vegan crème brûlée | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2017/02/06/vegan-creme-brulee/

This easy vegan crème brûlée is my contribution to your day of love! Yet another recipe that proves how much of a lifesaver tofu is in a vegan’s kitchen.

Tofu can do basically anything! It amps up salads, replaces scrambled eggs, and can be used in cream cheese… and that’s just for starters. Now I’m using it in this impressive dessert that’s perfect for you and your sweetie on Valentine’s Day.

I also completely approve eating both to yourself, ’cause if you’re not in love right now, you’ll fall in love with this recipe. Now it’s time to get down and dirty with a torch and toast these babies to beautiful brûléed perfection!

vegan crème brûlée

Ingredients

1 C soft tofu2/3 C granulated sugar, plus extra for brûlée1/2 C thick cream from a can of coconut milk1/4 C nondairy milk2 tbsp nutritional yeast1 tbsp cornstarch1 vanilla bean1/8 tsp sea salttiny pinch of turmeric (optional)

Instructions

Strain excess water from the tofu. I used a nut milk bag to squeeze most of it out. You could also use panty hose – just cut the leg off! – or a tofu press. In a blender, add tofu, sugar, coconut cream, nondairy milk, nutritional yeast, cornstarch, sea salt, turmeric, and scrap the inside of the vanilla bean, adding the paste to the blender.Blend until very smooth, then pour into a sauce pan. Heat it over medium low heat, whisking constantly to prevent lumps, until it’s thickened and gelatinous – approximately 6 to 8 minutes.Divide evenly into ramekins and allow to cool at room temperature. Once they’re somewhat cooled and still warm, but not piping hot, cover in plastic wrap and refrigerate at least 6 hours until firm or overnight.Only brûlée the top right before serving! To brûlée, sprinkle an even layer of granulated sugar on top of a serving and torch it until deep golden brown and a caramel coating forms. You want to hold the torch far enough away from the surface so the end of the flame is burning the sugar rather then the base of the flame. Move it around to prevent overly burnt spots. Let it rest for a few minutes, then serve immediately.

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