Description
Vegan Pumpkin Creme Brulee is an impressive dessert that is surprisingly easy to make! Filled with pumpkin spice and free of dairy, gluten, and eggs!
Ingredients
Scale
- 1 can coconut milk
- 1/2 raw cashews
- 2 tablespoons arrowroot starch
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric (optional for color)
- 2 tablespoons sugar
Instructions
- Add all the ingredients, except the sugar, into a high speed blender and blend until smooth. Pour the mixture into a pot and heat on medium, stirring constantly, until the mixture thickens.
- Pour the mixture into 4 ramekins and place in the fridge to set, about 4 hours.
- Evenly sprinkle the sugar over the tops of the custards. Place them onto a sheet pan and into an oven set to broil. Watch them closely and remove them once the tops are golden and bubbly. Let them harden and cool before serving.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 19g
- Sodium: 164mg
- Fat: 26g
- Saturated Fat: 17g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g