Vegan Creme Caramel
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A Note from Feedfeed
This silky Creme Caramel is made with raw cashews, coconut cream maple syrup and pumpkin puree. This vegan dessert is flavorful, creamy and the perfect make ahead dessert. Top this dessert with a dollop of plant based whipped cream.
Check out our Vegan Desserts Feed for more similar recipes like this Vegan Crème Brûlée by @jaiataboada1 and Vegan Orange Creme Caramel by @figandoliveplatter.
Check out our Vegan Hub Page for all things vegan like Vegan Cakes, Vegan Cheesecake, Vegan Entertaining!
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ingredients
- 1/2 cup pumpkin puree
- 1 1/2 cups plant based milk
- 1/3 cup raw cashews, soaked in hot water for 30 minutes and rinsed
- 4 tablespoons coconut cream, chill full fat coconut milk tin for 24 hours and scoop out the cream on top
- 5 tablespoons maple syrup
- 3 tablespoons coconut sugar
- 1/3 teaspoon agar agar
- 1 teaspoon vanilla bean paste
Method
Step 1
To make the caramel, place 3 Tbsp. coconut sugar and 1 Tbsp. water in a small saucepan. Mix and cook over medium-high heat. Once small bubbles start to form on the edge, keep heating for 90 more seconds. Keep your eye on it as it burns easily.
Step 2
Immediately remove from the heat and coat the bottom of each jar with about 1.5-2 tsp of the caramel. Chill them in the freezer while preparing the pudding mixture.
Step 3
In a high speed blender, place all the ingredients except agar powder and blend well until smooth. Add more sweetener if you wish.
Step 4
Pour it in a sauce pan and add agar powder and mix well. Gently bring to a boil and simmer while stirring constantly over medium heat for about 3-4 minutes or until thickened.
Step 5
Strain the mixture and pour into the prepared jars over the caramel. Chill in the fridge. Serve with your choice of plant based whipped cream.