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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  • Recipe Card
Serves or Makes: 5

Recipe Card

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.