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  • Genevieve Short

Ooh..Vegan Cinnamon Creme Brûlée

Updated: Feb 4, 2019


2 cups diced butternut squash

2 cups soy milk

1/2 cup coconut milk

4 tbsp. maple syrup

1 tsp. cinnamon

3 tbsp. corn starch

1 tbsp. cane sugar

1/2 tsp. vanilla extract

Steam butternut squash until soft.

Blend squash in high speed blender with 1-1/2 cups soy milk, coconut milk, maple syrup, vanilla extract and 1/2 tsp. cinnamon until creamy smooth.

Pour into saucepan and add remaining milk and the cornstarch (mix together first). Cook over medium heat while stirring until mixture thickens. Pour into dishes and let cool for 15 minutes.

Sprinkle a little cane sugar on each and torch with creme brûlée torch (optional). Sprinkle a little of the remaining cinnamon on each and refrigerate for at least 2 hours.

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