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Eggless, Creamless Crème Brûlée

Time to prepare: 25 mins
Time to cook: 3 hr
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan, Wheat-free


  • ½ cup cashews
  • 1 tbsp agar agar
  • Pinch of salt
  • 1½ cups boiling water
  • 180g/6.5oz silken tofu (firm)
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • Pinch of turmeric
  • Granulated sugar for caramelising


  1. Blend the cashews, agar agar and pinch of salt into a powder.
  2. Put in a saucepan and add ½ cup of boiling water. Blend with a hand blender for 1 minute over a gentle heat.
  3. Gradually add the remaining boiling water. Continue blending for 2 minutes.
  4. Add tofu, maple syrup, vanilla extract and turmeric.
  5. Process for another couple of minutes or until smooth.
  6. Pass mixture through a fine sieve. Heat in a saucepan gently for 10 minutes. DO NOT BOIL.
  7. Divide among ramekins and let cool.
  8. Cover with cling film and chill in fridge for a few hours.
  9. Remove from fridge and sprinkle each ramekin with enough sugar to cover the top. Caramelise with a chef torch or under a grill.
  10. Serve immediately.


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