquid. Remove the center cap from the blender lid. Finally, place a towel over the top of the blender lid. Then you’re ready to blend.

A creme sauce is being poured from a blender jar into a ramekin.

Pour the cream into 4 brûlée dishes or ramekins. Place in the fridge to set for at least 2 hours to overnight (it gets creamier as it chills).

Step Three: Burnt Sugar Topping for Serving

Brûlée actually means burnt. That means we’re gonna need a kitchen power tool — bring on the kitchen torch!

So, before serving, cover the entire surface with a thin layer of sugar. Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let the sugar sit for a few minutes (so the sugar isn’t too hot), then serve immediately or refrigerate it for up to an hour before serving.

Marly’s Tips

Don’t have a kitchen torch? Use your oven broiler to burn the sugar. Move the oven rack to the highest position. Heat up the broiler so it’s very hot. You won’t achieve the same golden color as with a torch, but this works. I’ve also read that a grill lighter (the ones with a long wand) can burn the sugar topping too.

A torch has a flame going and is burning the sugar layer over creme brûlée.

Marly’s Tips

Use these expert tips to make this vegan crème brûlée perfect every time:

  • The texture of crème brûlée is more like Greek yogurt than a true custard, so serving this dish an hour or two later will result in the best texture as it will thicken as it sits.
  • Add up to 1/4 cup cocoa powder to the milk mixture to make vegan chocolate crème brûlée.
  • Traditional crème brûlée is served in ramekins to ensure they cook evenly. Of course, that is not really an issue with this recipe because we’re not baking it. So, you can serve this in any dish you want. I just love the “traditional” look of the ramekins.
  • I used plain granulated sugar for the topping and it works just fine! Just be sure to sprinkle that sugar all across the top of the creme.

That burnt-sugar, crackly topping on a cashew creamy custard creates such a simple, elegant dessert.

Frequently Asked Questions

Is Creme Brûlée Vegetarian?

Although crème brûlée is technically a vegetarian dish, because it’s made with both milk and eggs, it is not considered vegan. However, it’s a very easy recipe to adapt to a vegan diet and tastes just as creamy and delicious!

What’s the best coconut milk to use?

There are so many types and brands of coconut milk. Which ones are best? I recommend using full-fat coconut milk, regardless of the brand. To make sure you’re using full fat, simply check the label. It should indicate somewhere between 12 and 15g of fat. The amount of fat in each can vary, and this will have an impact on how creamy the custard is. It will take longer to set if there’s less fat in the can. 

Fancy Vegan Desserts

A spoon dishes out some creme from a serving dish of creme brûlée.

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A close up of creme brûlée in white serving dishes with raspberries on top and a bowl of raspberries beside them.

Vegan Crème Brûlée

Take your dessert to another level with this indulgent Vegan Crème Brûlée recipe. Any recipe that requires a blow torch is fine with me and that crispy sugar topping makes it all worthwhile!
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 375kcal
Author: Marly



  • Combine the coconut milk, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer (low boil) over medium heat while stirring (this can take up to 3–5 minutes). Simmer for 1 minute. Remove from heat. Don't worry about lumps if they occur.
  • Add the cream mixture to a high speed blender. Add the nutritional yeast flakes, vanilla, and pinch of turmeric (for color). Blend until creamy.
  • Pour the cream into 4 brûlée dishes or ramekins (or 8 smaller containers). Place in the fridge to set for at least 2 hours to overnight (the longer it sits the thicker the cream will become).
  • Before serving, sprinkle the top of each with approximately 1 tablespoon granulated sugar and make sure the entire surface of cream has sugar over it. Use a kitchen torch to carmelize the sugar and create a crispy top coating. Serve immediately or refrigerate for up to an hour before serving.

(The products above contain sponsored links to products we use and recommend)


If you don’t have arrowroot powder, you can substitute cornstarch.
Use full-fat coconut milk. The label should read 13 – 15g of fat. The amount of fat in each can varies which will have an impact on how creamy the custard is. 
Keep your coconut milk in the fridge so the fat hardens. Then you can scoop the fat from the can. If your can has 1 cup of fat that’s good. If your can has less than 1 cup, use 1.5 tablespoons arrowroot powder.
To make ahead, prepare the custard and pour into serving dishes. Cover tightly and refrigerate for up to 3 days before serving. 
Don’t have a kitchen torch? You can use your oven broiler to burn the sugar. Simply, move the oven rack to the highest rack in the oven. Heat up the broiler so it’s very hot. It helps if the custard itself is well chilled. Just be sure to set it out at room temperature for a few minutes so the ramekin doesn’t crack. You won’t achieve the same golden color as with a torch, but this works. I’ve also read that a grill lighter (the ones with a long wand) can burn the sugar topping as well. However, it seems like that would take a while so it may not be practical. Once the sugar coating is done, let it sit for a few minutes before eating it, so you don’t burn your mouth. 
Nutrition Facts
Vegan Crème Brûlée
Amount Per Serving
Calories 375 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 22g110%
Sodium 16mg1%
Potassium 312mg9%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


Two serving dishes contain creme brûlée with raspberries on top. The text reads: Vegan Creme Brûlée.

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56 Responses to Vegan Crème Brûlée

  1. As author of this recipe, it’s my pleasure to report that both the ease of making it and the flavor involved is stupendous! I love that a vegan creme brûlée is actually easier to make than the non-vegan variety!

  2. These are all ingredients I always have stocked up so it would make a perfect any day dessert.

    I’m assuming not, but do you know of any other way to get the sugar burnt? Maybe a quick broil in the oven? Don’t have the torch but really want to try.

    • Hi Kari! You can use your broiler to burn the sugar on your crème brûlée. Put the rack just underneath the broiler (highest rack in the oven). Then heat your broiler so it’s nice and hot. It helps if the custard itself is well chilled. Just be sure to set it out for a few minutes so the ramekin dish doesn’t crack. You won’t get as much golden color as with a torch, but this will work. I’ve also read that a grill lighter (the ones with a long wand). However, it seems like that would take awhile so it may not be very practical. Once your sugar coating is done, let it rest for a few minutes before digging in so you don’t burn your mouth. Hope you enjoy!

    • Hi Rozelyn! Thanks so much. Hope you love it as much as we do! FYI – I love that it’s so much easier to make than traditional creme brûlée! 🙂

  3. Hello! Came from Julien Solomita’s YouTube video. I was curious if I could substitute active dry yeast or quick rise yeast for the nutritional yeast flakes? I don’t know a ton about yeast, so I’m not sure how the substitution would affect the recipe. Thank you!

    • Hi Anne. Thanks for your comment! If you don’t want to use nutritional yeast flakes, you can simply leave it out, but you should not substitute any other type of yeast for it. Leaving the nutritional yeast out will impact the flavor, but it should still taste good.

    • Same! I’m allergic to coconut and would live if anyone knows a vegan or non-vegan substitute 🙂

    • i think the coconut milk is mostly there for flavor and fat content. cashews are also pretty high in fat so you could probably just increase the amount of cashews used and use water/almond/cashew milk as the liquid. i would personally add more sweetener, vanilla, and salt to the recipe to make up for the coconut flavor/sweetness you are taking out 🙂 i hope this helps and works!

    • Hi Tasha. Yes, this is a very rich dessert! However, I reworked the nutritional analysis and it has been adapted. Thanks for bringing my attention to this. However, it’s still pretty rich, thanks to the full fat coconut milk and cashews,

    • Hi Paige! Thanks for your comment. I have not tried this myself, but I would think you could substitute raw almonds. It may not be as creamy, but it should work. I would remove the almond skins just to make the color more beautiful. You don’t have to throw them in the trash either. I love adding almond skins to my smoothies because they’re so healthy! Hope this is helpful!

  4. Hey Marly, Julien did a great job demoing your recipe. What are the cashews used for (flavor, texture, etc.)? I’m on an anti-inflammatory diet and am trying to come up with some substitutes. Looking forward to making this soon!! Thanks in advance.

    • Hi Ash. Thanks for your comment. I haven’t tried this myself, but you could try substituting raw almonds. I’m not sure if that works with your diet, but let me know if it doesn’t. I do like the flavor and consistency added with cashews. You could always try not including any nuts, but increase the arrowroot powder to 1 1/2. Hope this is helpful!

    • Thanks, Amy! I hope you enjoy this dessert. Be sure to let the mixture come to a simmer and then cook for a minute. That’s what activates the arrowroot powder and thus creates a thicker dessert. As Julien points out, it still tastes great!

  5. Hi, I’m gonna try this and I think I’m gonna try to substitute the turmeric with saffron do you think it will work? and Thanks for the recipe

  6. I can’t wait to make this, if I am allergic to all nuts is there an alternative that would work, such as sunflower seed kernels? Would it ruin the recipe if I left them out altogether if there isn’t an alternative?

    • Hi Kelsey! I’m so glad you’re going to give this vegan creme brûlée a try. I’ve got some in my fridge right now and we love having it for dessert! So, I haven’t tried this myself, but you could just leave the cashews out. I love the flavor they add, but I think it will still taste great. Just use 2 tablespoons of the arrowroot powder and increase the vanilla to 2 – 3 teaspoons. I hope you love this as much as we do!

  7. Came here from Julien’s video, mine is chilling in the fridge right now! The liquid tasted great straight out of the blender so I can’t wait to see how it turns out after chilling. My husband and I went vegan a few months ago, so I’ve been loving discovering new veganized recipes for my old favorites like this one! I’m expecting this one to be phenomenal. Thanks for figuring out a vegan alternative for such a yummy dessert!!

    • Hi Madison! So glad you like this vegan creme brûlée! That’s great that you and your hubby are doing this together! My hubby, Shawn, is vegan as well and it makes for a fun journey together. I’m so impressed that Julien is sharing vegan/plant-based recipes. Once we realize how yummy it can be, it makes it so much more do-able! Let me know if there are recipes you’d love to see veganized. 🙂

  8. I’ve just made this and it’s amazing, super quick and delicious. I don’t have a high powered blender so I just soaked my cashews for An hour beforehand and strained it into the serving bowls to catch any bits of cashew that got missed. The next time I make this I’m going to try it with alpro soya cream and see how that turns out.

    • Hi Suzy! I’m so glad you asked this question! I love using monkfruit sweetener and it’s perfect to make this into a low-carb recipe, keto creme brûlée! You can also use stevia.

  9. Hi ! Came from Julien’s video too. Just wondering if I could use coconut cream instead of milk ? It’s all I have right now. Thank you!!

    • Hi Alyssa! The coconut cream should work great as it has even a higher percentage of fat in the can. As long as the fat is between 13 – 15g you should be great. Hope you love it as much as we do!

  10. I really want to make this for my mom but she’s on a weight-watchers diet and I’m not super sure how the “points system” works. Does anyone know how many points this recipe would be?

  11. Love this recipe. How long can this sit in the fridge for? We are thinking of making a batch a few days ahead or a week if possible?

    • Hi Kapil! So glad you like this vegan creme brûlée recipe. I have made it up to 2 days before an event and it’s fine. I like to do the sugar coating until an hour or so before serving. The creme will thicken as it sits longer, so if you’re going to go longer than a couple of days, I would be sure to cover it to prevent it from drying out.

  12. Saw this recipe on Julien’s channel and am thrilled to try it out. Would it be ok to substitute arrowroot powder for tapioca starch? They seem to be the same thing but I just want to ask to be sure. Thanks!

    • Hi Kyle. Yes, you can substitute arrowroot powder for tapioca in this recipe. Hope you love it as much as we do!

  13. This turned out AMAZING! I ended up doing a few adjustments such as walnuts instead of cashews, tapioca flour instead of arrowroot and no turmeric. It was GREAT!
    Thank you for such an easy and delicious recipe!

    • Hi Karen! Wow! I would have never thought to try walnuts. I’m glad it worked out. So glad you liked this recipe!

  14. HELP! I decided to make this for my father for his birthday today. Soon after I blended them I put them in the fridge for about 4 hours now. BUT I just realized I completely forgot to add the vanilla, is there anything I can do to save them??

    • Hi Isabella! Honestly? I think it will be fine without the vanilla. I think the vanilla helps break up the flavor of the coconut, but if you don’t mind that, it should be fine. Alternatively, you could remove them from the fridge, and pour them back into the blender and add the vanilla and pulse a few times to combine. Then pour them back into the ramekins. That will work too! Now I’m curious…let me know which way you decide to go with this!

  15. Excellent, delicious and rather quick. Great even without using a torch and placing sugar on top. Which is how I actually ate this dessert. I saw no need in adding more sugar if it was not necessary.

    • I added 4 strawberries into the blender for strawberry creme brulee and it was absolutely delicious. I had a hard time sharing.

    • Thanks, Maddie! I’m so glad you liked this recipe. We have had this without the sugar topping too and I agree, it’s great that way. But I also like the crunch of the burnt sugar topping. It’s nice to know we have options. 🙂

  16. Hi!! I tried this recipe and mine isnt setting solid! Any problem solving tips? I might have done soemthing wrong! I did let it set for at least 6 hours in the fridge but it’s still quite liquid!

    • Hi Kiara! You can just leave it out. It adds a slightly “eggy” flavor, but it’s not necessary.

    • Hi there! I’ve used coconut cream (as long as the can shows between 12 – 15g of fat) and it worked great!

  17. On my 2nd attempt on making these they actually succeeded! On the 1st attempt I some how forgot to add sugar, haha.. Didn’t turn out too well that time.
    On my 2nd attempt I used 3 tablespoons of arrowroot powder to really thicken it up, left it in the refrigerator overnight. Caramelized a tablespoon of granulated cane sugar on top and let it sit in the fridge for an hour after that. I tasted one 2 minutes after caramelizing the sugar and the cream mixture was a bit melted, it wasn’t the texture I was looking for. It had the consistency of greek yogurt or some thicker puddings. It was great!
    Next time I am going to try out vanilla beans to give the real taste of vanilla. Vanilla extract really isn’t something I like to use. Perhaps going to slit 2 vanilla beans and seed them. Using those seeds in the cream mix should be easy enough, right? Haha. I loved this recipe either way! Thank you!

    • Hi Minna, Thanks for your thorough comments. I’m so glad it worked for you. And, I have forgotten sugar in a few desserts myself! 🙂

  18. Your recipes look amazing in general, and I like that it’s healthy. I try to eat sugar-free, so I was wondering with what I could replace the sugar in this recipe (for example dates or maple syrup or else, but not sure that works the texture). Do you have any suggestions? 🙂 Thanks !


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