Egg, dairy and refined-sugar free creme caramel? Oh yes, we did. 

Vegan Creme Caramel

Vegan, Dairy Free, Refined Sugar Free

Makes 4 x 150ml jars


  • 150g Japanese pumpkin or butternut squash
  • 300ml soy milk or plant milk
  • 40g 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. (30g) coconut sugar*
  • 1.5 tsp (2g) agar flakes (not agar powder)  *If you use agar powder, the amount and the method will be different. Please follow the instructions.
  • 1 tsp vanilla bean paste

    *Available at Naked Foods


    1. Preheat oven to 200⁰C.
    2. 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.
    3. To make the caramel, place 3 Tbsp. 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.
    4. Immediately remove from the heat and coat the bottom of each jar with about 1.5 tsp of the caramel. Cool for about 15-20 minutes or until the caramel hardens.
    5. Place 1/2 cup of milk in a saucepan and sprinkle with agar flakes. Allow it to soak for 10 minutes.
    6. Bring it to a boil with medium heat, stirring constantly. Reduce the heat and simmer for 3 minutes until the flakes are completely dissolved.
    7. In a high-speed blender, place the rest of the ingredients and blend well until smooth.
    8. Pour it into the saucepan. Stir over low heat until well combined.
    9. Strain the mixture and pour it into four prepared jars over the caramel. Chill in the fridge for at least 5 hours.

    Have you made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning food photos and recipes. 

    Minako Umehara – @365cleaneats

    Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
    Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.