Flan
This vegan flan is a creamy, dreamy dessert that reminds me of my childhood. I love how the silky texture pairs perfectly with the rich caramel on top!
Flan has always held a special place in my heart.
Growing up, my family would gather around the table to enjoy this sweet treat, and now I’ve created a version that’s completely plant-based!
It’s a delightful way to indulge while still honoring my commitment to whole foods.
Trust me, this recipe will have everyone asking for seconds (and thirds)!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk for that indulgent creaminess, but you can substitute with any plant-based coconut milk you prefer. Just keep in mind it may alter the texture slightly. For the sweetener, maple syrup works beautifully, but agave syrup would also be a great choice if you have it on hand.
Tips & Notes
- •I always make this a day ahead; it gives the flan time to set perfectly!
- •If you want to get fancy, top with fresh fruit or a sprinkle of cinnamon.
Recipe Variations
- •Sometimes I add a pinch of cardamom for a unique twist.
- •You could also blend in some cocoa powder for a chocolate version!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. Just be sure to cover it well to keep that creamy texture intact!
Frequently Asked Questions
Can I use something other than silken tofu?
Silken tofu is key for that creamy texture, but you could try blended cashews if you're looking for a nut-based option.
What if I can't find agar agar?
You can use gellan gum or pectin as substitutes, but I really recommend agar agar for that classic flan consistency.
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This vegan flan is a creamy, dreamy dessert that reminds me of my childhood. I love how the silky texture pairs perfectly with the rich caramel on top!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Grab a blender and add the silken tofu, coconut coconut milk, maple syrup, vanilla extract, cornstarch, and agar agar.
- 2
Blend until everything is super smooth and creamy. You want to be able to pour it into a mold without any lumps!
- 3
In a small saucepan, combine the coconut sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves.
- 4
Once it starts to bubble, let it cook without stirring until it turns a lovely amber color, about 5-7 minutes. Be careful not to burn it!
- 5
Quickly pour the caramel into a flan mold or individual ramekins, swirling to coat the bottom. Then, pour the blended tofu mixture over the caramel.
- 6
Place the mold or ramekins in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan.
- 7
Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- 8
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
- 9
When you’re ready to serve, run a knife around the edges and flip it onto a plate. Watch that caramel sauce flow!
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