Yes, even custard can be made vegan, with coconut milk and cashew cream. These little bowls of goodness are the epitome of an impressive and elegant dessert. Serve them at a dinner party or even on a random weeknight!

Reprinted with permission from Wait, That's Vegan by Lisa Dawn Angerame, Page Street Publishing Co. 2020. Photo credit: Alex Shytsman

Coconut White Chocolate Crème Brûlée [Vegan]





  • 1 13.5 ounce classic unsweetened coconut milk
  • 1/4 cup cashew cream
  • 1/4 cup vegan cane sugar, plus more for the brûlée
  • 2 tablespoons arrowroot starch/flour
  • 2 teaspoons vanilla extract
  • 1/2 ounce cacao butter
  • Tiny pinch of salt


  1. Set your ramekins on a quarter sheet pan and make room in the refrigerator.
  2. Combine the coconut milk, cashew cream, sugar, arrowroot, vanilla, cacao butter, and salt in a small pot. Whisk together over medium heat until the cacao butter is melted, about 5 minutes; the mixture will start to boil, pull away from the sides of the pot, and coat the whisk.
  3. Pour into your ramekins, cover, and chill for at least 2 hours, until set.
  4. Evenly sprinkle the top of each ramekin with sugar.
  5. Torch and burn the sugar until it is dark and crispy.