Vegan Creme Brûlée

This Vegan Creme 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 a vegan creme brûlée is! 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!

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

Growing up in a super small town, I would not have pictured myself oohing and ahhing over a vegan creme brûlée recipe. And yet…here I am doing just that! 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 creme 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 creme brûlée is still just as creamy but it’s ready without even baking!

That’s right! This is a no bake creme brûlée recipe!

Is Creme Brûlée Vegetarian?

Although creme 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 for a vegan diet and tastes just as creamy and delicious!

A close-up shot of creme brûlée in a ramekin with burnt sugar on top and raspberries on the side.
Non dairy creme brûlée is served with a burnt sugar topping.

How to Make Vegan Creme Brûlée

It may seem complicated to make this healthy creme 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!

Besides, it’s much more affordable to make it home than a restaurant where you’ll pay $10 or more. You might spend $10 for some raw cashews and coconut milk but you’ll be able to enjoy several batches at home for that price!

In fact, I’m going to put myself out on a limb and say this: making vegan creme brûlée is actually easier than the standard recipe! What? I know! But it’s true. Why? You don’t have to crack any eggs, or worry about the bacteria in your kitchen from said eggs, or worry about tempering the egg yolks, or cooking the brûlée to ensure the eggs are cooked adequately. Blah. Blah. Blah!

See? eggless creme brûlée is easier!

So, let’s get started.

Here are the ingredients you’ll need: You’ll need raw cashews, full fat coconut milk, arrowroot powder (or you can substitute cornstarch), granulated sugar, nutritional yeast flakes (just a teaspoon!), turmeric (for color), and some vanilla extract.

Step One: Bring Coconut Milk and Cashews to a Simmer

Add the full can of 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. Be sure to stir occasionally. Once it comes to a simmer, cook for approximately 1 minute. Then remove from heat. Don’t worry about lumps if they occur. We’ll take care of those 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 just the tiniest pinch of turmeric (for color). 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.

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

Pour the cream into 4 brulee dishes or ramekins. Place in the fridge to set for at least 2 hours to overnight (the longer it sits the thicker the cream will become).

Step Three: Burnt Sugar Topping for Serving

Brûlée actually means burnt, so that means we’re gonna need a kitchen power tool! Bring on the kitchen torch!

So, 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.

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

Expert Tips

Use these expert tips to make this dairy free creme brûlée perfect every time:

  • This recipe calls for full fat coconut milk. I used Sprouts coconut milk, but whatever brand you use, be aware that the amount of fat varies and this can impact how creamy the resulting custard is.
  • The texture of creme 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.
  • Traditional creme brûlée is served in ramekins to ensure they cook evenly. Of course, that is not really an issue with this recipe because there is not baking after it’s removed from the saucepan. So, you can serve this in any dish you want, but I love the look of the traditional ramekin.
  • Some people recommend specific kinds of sugar for the topping, but I used plain ol’ granulated sugar and it worked 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.

Love Fancy Vegan Dessert Recipes?

it’s fun to have some fancy recipes at the ready! Here are some of my favorite 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 Creme Brûlée

Take your dessert to another level with this indulgent Vegan Creme Brûlée recipe. Any recipe that requires a blow torch is fine with me and that crispy sugar topping makes it all worthwhile!
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: Vegan Creme Brulee
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 503kcal
Author: Marly

Ingredients

Instructions

  • Combine the coconut cream, arrowroot powder, sugar, and cashews in a small sauce pan. Stir to combine. Bring to a simmer while stirring. Cook for approximatley 1 minute. Remove from heat. Don't worry about lumps if they occur.
  • Add the cream mixture to a high speed blender. Add the yeast flakes, vanilla, and pinch of turmeric (for color). Blend until creamy.
  • Pour the cream into 4 brulee dishes or ramekins. 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.

Notes

If you don’t have arrowroot powder, you can substitute cornstarch.
Use full fat coconut milk. The amount of fat in each can varies which will have an impact on how creamy the custard is. It may take a little longer to set if there’s less fat in the can. 
I usually keep my coconut milk in the fridge so that fat hardens and I can tell how much fat is in the can. Typically, I prefer at least 1 cup of fat from the can works best. 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. 

Enjoy!

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

Updated by Marly · Permalink