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!
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 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 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!
That’s right! This is a no bake creme brûlée recipe!
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 for a vegan diet and tastes just as creamy and delicious!
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!
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 crème 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? This eggless crème 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.
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.
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.
Use these expert tips to make this dairy free crème 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 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.
- 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 after it’s removed from the saucepan. So, you can serve this in any dish you want. I just love the “traditional” look of the ramekins.
- 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.
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. To make sure you’re using full fat, simply check the label. It should indicate somewhere between 13 and 15g of fat.
The amount of fat in each can varies which will have an impact on how creamy the custard is. It will take 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.
Love Fancy Vegan Dessert Recipes?
it’s fun to have some fancy recipes at the ready! Here are some of my favorite vegan desserts:
- This Vegan Cheesecake is creamy and delicious and a real crowd favorite!
- Along the same lines, everyone loves a Vegan Chocolate Cheesecake served with raspberries!
- A classic, this Vegan Carrot Cake is amazing!
- One of the more popular recipes on this site is my Vegan Coconut Cake recipe!
- Check out this Vegan Pound Cake recipe, best served with vegan whipped cream and fresh fruit!
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!
Vegan Crème Brûlée
- Combine the coconut milk, arrowroot powder, sugar, and cashews in a sauce pan. 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 brulee 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 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.