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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 Creme Brûlée recipe. Any recipe that requires a blow torch is fine with me and that crispy sugar topping makes it all worthwhile!
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 375kcal
Author Marly



  • 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.


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. 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.
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 on this crème brûlée. Simply, move the oven rack to just underneath the broiler (highest rack in the oven). Then 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 nice, 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 awhile so it may not be practical. Once the sugar coating is done, let it set for a few minutes before eating it, so you don't burn your mouth. 


Calories: 375kcal | Carbohydrates: 32g | Protein: 4g | Fat: 28g | Saturated Fat: 22g | Sodium: 16mg | Potassium: 312mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 23mg | Iron: 4mg