Easy Vegan Flan Recipe with Caramel Sauce

This Easy Vegan Flan Recipe creates a creamy, smooth flan! Vegetarian flan recipes are easier to make than a classic flan. If you’re looking for a no tofu flan, this recipe is for you. Enjoy this gluten free flan today!

A closeup of vegan eggnog flan with caramel topping. Another plate is behind it.

Grab your forks (or spoons) and take a bite (or several) of this eggless Flan recipe. It’s made with dairy-free eggnog and made even creamier with cashews.

This vegan flan is a real show stopper!

Did I tell you I grew up in a small, rural town? Now I’ve heard some people talk about small towns and then they’ll describe the population size. I mean, it all depends on where you’re from. Right?

In China a “small town” might be a million people. But my small town? It was really small — around a thousand people.

Needless to say, I wasn’t exposed to fancy dishes like flan. And for me, any food that was unfamiliar was automatically…yucky. That’s why it’s taken me so long to get on the flan bandwagon.

What is Flan?

A flan is basically a creamy custard dish with a caramel topping. It is usually a bit firmer than a standard pudding and is served on a plate where it stands firm with the caramel sauce dripping over the edge.

Why You’ll Love Vegan Flan

Flan is not considered a vegan dish. First, there is the egg thing and second there is the dairy thing. Putting both of those aside in a recipe can be tricky, especially when the egg is doubling as structure. As you can see from the photos, I think I worked all that out quite nicely.

Does Vegan Flan Taste Like Flan?

Of course, the big question is does the non dairy flan taste like, you know, a regular flan dessert? Well, if flan is creamy, rich, with hints of nutmeg and caramel, then this vegan flan is spot on!

Do you need me to repeat myself? Because I totally will! This best flan recipe is:

  • creamy
  • rich
  • riddled with ints of nutmeg
  • topped with golden caramel sauce

Because I use a vegan eggnog milk, this recipe for flan has added seasonal flavor. It does have a couple of ingredients that may require a trip to a health food store: agar and raw cashews. However, I have seen raw cashews in the produce section of our grocery store, so who knows.

This simple flan recipe sets quickly and can be ready to serve within an hour. All you have to do is prepare the ingredients on the stove-top, pour them into your flan pans and refrigerate.

Look, this recipe is not difficult to make and will have your friends and family so impressed. I mean, that’s a description of a perfect recipe in my book — easy and impressive!

How to Make Vegan Flan

Wondering how to make flan without eggs? How about a soy free flan? You’ve come to the right place! Here are the flan ingredients: raw cashews, plant-based milk, sugar, agar flakes (a vegan thickener), nutritional yeast flakes (for color and a little bit of flavor), ground nutmeg, and rum (for flavoring — but you can substitute vanilla extract).

Step One: Create the Cashew Cream

To make this dairy free flan, begin by placing the soaked cashews in a food processor or high-speed blender. Pulse for a few seconds. Add the plant-based milk and pulse until smooth.

Note: Use almond milk to make this a soy free flan!

Add the brown sugar, agar flakes, nutritional yeast flakes, and ground nutmeg. Pulse for a second or two to combine.

Pour this into a medium-sized sauce pan over medium heat. Bring to a boil. Reduce heat to simmer for 5 minutes.

Remove from the heat. Stir in the rum. Set aside for 5 – 10 minutes, to allow it to cool slightly.

Step Two: Make the Caramel Topping

In a separate sauce pan add the caramel topping ingredients. Bring to a boil and reduce to a rapid simmer. Cook until the sugar caramelizes and the sauce thickens, 5-7 minutes. Pour this evenly in bottom of two flan dishes.

Step Three: Pour and Refrigerate

Pour equal amounts of the the slightly cooled flan cream over the caramel.

Place in the fridge for at least one hour, preferably two.

Step Four: Serve!

To serve, use a butter knife to cut along the sides of the flan bowl. Invert it over a serving dish. It may take a few seconds, but the flan will drop onto the plate. Sprinkle with additional nutmeg (freshly grated is a nice touch).

See? Making flan is really pretty simple!

Love Vegan Desserts

If you’re into delicious vegan desserts, you’ll love these:

Also, if you love vegan flan, you should check out this delicious Vegan Cashew Milk Cinnamon Flan by my friend, Cara, on her site Fork and Beans!

Two plates of vegan eggnog flan with a cup of tea and a container of Silk dairy-free Nog.

Expert Tips

Use these expert tips to make this homemade flan recipe perfect every time:

  • Add a little more dried ginger to the mix. I love that stuff!
  • Serve with vegan coconut whipped cream
  • If you’re passed the time when eggnog is available, use a vanilla-flavored plant-based milk
  • Sprinkle some crushed gingersnap cookies over the top
  • Don’t have flan pans? Me neither! I just used a couple of small serving bowls. Worked perfectly!
  • Long soak cashews: Place raw cashew pieces in 1 cup water and soak overnight in the fridge.
  • Quick soak cashews: Place raw cashew pieces in 1 cup water in a sauce pan. Bring to a boil and reduce heat to simmer and cook until the cashews are tender, about 5 minutes. Drain excess water.
  • I buy agar flakes at our local health food store or online.
  • You can use muffin tins for this, mini pie pans, or even any small bowls that have a gently outward slope.
  • For regular flan, I recommend using a creamy plant-based milk, such as cashew milk or soy milk. SoDelicious Cashew Milk would be perfect. Or make flan with almond milk. That’s tasty too!

Have some fun! As long as you follow the basics of this easy flan recipe, you can adjust the spices and events sweetness level to meet your own tastes. That’s the best thing about making things from home — you know exactly what’s in your food and you get to adapt the flavors to meet your needs!

Because it’s made without dairy milk, this healthy flan recipe is delicious for people with allergies too!

Is Flan Vegan?

The classic flan recipe is not vegan because it’s usually made with both cream and eggs. However, it’s surprisingly easy to make flan vegan. In fact, I venture to say it’s actually EASIER to make vegan flan recipes than regular flan!

Two plates with vegan eggnog flan next to a cup of tea.

You know, we hope you love this recipe for the best Vegan Flan as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or SnapChat (I’m @NamelyMarly). We LOVE seeing your photos!

Easy Vegan Eggnog Flan

Vegan Eggnog Flan

Grab your forks for this simple but elegant Easy Vegan Eggnog Flan recipe! It’s made with only a few ingredients but lots of show-stopping flavor!
4.5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Spanish
Keyword: Vegan Eggnog Flan
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2
Calories: 380kcal
Author: Namely Marly

Ingredients

Eggnog Flan

  • ½ cup raw cashew pieces soaked or quick soak*
  • cups Silk Nog
  • 1 tablespoon coconut or brown sugar
  • tablespoons agar flakes ** not powder
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon ground nutmeg
  • 1 tablespoon rum

Caramel Topping

  • 2 tablespoons brown sugar
  • ½ cup Silk Nog

Regular Vegan Flog

  • Use all the ingredients above but substitute vanilla plant-based milk (see notes for suggestions on the best brands/varieties). Also, increase sugar to 1/3 cup in the flan.

Instructions

  • Drain the soaked cashews from their soaking liquid. Discard liquid. Place soaked cashews in a food processor or high-speed blender. Pulse for a few seconds. Add the plant-based milk and pulse until smooth.
  • Add the brown sugar, agar flakes, nutritional yeast flakes, and ground nutmeg. Pulse for a second or two to combine.
  • Pour this into a medium-sized sauce pan over medium heat. Bring to a boil. Reduce heat to simmer for 5 minutes.
  • Remove from the heat. Stir in the rum. Set aside for 5 – 10 minutes, to allow it to cool slightly.
  • In a separate sauce pan add the caramel topping ingredients. Bring to a boil and reduce to a rapid simmer. Cook until the sugar caramelizes and the sauce thickens, 5-7 minutes. Pour this evenly in bottom of two flan dishes.***
  • Pour equal amounts of the the slightly cooled flan mixture over the caramel.
  • Place in the fridge for at least one hour, preferably two.
  • To serve, use a butter knife to cut along the sides of the pan. Invert it over a serving dish. It may take a minute or so, but the flan will drop onto the plate. Sprinkle with additional nutmeg (freshly grated is a nice touch).

Notes

* Long soak: Place raw cashew pieces in 1 cup water and soak overnight in the fridge.
Quick soak: Place raw cashew pieces in 1 cup water in a sauce pan. Bring to a boil and reduce heat to simmer and cook until the cashews are tender, about 5 minutes. Drain excess water.
I buy agar flakes at our local health food store or online.
You can use muffin tins for this, mini pie pans, or even any small bowls that have a gently outward slope.
For regular flan, I recommend using a creamy plant-based milk, such as cashew milk or soy milk. SoDelicious Cashew Milk would be perfect. 

Finally, if you’re into vegan pudding, but you want something different, try my Vegan Banana Cream Pie!

Whatever vegan flan you’re fawning over, enjoy!

This was a sponsored post. All opinions are my own. See our full disclosure for more information.

 

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