Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowFinding the perfect dessert isn’t hard to come by with plenty of sweet treats on offer from chocolate and caramel traybakes to fruity and zesty puddings, but if you follow a plant-based diet things can be a little trickier. This crème brûlée, however, is not to be missed. For vegans, and non-vegans alike, this pudding oozes creamy, sweet flavours thanks to the vanilla and blended cashew nuts, and once your caster sugar topping is caramalised and crunchy, this dessert is transformed. Don’t forget to add on whatever decoration you fancy – we love fresh, seasonal fruit and a spot of thick dairy free cream. Or why not opt for a dipping piece of shortbread? Delicious! Crème brûlée Serves 2
With just five ingredients, this is a showstopping dessert – and perfect for a plant-based diet
Ingredients 375 ml plant-based cream 150-200g caster sugar 30g cashew nuts 15g cornflour 1 vanilla pod or 1 tsp vanilla extract For the topping 1½-2 tbsp caster sugar Fresh fruit, to decorate (optional) 1. In a saucepan, combine the plant-based cream, sugar, cashew nuts and cornflour. With the back of a knife, scrape out the seeds from the vanilla pod, if using, and add to the pan. If not, add 1 tsp of vanilla extract to the pan instead. 2. Using a hand mixer, blend until the cashews are coarsely ground. Bring to a boil, stirring constantly with a whisk. 3. Pour the mixture into a food processor. Using the smoothie attachment, blitz until smooth. 4. Using a sieve, strain the mixture into 2 ramekins. Chill in the fridge for 4–6 hours. 5. To serve, sprinkle the crème brûlées with the caster sugar. Use a kitchen blowtorch to caramelise the sugar on top. (Alternatively, pop them under a hot grill for about 1 minute. Keep an eye on them – they can burn quickly.) 6. Decorate with fresh fruit, if you wish, before serving.
Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22) is out now
(Image: Jamie Orlando Smith)
Taken from Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22) Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
