The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Power Hungry.

No need to give up crème brulee if your on a dairy-free or egg-free diet. This vegan crème brulee is so deliciously rich and makes a perfect elegant holiday dessert!


  • 1/3 cup cashew butter made with the NutraMilk
  • 1 can (13.5 oz) full fat coconut milk
  • 1/2 cup (125 mL) natural cane sugar
  • 1 tbsp. tapioca starch (see notes for options)
  • 1 and 1/2 tsp. vanilla extract
  • 1/4 tsp. fine sea salt
  • Optional: large pinch of ground turmeric (for yellow color)
  • Additional cane sugar for topping

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Leave 1/3 cup in the Nutramilk for recipe, store the rest for later use.
  • Preheat oven to 300F (150C). Spray or lightly oil four small (6 ounce) ramekins or ceme brulee dishes. Place the ramekins in a shallow baking dish.
  • Add coconut milk, sugar, tapioca starch, vanilla, salt, and optional turmeric to the cashew butter in the NutraMilk. Process until completely smooth.

  • Pour the cashew mixture into a medium saucepan set over medium-high heat. Cook and whisk for for about 3 to 4 minutes until small bubbles appear and the mixture thickens slightly.
  • Evenly divide the creme brulee mixture into the prepared ramekins. Fill the shallow dish with hot water until it reaches halfway up the ramekins.
  • Bake in the preheated oven for 33 to 38 minutes until the puddings are just set (they should jiggle slightly when moved).

  • Remove the puddings from the water bath and cool completely on a wire rack. Transfer to the refrigerator and chill until cold (at least 4 hours or up to overnight).
  • When ready to be served, sprinkle each crème brulee with a layer of sugar about 1/8 inch thick and caramelize with a kitchen torch, the torch quickly over the sugar until it is caramelized (see notes for using broiler instead). Serve immediately.


To caramelize in the broiler: Position a rack to the highest place in the oven (4 to 6 inches from heat source) and preheat broiler to HIGH. Place the chilled crème brulees on a baking sheet and top with sugar, as directed. Broil, watching closely, for 30 to 90 seconds until the sugar is caramelized.