Flan is a beloved classic dessert known for its creamy texture and luscious caramel topping. Traditionally made with eggs and dairy, it’s often off-limits for those following a vegan lifestyle.
But what if you could enjoy this rich, velvety treat without any animal products? Our vegan flan recipe brings you all the deliciousness of the original, crafted with plant-based ingredients that make it just as smooth and decadent.
Whether you’re vegan, lactose intolerant, or simply wanting to try something new, this recipe is a delightful way to satisfy your sweet tooth.
With simple pantry staples and easy steps, you can whip up a stunning dessert perfect for any occasion. Plus, it’s allergy-friendly and sure to impress guests with its silky texture and caramelized flavor.
Ready to discover how to make vegan flan that’s every bit as irresistible as the traditional version? Let’s dive in!
Why You’ll Love This Recipe
This vegan flan recipe is a game changer for dessert lovers who avoid dairy and eggs. It’s:
- Rich and creamy: Thanks to coconut milk and silken tofu, the texture is perfectly smooth and indulgent.
- Simple to make: No complicated techniques or hard-to-find ingredients — just wholesome, plant-based staples.
- Free from common allergens: It’s soy-free (using tofu alternatives optional), gluten-free, and refined sugar-free if you choose.
- Customizable: You can easily swap flavorings like vanilla for citrus zest or spices to suit your taste.
- Impressive presentation: The golden caramel top is as beautiful as it is delicious, perfect for special dinners.
Plus, this recipe is a great introduction to vegan desserts that don’t compromise on flavor or texture. If you enjoy this, you might also love our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or our creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
- 1/2 cup silken tofu (for creaminess; can substitute with cashew cream if preferred)
- 3/4 cup organic cane sugar (divided for caramel and custard)
- 1/4 cup cornstarch (acts as thickener)
- 1/4 teaspoon turmeric powder (for color, optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup water (for caramel)
Equipment
- Medium saucepan
- Whisk
- Mixing bowl
- Blender or food processor
- 6 small ramekins or custard cups
- Heatproof baking dish (for water bath)
- Measuring cups and spoons
- Oven
Instructions
- Prepare the caramel: In a medium saucepan, combine 1/2 cup sugar and 1/2 cup water over medium heat. Stir gently until sugar dissolves and then stop stirring. Let the mixture simmer until it turns a deep amber color. Watch carefully to avoid burning. Quickly pour the caramel into the bottom of your ramekins, tilting them to coat evenly. Set aside to harden.
- Make the flan custard base: In a blender or food processor, combine the coconut milk, silken tofu, remaining 1/4 cup sugar, cornstarch, turmeric (if using), vanilla extract, and a pinch of salt. Blend until completely smooth and creamy.
- Cook the custard: Pour the blended custard into a saucepan and cook over medium-low heat. Whisk constantly until the mixture thickens and coats the back of a spoon (about 6-8 minutes). Be patient to avoid lumps and burning.
- Assemble: Pour the thickened custard evenly over the set caramel in each ramekin.
- Bake in a water bath: Place ramekins in a large baking dish. Pour hot water into the baking dish halfway up the sides of the ramekins, creating a water bath. Carefully transfer to a preheated oven at 325°F (160°C) and bake for 40-45 minutes, or until the flan is set but slightly jiggly in the center.
- Cool and chill: Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight for best texture.
- Serve: To unmold, run a knife around the edges and invert each ramekin onto a serving plate so the caramel sits on top. Enjoy your creamy, vegan flan!
Tips & Variations
Tip: Make sure the caramel is not too dark or burnt, as it will taste bitter. It should have a rich amber color for the perfect balance of sweetness and depth.
Variation: Add a tablespoon of orange or lemon zest to the custard for a citrus twist.
Tip: If you prefer a soy-free version, replace silken tofu with homemade cashew cream (blend soaked cashews with a bit of water until silky smooth).
Variation: Swap coconut milk for almond or oat milk, but note that coconut milk provides the best creamy texture and flavor.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Fat | 14 g |
| Saturated Fat | 12 g |
| Carbohydrates | 20 g |
| Sugars | 18 g |
| Protein | 3 g |
| Fiber | 1 g |
| Sodium | 30 mg |
Serving Suggestions
Serve your vegan flan chilled, straight from the fridge for a refreshing finish. Garnish with fresh berries, a sprig of mint, or a dusting of cinnamon or cocoa powder for added flair.
This dessert pairs beautifully with a cup of strong coffee or herbal tea. For a tropical vibe, try serving it alongside grilled pineapple or mango slices.
If you want to explore more delicious vegan desserts, check out our Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea or the decadent Peanut Brittle Recipe Vegan and Crunchy Delight.
Conclusion
This vegan flan recipe is a fantastic way to enjoy a plant-based take on a classic dessert without sacrificing any flavor or texture. The combination of coconut milk and silken tofu creates a silky custard that’s perfectly complemented by the rich, golden caramel topping.
It’s an excellent choice for vegans and anyone looking for a dairy-free treat that feels indulgent yet wholesome.
Whether for a special occasion or a simple weekend dessert, this flan is sure to impress and satisfy. Plus, it’s versatile and easy to customize with your favorite flavors or toppings.
Don’t forget to explore more vegan delights on this site, like our Soy Free Vegan Recipes for Delicious Plant-Based Meals to keep your kitchen vibrant and delicious.
📖 Recipe Card: Vegan Flan
Description: A creamy and smooth vegan flan made with coconut milk and agar agar. This dairy-free dessert is perfect for a light and sweet finish.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 6 servings
Ingredients
- 400 ml coconut milk
- 200 ml almond milk
- 100 g sugar
- 1 tsp vanilla extract
- 1 tbsp agar agar powder
- 1/4 tsp turmeric (for color)
- Pinch of salt
- Caramel: 100 g sugar
- 2 tbsp water
Instructions
- In a saucepan, combine coconut milk, almond milk, sugar, vanilla, turmeric, and salt.
- Sprinkle agar agar powder over the mixture and let it sit for 5 minutes.
- Heat the mixture over medium heat, stirring constantly until it boils and agar agar dissolves.
- Remove from heat and let it cool slightly.
- In a separate pan, heat sugar and water to make caramel until golden brown.
- Pour caramel into flan molds and swirl to coat the bottom.
- Pour the flan mixture over the caramel in the molds.
- Let the flan cool to room temperature, then refrigerate for at least 3 hours until set.
- Run a knife around the edges before unmolding and serve chilled.
Nutrition: Calories: 210 kcal | Protein: 2 g | Fat: 12 g | Carbs: 25 g
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