Crème brûlée

By Heather Lawless
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Crème Brûlée is the one thing people feel an almost moral obligation to order off a menu.  Think about it - if a chef has gone through the trouble of scraping out the inside of a vanilla bean, what kind of a person would you be by not ordering it? Traditional crème brûlée is full of dairy and eggs but our vegan version will blow your mind with its similarities - rich, decadent, creamy on the inside, with a perfect crispy coating on top (lean in close when you break the topping with your spoon to hear that feel-good sound).

Note: you’ll need small dishes or ramekins and a kitchen torch for this recipe.



  • 1 vanilla bean, sliced lengthwise with seeds from inside scraped out (keep the seeds, discard the shell)
  • 1/2 cup cooked or canned chickpeas
  • 1/8 teaspoon agar-agar
  • 1 350 gram package organic soft tofu (about 1 cup), strained and squeezed of excess water (cheesecloth works well for this)
  • 3/4 cup organic sugar, divided
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon nutritional yeast
  • 2 teaspoons cornstarch
  • 1 cup full fat coconut milk


  1. In a high speed blender or food processor, add all ingredients except a half cup sugar. Blend until creamy.
  2. Pour blended mixture into saucepan and cook over medium heat until thick, stirring constantly, for about five minutes.
  3. Divide evenly amongst ramekins and allow to cool. Cover and place in fridge for at least five hours, but preferably overnight.
  4. Before serving, divide remaining sugar amongst dishes and torch until bubbly and golden brown.


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