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vegan crème brûlée

This easy vegan crème brûlée is my contribution to your day of love! Get down and dirty with a torch and make this for your sweetie on Valentine’s Day. I also completely approve eating both to yourself.

 

vegan crème brûlée
5 from 1 vote
Print Recipe

vegan crème brûlée

this is a creamy and decadent vegan version of the classic French dessert!

Course Dessert
Cuisine French
Keyword dessert
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 6 hours
Total Time 15 minutes
Servings 4 small servings
Author Lauren Toyota

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

  1. 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. 

  2. 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.

  3. Blend until very smooth and 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 mintues.
  4. Then divide evenly into ramekins and allow to cool at room temperature. Once they're somewhat cooled, still warm, but not piping hot, cover in plastic wrap and refrigerate at least 6 hours until firm or overnight.
  5. 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 and then serve immediately.

8 comments

  • Payton 2 years ago

    I’m allergic to coconut. Is there anything I could use as a substitute for the coconut cream?

  • Kirsten R 2 years ago

    I cannot wait to make these! Drool worthy!

  • Tora 2 years ago

    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!

  • Natalie 2 years ago

    I just made this and WOW. It is incredible. Thanks Lauren!

  • Jenna 2 years ago

    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!

    • Lauren Toyota 2 years ago

      ya that’s why I mention to do it right out of the fridge. The torching warms up the brulee just enough

  • Samantha 2 years ago

    Is there any way to caramelize the sugar without a torch?

  • Kiana Colley 1 year ago

    Do you think this would make a good bread pudding base?

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