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Vegan Creme Caramel

Minako Umehara



Instagram: @365cleaneats



5.3 oz Japanese pumpkin or butternut squash (or 1⁄2 cup pumpkin puree)

1 & 1⁄4 cups soy milk or plant milk 1⁄4 cup raw cashews (soaked for 4-6 hours and rinsed) 4 tbsp coconut cream (chill the full-fat coconut milk tin for 24 hours and scoop the cream on top) 5 tbsp maple syrup 3 tbsp coconut sugar 1 & 1⁄2 tsp agar flakes (different from agar powder)* 1 & 1⁄2 tsp vanilla bean paste


  • Preheat oven to 400°F.

  • Chop pumpkins into small pieces and place them into a deep oven dish. Add 1 tbsp water and cover with a piece of foil over the dish and bake it for about 30-40 minutes or until cooked through.

  • To make the caramel, place 3tbsp coconut sugar and 1 tbsp water in a small saucepan. Cook over medium-high heat. Once you find small bubbles on the edge, keep it bubbling for 60-70 seconds. Stir occasionally. Keep your eyes on it as to not let it burn.

  • Immediately remove from the heat and coat the bottom of 4 jars with about 11⁄2 tsp of the caramel. Cool for about 15-20 minutes or until the caramel hardens.

  • Place 1⁄2 cup of milk in a saucepan and sprinkle agar flakes. Allow it to soak for 10 minutes.

  • Bring it to a boil over medium heat. Continue to heat it for 2-3 minutes until the flakes are completely dissolved, stirring constantly.

  • In a high-speed blender, place the rest of the ingredients and blend well until smooth.

  • Pour it into the saucepan. Stir over low heat until well combined.

  • Strain the mixture and pour into 4 prepared jars over the caramel. Chill in the fridge for at least 5 hours.


*If you use agar powder, the amount and the method will be different. Please follow the instructions.

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