- 1 cup unsweetened plant-based milk
- 5 opened green cardamom pods
- 1 (300g) pack of silken tofu , drained
- 1 ½ tbsp nutritional yeast
- 1 ½ tbsp cornstarch
- ½ cup organic cane sugar
- Pinch of sea salt
- 2 tbsp coconut oil
- 1 tbsp vanilla bean paste
- Pinch of ground turmeric
- 5 tbsp superfine (caster) sugar
Vegan Vanilla-Cardamom Crème Brûlée
It is kind of hard to believe that I was able to test, write out, shoot, edit, and publish 3 full recipes on my blog in the past 3 weeks. I am quite proud of myself because the last few months I have felt so much resistance when it comes to creation!
Thankfully, I feel like I am entering a new era lately. I feel more inspired and excited to get my culinary creative juices flowing.
As you might know if you have read some of my previous blogposts, I love being inspired by travels: going to new places in the world, trying out new flavors, seeing how people live, how the nature differs from the one at home, and soaking up a new culture.
Since I am a foodie, you can imagine that whenever I travel, I also make it a point to make food a big part of my adventures. A very big part of them.
This year, I had the chance to move around quite a bit. The first trip that kicked off my travels was Lisbon, Portugal. I travelled with a friend (who is also a vegan foodie!) and she took me to her favorite vegan spots and I fell in love with the food! Honeslty, the vegan scene in Lisbon is really top notch! We ate soooo well.
I knew that I would have to try and replicate at least one of the dishes we tried once we got back home. The dish I chose is AO 26’s Cardamom Crème Brûlée.
It was the first vegan crème brûlée I had in the 6+ years that I have been a vegan and I was blown away. It was rich, silky, lightly sweetened, subtle in flavor, and so addictive. As soon as I got back home, I put it in my “Future Recipes” Notion template. It took me 8 months to finally make it happen, but here it is: Vegan Vanilla-Cardamom Crème Brûlée, made at home.
Just like AO 26’s version, this crème brûlée is fully vegan. It has no eggs and no dairy. Instead it is made with a mixture of plant-based milk, silken tofu (please don’t let this scare you, you do no taste it at all!), sugar, a touch of cornstarch, coconut oil, nooch, and 2 key aromatics: vanilla bean paste and green cardamom pods.
This dessert is:
Luxurious in flavor and texture,
relatively easy to make, as long as you follow the steps (and have a blowtorch!),
and crowd pleaser. I made a few friends and family members try it and they were are impressed by the flavor complexity and silky mouthfeel.
When it comes to the ingredients used in this recipe, below are the ones I used.
For any modifications, refer to the Swaps & Comments section.
Unsweetened plant-based milk: Regardless of the milk you choose, it will act as the base for the crème brûlée and help give it its iconic creamy texture.
Green cardamom pods: Broken open, these are boiled together with the plant-based to give it a subtle aroma.
Silken tofu: I love using silken tofu in creamy desserts as it sets naturally, even after it has been broken up or blended. Plus, here, it gives the crème brûlée a little protein boost.
Nutritional yeast: Usually crème brûlée is made with eggs which have a savory flavor. Since this recipe is vegan, eggs are omitted. I instead used a little bit of nutritionally yeast to replicate that savory flavor.
Cornstarch: This helps thicken the crème brûlée.
Organic cane sugar: I used this sugar to sweeten the crème brûlée mixture.
Sea salt: I always use a touch of salt to counter-balance the sweetness of my desserts.
Coconut oil: Melted into the crème brûlée mixture, coconut oil gives this dessert a wonderful richness.
Vanilla bean paste: I used it in this recipe instead of vanilla extract to give this dessert a more pronounced vanilla flavor.
Ground turmeric: It’s used in this recipe to give the crème brûlées a little yellow tint.
Superfine (caster) sugar: As its name indicates, it is superfine, which makes it very easy to caramelize, perfect for the crème brûlées’ iconic crispy topping.