5 from 18 votes
Lemon Flan. Vegan Flan Recipe
This vegan Lemon Flan uses soaked cashews, chickpea flour, and starch to create a smooth custard with bright lemon flavor and a caramel base made from coconut sugar. The custard is gently cooked and thickened on the stovetop, then poured over the caramel in ramekins and chilled. The result is a dairy-free, egg-free flan with a characteristic silky texture and citrusy note.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
2
Calories:
220 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
Caramel:
- 1/4 cup coconut sugar
- salt a pinch
- 1 tsp water
Flan custard:
- 1/4 cup cashews soaked for 15 mins or longer
- 1 tbsp chickpea flour 1/2 tsp more for more set
- 1/2 tsp starch cornstarch or arowroot (1/2 tsp more for more set)
- baking soda a pinch
- 2 tbsp sugar or sweetener of choice
- 2 vanilla extract drops
- 1 cup water
- 1/8 tsp salt
- kala namak Indian sulphur salt for eggy flavor or use nutritional yeast, a good pinch
- 1 tbsp lemon juice
- lemon zest add for more lemony custard
Instructions
For the caramel:
- Heat all the ingredients in a skillet over medium heat. Mix continuously in the beginning until the sugar mixes in. Use powdered sugar for even caramel if needed. Once the sugar is boiling and bubbly, pour into ramekins. Move the ramekins around to spread the caramel all over the bottom quickly as the caramel will harden.
Cup of Yum
For the custard:
- Blend all the ingredients until very smooth. Depending on your blender, it might take a minute or so. Pour into a skillet and cook over medium heat. I use the same skillet in which i make the caramel. The mixture will start to thicken and lump after about 2 mins. Keep whisking every few seconds until the mixture thickens evenly. Another 2 mins or so. Cook for another 3 minutes or until the chickpea flour is cooked through. Taste carefully to check. You can also adjust sweet or tang at this point or add in some zest for zestier flan. This step total 6 to 8 mins.
- Pour this hot mixture into caramel ramekins. Tap to even out.
- Cool for 5 mins, then refrigerate for atleast an hour.
- To serve, Place ramekins in hot (just boiling) water for 15 -20 seconds, invert onto serving plate and serve. If the sugar caramel is stuck to the ramekin, place the ramekin in the hot water (or microwave for a few seconds) until the caramel is melted and pour over the flan. Serve immediately.
Notes
- Nutritional values provided are based on one serving size.
Nutrition Information
Calories
220kcal
(11%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
419mg
(17%)
Potassium
138mg
(3%)
Sugar
26g
(52%)
Vitamin C
2.9mg
(3%)
Calcium
6mg
(1%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 220
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 419mg | 17% |
| Potassium | 138mg | 3% |
| Sugar | 26g | 52% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.