Vegan Crème Au Café (Vegan Coffee Blancmange)

Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture.

Ready In:
22mins
Serves:
Units:

ingredients

directions

  • In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
  • In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
  • Cook, stirring constantly for 15 to 20 minutes.
  • Add the vanilla.
  • Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
  • Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
  • Serve with "whipped cream" and chocolate shavings.
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RECIPE MADE WITH LOVE BY

@Mad Maryno
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@Mad Maryno
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"Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture."
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  1. chef2000mom
    I have my Grand-Mothers copy of this book and it is truly a jewel. The original version, using milk, was one of my favorite recipes. I really like the changes you made to it and I think I will make it this way from now on.
    Reply
  2. Miss Understood
    This was very easy to make and, in fact, was even quicker as I turned the heat up a bit the second time I made it. I didn't have any cornstarch either time I made it so used half arrowroot powder and half Bird's Custard Powder (which is vegan) and it was excellent.
    Reply
  3. potnia theron
    This was ridiculously easy to make, as well as delicious. I followed the recipe more or less exactly, save for adding a negligible extra bit of coffee and cut the sugar by half a tablespoon. As a long-time vegan, it's been years since I've had anything remotely pudding-esque, and this really hit the spot.
    Reply
  4. Akita
    Wow! I can make stiff pudding! (I never thought I could) I realised (by accident) that with a little more heat you save alot of time... Mine went thick in the pot after 5 mins of cooking, and was stiff after maybe 20 mins in the fridge. (I think this made it a bit denser though) I served it in coffee glasses with a little chocolate syrup on top. The portions were a bit small -but good! Simple, yet impresses the guests.
    Reply
  5. Sheepie87
    I have to admit, I had misgivings about trying this, as I had previously attempted oatmeal with soymilk (my first ever litre!) and it came out bitter. However. This is quite possibly one of the best puddings I've ever made (in the american sense, not as dessert). It didn't turn out bland like some do when you use a non-fat liquid. The espresso gives it amazing flavor! I only used 4 tbsp sugar because 5 seemed like a little much--I think it would have been. 4 is perfect for me. Plus, I was rummaging around the cabinets and broke off 2 tiny pieces of dark chocolate and threw those in too. I'm sure I deveganized it that way, but it tastes great. As I have limited kitchen supplies, I just put the pudding in my jumbo muffin tins (which looks really odd sitting in the fridge). It didn't really "mold" into a shape, but that's ok, because none of that matters once you stick this delicious concoction in your mouth. Thank you so MUCH for posting this!
    Reply
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