Classic Vegan Creme Brulee

Craving a fancy dessert that’s actually easy to make? This vegan crème brûlée is smooth, creamy, and has that crackly sugar top you just can’t resist. You don’t need eggs or dairy to get that rich custard texture—it all comes together with just a few simple swaps. It’s a perfect make-ahead treat for date nights, dinner parties, or just spoiling yourself on a weeknight.

The best part? You only need a handful of ingredients to whip it up. Coconut milk or cashew cream gives it a silky base, while a bit of cornstarch or agar-agar helps it set just right. And that caramelized sugar top? All you need is a sprinkle of sugar and a quick blast from a kitchen torch (or your broiler).

Let’s make a dessert that feels fancy, but is secretly super simple.

What Is Creme Brulee?

Crème brûlée is kind of like a grown-up pudding cup with a fancy twist. The base is a smooth, lightly sweet custard, but it’s the crackly sugar top that really makes it special. That thin layer of sugar gets caramelized until it’s golden and crisp—so when you break through with your spoon, you get that fun mix of creamy and crunchy. The slightly burnt sugar adds just the right amount of extra sweetness and a hint of deep, toasty flavor.

This dessert is like a cousin to flan and crème caramel, which have caramel sauce on the bottom instead of the top. Crème brûlée has been around for centuries, and the first known recipe popped up in France in 1691. Back then, they used a pre-made sugar disc instead of torching the top like we do now. France, Spain, and England all have versions of it, but the French version is what most people know and love today.

Why You’ll Love This Recipe

This vegan crème brûlée is rich, creamy, and topped with that classic caramelized sugar crunch. It’s easy to make with simple plant-based ingredients and no fancy equipment required. Whether you’re treating guests or just yourself, it feels fancy without the fuss!

• It’s Fancy Without the Fuss. You get a dessert that looks and tastes super impressive—without needing a culinary degree. The steps are simple and totally doable, even if you’ve never made custard before.
• Totally Dairy- and Egg-Free. This recipe skips the traditional cream and egg yolks but still delivers that dreamy, custard-like texture. It’s perfect for anyone avoiding animal products or looking for a lighter twist on a classic.
• Creamy and Dreamy. Texture Full-fat coconut milk (or cashew cream) gives it that rich, smooth base that melts in your mouth. It’s just the right balance of soft and thick—no watery custards here!
• That Caramelized Sugar Topping! The best part is cracking through that golden sugar shell with your spoon. It’s crispy, sweet, and makes every bite feel like a little celebration.
• Make-Ahead Friendly. Vegan crème brûlée sets beautifully in the fridge, so it’s great for prepping ahead of time. Just add the sugar and torch (or broil) right before serving for the ultimate wow factor!

Key Ingredients and Substitutions

This vegan crème brûlée uses a few key ingredients to create that rich, creamy texture and crispy sugar top you love. Each one plays an important role, but there are easy swaps if you don’t have something on hand. It’s super flexible, so you can still make a great dessert with what’s in your kitchen pantry!

• Full-Fat Coconut Milk: Gives the dessert that luscious, spoonable texture that feels just like traditional crème brûlée. Shake the can well before opening, and use both the thick cream and liquid parts for best results. You can swap in cashew cream or a thick oat cream if you’re not into coconut flavor—just make sure it’s full-fat for the right texture.
• Arrowroot Powder: Helps thicken the custard while keeping it soft and smooth. It gives a light, glossy texture that blends beautifully with the coconut milk. Mix it with a little cold liquid before adding it to the pot to prevent lumps. Cornstarch is an easy swap and works nearly the same way, just use slightly less since it’s a bit stronger.
• Nutritional Yeast: Adds a subtle savory note that makes the flavor more like traditional crème brûlée. It mimics the richness that eggs usually bring to the custard. Don’t overdo it—just a small amount is all you need to deepen the flavor. A tiny pinch of black salt (kala namak) can also add an eggy aroma if that’s what you’re going for, or you can skip it if you prefer a simple vanilla vibe.
• Agar Agar: The plant-based secret to getting that custard to hold its shape! It works like gelatin, but it’s made from seaweed and totally vegan. It sets up firm but still has a nice creamy texture when you scoop in. Be sure to boil agar agar to activate it fully—just stirring it in won’t work. If you don’t have agar, you can try using cornstarch or arrowroot for a softer, more pudding-like consistency (just know it won’t set quite as firmly).