Salted Chocolate Vegan Pots de Creme with Vanilla Cashew Cream
Prep time
Cook time
Total time
Note that there are a total of 1½ cups of cashews that should be soaked (at least 4 hours) prior to making this recipe, and some patience must be used while this dessert chills - it's a great make ahead treat!
Serves: 6 to 8 servings
Pots de Crème
Cashew Cream
  1. For the pots de crème, melt the chocolate in a double broiler over medium heat
  2. While the chocolate is melting, pulse the cashews in a food processor until mostly smooth, about 2 to 3 minutes.
  3. Whisk the coconut oil into the melted chocolate until fully incorporated. Whisk in the creamer, sugar, vanilla, salt, and cayenne (if using). Let cook, whisking often, for another 1 to 2 minutes, or until the sugar is completely dissolved. Remove from heat.
  4. Pour the chocolate mixture into the food processor with the cashews. Process the mixture until very smooth, about 4 to 5 minutes.
  5. Optionally strain the chocolate through a fine mesh strainer into a medium bowl, stirring continuously to speed up the process. This removes any cashew bits and makes the chocolate smoother.
  6. Pour the chocolate into ramekins or small individual bowls and refrigerate, uncovered, for at least 4 hours.
  7. For the cashew cream, combine the cashews, coconut oil, sugar, salt, and vanilla bean seeds in a food processor or high speed blender. Process the mixture until very smooth, about 5 minutes. Scrape into a small bowl or container and refrigerate, covered, for at least 4 hours
To Serve
  1. Spoon 2 tablespoons of the Vanilla Bean Cashew Cream onto each chilled ramekin of Chocolate Vegan Pots de Creme.
Recipe by Go Dairy Free at