Since I discovered psyllium husks, I have been experimenting with it, and as a result, I came with the idea of making a “vegan flan” with it! join me to know how I made this eggless, no agar agar version of the worldwide known dessert: flan!
I am finding Psyllium husks super useful! I made a stretchy vegan mozzarella with it and now this recipe, I am sure you can make a delicious gelatin (Jello) desserts with it!
Do you like dessert? give the chocolate avocado mousse a try!
Considerations
Does it taste like flan? No! and I am being straight forward here. Does it taste great? you bet! it tastes very creamy, and coconutty or like cashews, depending on what you use as a base. To make the more traditional caramel flan version, just substitute the chocolate with melted brown sugar and create the caramel!
Substitutions:
- Coconut cream. In some places, it is actually common to make “coconut flan”. this is my preference for making it taste great. If you don’t like coconut, you can use cashew butter with some water (measurements in the recipe card). You can also use full-fat coconut milk. But the result will not be as creamy!
- Psyllium husks. There is really no substitution for this! perhaps psyllium husk powder, but I haven’t tried it yet
- Sweetener. I like using homemade date pulp, but brown sugar or maple syrup will work well. I have put how much sugar I use, but be mindful that sweetness is a personal preference! Feel free to make this a sugar-free flan. I recommend using erythritol to taste, as it goes very well with “gelatin” desserts
- Vanilla extract. You can also use raw ground vanilla bean if you want it to be more healthy.
- Turmeric. This is only to give it the yellow color, it will not taste like turmeric, and I mean, turmeric is really healthy, so it is a way to include in your diet
We hope you like this dessert, it’s:
- Creamy, filling, tasty
- Easy to make!
- Eggless, non-dairy, no agar agar, soy free, gluten-free flan! vegan and plant-based friendly!
- Healthy and cruelty-free version of a flan recipe!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Vegan flan
Equipment
- High speed bullet blender
Ingredients
- 1.5 tbsp Psyllium husks
- 200 ml Coconut cream You Need it cold!
- 1/4 teaspoon Turmeric powder
- 1 tbsp Brown sugar Make sure it is vegan!
- 1 teaspoon Vanilla extract
- 50 g Dark chocolate Optional
- 1 tbsp Coconut oil Optional
- 10 g Raspberries Optional
Instructions
- Make sure you have all the ingredients
- Put all the ingredients in the bullet blender and blend at high for 1 minute
- Put immediately in a container, as otherwise it will start to solidify!
- Leave it in the fridge for about 30 minutes (or in the freezer for 20 minutes)
- Melt the chocolate and the coconut oil in a water bath
- You know it is ready when you put your fingers and it feels "solid" and you can detach it from the container a little bit
- Carefully invert in a serving plate
- Decorate with the melted chocolate and the fruit
- Enjoy!
Video
Notes
- Turmeric is just to give this the yellow colour characteristic of flans! if you don’t mind this, then you don’t need the turmeric, and it will barely taste like turmeric because we are using a very small amount of it. Feel free to use yellow colorant instead. Note that brown sugar will turn this light brown as well, so perhaps no need to use turmeric
- The consistency of this is like a strong gelatin! not precisely like a flan
- I haven’t tried with psyllium husks powder, but I suppose it can work well
- You have to use the coconut cream cold, because we don’t want the psyllium husks to solidify quickly!
- You need to blend it very well, so you have a smooth consistency, psyllium husks end like “little pieces of fiber things” if you don’t blend them well! If you don’t mind this -like me- you can just use a small jar, and shake it very well
- You can substitute coconut cream with 80g of cashew butter, and 30ml of water. Alternatively, just 125ml of other milk, but then the result will be quite light!