This recipe for Vegan Pots de Crème is excellent the way it is, but there are some simple variations you could do (see below). This is really easy, delicious, and elegant enough for a dinner party or New Years, or Valentines Day. I topped mine with easy, homemade coconut whipped cream, but So Delicious also makes non-dairy whipped cream in a tub.
VEGAN POTS DE CREME
Makes about 6 generous servings
3/4 Cup full-fat coconut milk
1/4 teaspoon fine sea salt
12 oz. Mori-Nu Silken Firm tofu, drained (organic if it’s available)
2 Tablespoons sugar
1 Cup vegan chocolate chips (dark or semi-sweet)
1 Teaspoon vanilla extract
In a small saucepan on medium-low heat, heat the coconut milk until very hot, but do not simmer or boil. In a blender, put silken tofu, sugar, salt and chocolate chips. Measure out only 3/4 Cup of the hot coconut milk, add it to the blender along with the vanilla extract, and blend until smooth and silky. Spoon the mousse into small ramekins, espresso cups, demitasse cups, etc. It’s rich, so keep the servings small. Chill in fridge for at least 4 hours, but you can make this a couple of days ahead even. Serve chilled or, I like it halfway to room temperature. When ready to serve, top with vegan whipped cream, such as coconut whipped cream, So Delicious, etc. See other variations below.
For Black Forest flavor, make with dark chocolate chips, and top with a few pie-filling cherries and a dollop of whipped cream. For Mocha flavor, make with vegan semi-sweet chocolate chips and add a couple teaspoons of espresso powder or instant coffee to the saucepan of hot coconut milk. Or before serving, drizzle on some vegan caramel sauce. You could layer the bottom of the ramekin with a few caramelized banana slices, or go for an almond-joy flavor with sweetened coconut and toasted almonds, etc., etc.
I prefer the organic if I can find it.