Vegan Crème Brûlée

Ingredients for two servings

  • 250 ml coconut milk. Make sure that you have a higher percentage of fat for a creamy texture.
  • 20 gr raw cashew nuts
  • 10 gr arrowroot powder
  • 10 ml maple sirop
  • 5 ml lemon juice
  • dash of turmeric (for coloring)
  • 2-3 tbsp crystal sugar for coating


  1. Add all the ingredients to a high speed blender and blend until the cashew nuts are smooth and wel incorporated.
  2. Add the mixture to a saucepan and heat it up on low/medium heat.
  3. Make sure to mix it well to prevent clumps and sticking*.
  4. The mixture will become thicker once it is heated up. You will know the mixture is done, when you can leave a trail with a spoon on the bottom of the pan.
  5. Add the mixture to ceramic bowl (or a crème brûlée bowl) and let it cool.
  6. Once it is cool, you can put it in the fridge to further stiffen (I recommend at least 2 hours but preferably overnight).
  7. Add a tablespoon of sugar on top of the crème and use a kitchen torch to ‘burn’ the sugar.
  8. Let the sugar harden and the desert is ready!

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