This easy vegan crème brûlée is my contribution to your day of love! Yet another recipe that proves how much of a lifesaver tofu is in a vegan’s kitchen. It can do basically anything! It amps up salads, replaces scrambled eggs, and can be used in cream cheese… and that’s just for starters. Now I’m using it in this impressive dessert that’s perfect for you and your sweetie on Valentine’s Day. I also completely approve eating both to yourself, ’cause if you’re not in love right now, you’ll fall in love with this recipe. Now it’s time to get down and dirty with a torch and toast these babies to beautiful brûléed perfection!
vegan crème brûlée
This is a creamy and decadent vegan version of the classic French dessert!
Ingredients
- 1 C soft tofu
- 2/3 C granulated sugar, plus extra for brûlée
- 1/2 C thick cream from a can of coconut milk
- 1/4 C nondairy milk
- 2 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 vanilla bean
- 1/8 tsp sea salt
- tiny pinch of turmeric (optional)
Instructions
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Strain excess water from the tofu. I used a nut milk bag to squeeze most of it out. You could also use panty hose - just cut the leg off! - or a tofu press.
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In a blender, add tofu, sugar, coconut cream, nondairy milk, nutritional yeast, cornstarch, sea salt, turmeric, and scrap the inside of the vanilla bean, adding the paste to the blender.
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Blend until very smooth, then pour into a sauce pan. Heat it over medium low heat, whisking constantly to prevent lumps, until it's thickened and gelatinous - approximately 6 to 8 minutes.
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Divide evenly into ramekins and allow to cool at room temperature. Once they're somewhat cooled and still warm, but not piping hot, cover in plastic wrap and refrigerate at least 6 hours until firm or overnight.
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Only brûlée the top right before serving! To brûlée, sprinkle an even layer of granulated sugar on top of a serving and torch it until deep golden brown and a caramel coating forms. You want to hold the torch far enough away from the surface so the end of the flame is burning the sugar rather then the base of the flame. Move it around to prevent overly burnt spots. Let it rest for a few minutes, then serve immediately.
I’m allergic to coconut. Is there anything I could use as a substitute for the coconut cream?
I cannot wait to make these! Drool worthy!
This is super creative! What is the purpose of the nutritional yeast in this? I always think of NY as a savoury/umamiy ingredient (my bad, of course), so it’s super interesting that you have added this here!
I just made this and WOW. It is incredible. Thanks Lauren!
Made these for Valentine’s Day and it was so easy! I normally like my brûlée a little closer to room temp, so I set it out about 20 minutes before doing the top, but it ended up having more of a pudding texture than the normal thick brûlée custard. So just serve ASAP from the fridge so it stays thick! Flavor was great as well, I might add a little orange zest next time I try the recipe for a new spin. Thanks for this awesome idea!
ya that’s why I mention to do it right out of the fridge. The torching warms up the brulee just enough
Is there any way to caramelize the sugar without a torch?
Do you think this would make a good bread pudding base?