This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty.

This delectable dessert is a favorite for serving at festive family suppers or fancy dinners parties.

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ABOUT THE RECIPE

Served in tiny espresso cups or small dessert dishes, my luscious Vegan Pots de Crème provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

MAKES 6 TO 8 SERVINGS

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INGREDIENTS:

3⁄4 cup vanilla nondairy milk
12 ounces soft regular or firm regular tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips, plus more for garnish

3

INSTRUCTIONS:

Heat the nondairy milk in a small saucepan over medium-low heat until simmering.

Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.

Spoon the mixture into tiny dessert bowls or espresso cups and garnish each with one chocolate chip. Refrigerate for 4 to 24 hours. Serve chilled.

Ingredients

Directions

1

ABOUT THE RECIPE

Served in tiny espresso cups or small dessert dishes, my luscious Vegan Pots de Crème provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

MAKES 6 TO 8 SERVINGS

2

INGREDIENTS:

3⁄4 cup vanilla nondairy milk
12 ounces soft regular or firm regular tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips, plus more for garnish

3

INSTRUCTIONS:

Heat the nondairy milk in a small saucepan over medium-low heat until simmering.

Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.

Spoon the mixture into tiny dessert bowls or espresso cups and garnish each with one chocolate chip. Refrigerate for 4 to 24 hours. Serve chilled.

Vegan Pots de Crème

Recipe adapted from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

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