Fast & Easy Vegan Flan

I had an extra block of soft tofu from my Asian food market run and was craving something sweet so I whipped together this light and satisfying whole-food, plant-base flan. Growing up, my aunt Eva from Mallorca Spain made the very best flan I could remember trying. She always kept it light and used grapefruit juice to cut down the amount of sugar. Grapefruit also gave the flan a light signature perfume unlike no other, and so I use grapefruit in my vegan version today.

Vegan, Sugar-Free Flan
by Sarah Farsh April 2, 2020
  • 1 block organic semi-soft tofu
  • 1/2 tsp fresh ground nutmeg
  • 1/2 tsp cinnamon
  • 1 grapefruit, juiced
  • pinch pink salt
  • juice 1 lime, plus zest
  • splash black coffee dark roast (optional, use from your morning dose) 
  • 1 tsp stevia powder
  • 2 tsp date syrup
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean powder
In a VitaMix or high powered blender, blend all ingredients together smooth. Poor into desired serving vessel and cool in fridge to set/firm overnight. Drizzle more maple syrup on top before serving and sprinkle with coconut flakes. 


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