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Vegan Crème Brûlée

Hello? The best dessert ever... Is that you?

I love dessert. It's just a fact. This cashew based crème brûlée blew my mind the first time I tried it, and I can't wait for you to try it, too! The base is a perfect cinnamon blend, and the caramelized sugar on top is so incredibly satisfying to break and eat. The recipe is fairly simple and fast, so I hope that you go make this dish soon!

Makes 2 medium sized crème brûlées


1 cup of raw cashews

1/3 cup of canned coconut milk (or other non-dairy milk)*

1/3 cup of maple syrup

2 teaspoons of vanilla extract

3/4 teaspoons of cinnamon

1/2 teaspoon of ginger

1/8 teaspoon of cloves

1/8 teaspoon of nutmeg

2-4 tablespoons of sugar (for topping)

First off, cover the cashews in hot water. Leave them to soak for around 25 minutes. Once they are soft, drain and rinse with cool water. Place all of the ingredients (except for the sugar) in a small food processor or blender. Pulse until a smooth cream is formed, but don't over blend.

Split the cream into two small ramekins (or more, shallower dishes depending on the size of dessert you want). Cover the top of each dish with a thin layer of sugar, using however much is needed. Place the ramekins on a pan so it is easier to handle in the oven.

Broil the crème brûlées on high on a top rack for 1-3 minutes, or until the sugar on top caramelizes. Make sure to be watching the dishes, because they will go from brûléed to burnt in a few seconds.

Let cool for at least five minutes. Serve with fruit, and enjoy!

*using other non-dairy milk will work in this recipe, but for the best consistency of cream, use canned coconut milk


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