Vegan White Chocolate Raspberry Creme Brulee

This vegan creme brulee (Cauldron Foods) is a great first recipe to wet your feet with tofu! High in protein, it’s super-duper easy to make as well. And although it looks like a Valentine dessert, it’s good any time (you can sub the raspberries with blackberries for an autumnal dessert).

Before cooking, read up on food safety for people and pets. For tinned ingredients, remove and pop lids inside, or pop ring-pulls back over holes (pinch top closed) before recycling, to avoid wildlife getting trapped.

All you do to make this, is follow the simple website recipe. It’s just a case of blending the extra firm tofu with some vanilla vegan yoghurt and icing sugar (choose organic to avoid egg).

Then you melt some vegan white chocolate over a bain marie (don’t let the chocolate touch the water), then slowly pour into the dessert batter.

Pour over ramekins filled with frozen raspberries, and chill in the fridge for a few hours until set. You can use a cook’s torch to caramelise the sugar on top. But if that terrifies you, just serve as is, or grill slightly before serving.

What is tofu?

Tofu is basically bean curd. It’s important to find sustainable versions (not from rainforests). Tofoo is a good brand (organic and made in Yorkshire). It has no taste, so absorbs the flavours of whatever you make or cook it with.

Saying you don’t like tofu, is like saying you don’t like cake flour. Sarah Kramer (the late great vegan chef)