Vegan Flan

Grab your forks for this simple but elegant easy vegan flan recipe. It's made with only a few ingredients but lots of show-stopping flavor!

Course Dessert

Cuisine Spanish

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 380kcal

Author Marly McMillen

Equipment

Food Processor

Ingredients

Eggnog Flan

½ cup raw cashew pieces soaked or quick soak*
1 ½ cups plant-based milk
1 tablespoon coconut or brown sugar
1 ½ 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 plant-based milk

Cups - Metric

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 saucepan 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 to 10 minutes, to allow it to cool slightly.
In a separate saucepan 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 to 7 minutes. Pour this evenly in the bottom of two flan dishes.***
Pour equal amounts of 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 saucepan. 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 creamy plant-based milk, such as cashew milk or soy milk. SoDelicious Cashew Milk would be perfect.

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.

Nutrition