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    Home » Recipes » Course » Desserts

    Vegan Creme Caramel (Flan)

    By: Thomas Published: 19 Nov, 21 Updated: 14 Dec, 21 80 Comments

    RecipePrintComments
    5 from 13 votes
    Vegan Crème Caramel
    Easy Vegan Crème Caramel (Flan!)
    Vegan Creme Caramel (Flan)

    This famous French dessert consists of a vanilla custard with a texture similar to flan, and a delicious salted caramel on top. It's super smooth, perfectly sweet, and so light! This flan is vegan, dairy-free, and gluten-free! SO GOOD!

    Vegan Creme Caramel
    Jump to:
    • 📘 What is Creme Caramel
    • 🥣 How to Make Vegan Creme Caramel
    • 💬 FAQ
    • More Plant-Based Dessert Recipes
    • 📖 Recipe

    📘 What is Creme Caramel

    Creme caramel, also called Flan, is a dessert that first appeared in France during the middle-ages, around 1400. It consists of a custard creme that is infused with vanilla and topped with a layer of caramel.

    It is now popular all around the world, from Latin America (Milk Flan) to the Philippines (Leche Flan), and Viet Nam (Bánh Flan). Each version has slightly different ingredients and processes.

    Most recipes usually call for eggs to firm up the creme, but here we are going with a combination of coconut milk and agar to get a rich and creamy consistency with a firm texture.

    Vegan Creme Caramel

    🥣 How to Make Vegan Creme Caramel

    1. The Caramel

    We start by preparing the caramel. To keep it refined-sugar free, I went with a combination of maple syrup and coconut sugar. You combine them in a small saucepan and bring to a boil to dissolve the sugar and let it caramelize a bit.

    Vegan Creme Caramel

    I'm also sharing another way to make a more traditional caramel in the recipe notes if you don't want to use maple syrup and coconut sugar. The latter version is a bit simpler and yields a slightly better caramel flavor, but makes use of white sugar. The choice is yours!

    Vegan Creme Caramel

    Next, divide the caramel into 4 small ramequins and let it harden at room temperature.

    2. The Vanilla Custard

    In the meantime, you prepare the vanilla custard. Almond milk is combined with coconut cream for richness, maple syrup for a delicate sweetness, and vanilla for flavor. Then we have cornstarch and agar that will help the creme firm up once cooled.

    For the vanilla, you can use vanilla extract, or the seeds from a fresh vanilla bean if you are looking for a deeper flavor.

    Here is a quick tip if you want your creme caramel to look good: let the vanilla custard cool down a bit (2-3 minutes) before pouring it into the ramequins. I found out that if you pour it while still very hot, the creme tends to crack a bit on top.

    Vegan Creme Caramel

    Finally, refrigerate for at least 8 hours before flipping over a plate. The caramel will "melt" over the creme caramel! It is sweet, a bit salty, and so creamy!

    If you want to make these cremes caramel fancier, I highly recommend making the salted coconut topping! It consists of shredded coconut and coconut flakes combined with maple syrup and salt that are toasted until golden brown and crunchy.

    Vegan Creme Caramel

    I hope you will all love these cremes caramel! They are full of vanilla flavor, rich, and melt in your mouth! The caramel on top goes perfectly with the vanilla creme.

    💬 FAQ

    • Are flan and creme caramel the same? Basically yes, it is the same dessert. The denomination changes depending on the country.
    • How do you eat caramel flan? There are two ways to enjoy this delicious dessert: Flip on a plate and let the caramel coat the vanilla pudding, or simply dig with a spoon in the ramekin.
    • Which is best, vanilla extract or a vanilla bean? Both yield great results! Seeds from a vanilla bean gives the pudding a deeper, fresher flavor, however it is more expensive than vanilla extract.
    • How long does creme caramel keep? Creme caramel will keep for up to 3 days in the refrigerator.

    More Plant-Based Dessert Recipes

    • Easy Vegan Caramel Rice Pudding
    • Vegan Gluten-Free Madeleines
    • Vegan Île Flottante
    • Matcha White Chocolate Flan

    Let me know in the comments if you try this recipe!

    Vegan Creme Caramel

    📖 Recipe

    Vegan Creme Caramel

    Vegan Creme Caramel (Flan)

    Author: Thomas
    Super creamy vanilla creme caramel topped with a rich salted caramel sauce. It melts in your mouth and is perfectly sweet! Eggless, dairy-free, and vegan!
    5 from 13 votes
    Print Pin Review
    Prep Time : 30 mins
    Cook Time : 5 mins
    Total Time : 35 mins
    Servings 4 Cremes Caramel
    Calories 158 kcal

    Ingredients
     
     

    Caramel*

    • 2 tablespoon maple syrup
    • 2 tablespoon coconut sugar
    • ¼ teaspoon white vinegar or lemon juice
    • a generous pinch of salt

    Creme

    • 1 and ½ cup unsweetened almond milk
    • ¾ cup coconut cream
    • 3 tablespoon maple syrup
    • 2 tablespoon cornstarch
    • ¾ teaspoon agar powder
    • 2 teaspoon vanilla extract

    Salted Coconut Crumble (optional)

    • 2 tablespoon shredded coconut
    • 2 tablespoon large coconut flakes
    • 1 teaspoon maple syrup
    • ⅛ teaspoon salt

    Instructions
     

    • Start by preparing the caramel. Add the maple syrup, coconut sugar, salt, and white vinegar to a small saucepan. Heat over medium heat, stirring regularly until it starts to boil. Once boiling, let it boil for about 30 seconds, keeping an eye on it to make sure it doesn't burn.
    • Immediately remove from heat and divide the caramel into 4 small ramequins. Tilt each ramequin to spread the caramel in the bottom. Set aside and let it cool for at least 20 minutes.
    • In a medium-size saucepan, combine the almond milk, coconut cream, and maple syrup. Add the cornstarch and agar and whisk to dissolve.
    • Heat over medium heat, whisking constantly until it thickens (usually just before boiling). Once it has thickened, remove from heat, stir in the vanilla extract, and whisk again.
    • Cover the saucepan with a lid and let it cool about 5 minutes before pouring into the ramequins over the caramel. I recommend letting it cool a bit because if you pour it immediately over the caramel it will make it melt and it won't result in good looking cremes caramel.
    • Let the creme caramel cool a bit at room temperature before transferring to the refrigerator. Refrigerate for at least 8 hours or overnight, the creme caramel will set and the caramel will melt.
    • To serve, run a knife along the edges of each ramequin, cover with a plate and flip it. The caramel sauce will be on top and coat the creme. Serve fresh, topped with the salted coconut crumble!

    Salted Coconut Crumble (optional)

    • Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
    • In a small bowl, mix the shredded coconut, coconut flakes, maple syrup, and salt.
    • Spread the coconut on the prepared baking sheet and bake for about 10 minutes, or until golden brown. Let it cool completely before using.

    Notes

    • For a more traditional caramel: place ¼ cup sugar in a medium saucepan. Add 1 tablespoon of water and a pinch of salt. Heat over medium heat for about 5 minutes, or until the sugar is dissolved and starts boiling. After another 1-2 minutes, it will get nice golden brown color. At this point, remove from heat immediately as you don't want the caramel to burn, and divide into the ramequins.

    Nutrition

    Serving: 1 Creme Caramel (without topping)Calories: 158 kcalCarbohydrates: 26 gProtein: 0.9 gFat: 5.9 gFiber: 0.4 gSugar: 19.3 g
    Course : Dessert, Sweets
    Cuisine : French
    Keyword : caramel, dairy-free, eggless, flan, flan caramel, pudding, vegan
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Vegan Creme Caramel
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    Reader Interactions

    Comments

    1. Marie

      May 16, 2019 at 7:43 pm

      Agar comes in flakes and powder - you do not mention which is used. They can’t be used interchangeably.

      Reply
      • Kim

        May 16, 2019 at 9:00 pm

        In the photo it looks like powdered Agar rather than flake.

        Reply
      • Thomas

        May 20, 2019 at 10:17 am

        Agar powder.

        Reply
    2. Andrea

      May 16, 2019 at 9:51 pm

      Hi Thomas, I'm anxious to try this recipe. Question: what form of agar is this - flakes? or powder? Thanks. 🙂

      Reply
      • Thomas

        May 20, 2019 at 10:18 am

        Hi Andrea,
        Agar powder, will fix the recipe!

        Reply
    3. Claire

      May 17, 2019 at 7:39 am

      Hi Thomas, your "flan" seems perfect, and your photos are absolutely amazing 🙂 Thanks for sharing this recipe ! I will do it very soon !!

      Reply
      • Thomas

        May 20, 2019 at 10:18 am

        You're welcome 🙂 Merci !

        Reply
        • Jenn

          May 09, 2022 at 1:35 pm

          hi, how long do they store for?

          Reply
          • Thomas

            May 16, 2022 at 1:25 am

            About 3 days in the refrigerator.

            Reply
          • Lena

            May 27, 2022 at 10:55 am

            Hi, i just wanted to make sure, in the video it says coconut milk and on the recipe it says coconut cream which both are 2 separate things lol which one is the correct one to use?

            Reply
            • Thomas

              May 31, 2022 at 1:32 am

              Hi Lena,
              Both will work, however coconut cream yields a slightly firmer consistency (I always go with coconut cream when I make these flans).

    4. Sophie

      May 18, 2019 at 1:50 pm

      Hi Thomas,

      Thanks for the recipe ! Why using vinegar here ?. .. can I use lemon juice instead ?

      Reply
      • Thomas

        May 20, 2019 at 10:43 am

        I use vinegar to keep the caramel from hardening too much and stay at the bottom of the ramequins.

        Reply
    5. amanda

      May 21, 2019 at 4:21 pm

      what a beauty. can I use tapioca instead of cornstarch for this one?

      Reply
      • Thomas

        May 28, 2019 at 12:35 pm

        I think tapioca should work!

        Reply
    6. Marjana

      May 21, 2019 at 11:29 pm

      5 stars
      Hii, I'm from Brazil and just want you to know that your recipe is amazing and it's in this part of the world! Loved your blog s2

      Reply
      • Thomas

        May 28, 2019 at 12:38 pm

        Great! Thanks for your feedback Marjana 🙂

        Reply
    7. Julie

      May 22, 2019 at 3:41 pm

      What can I substitute the almond milk for?
      I am allergic to almonds and cashews.

      Reply
      • Thomas

        May 28, 2019 at 12:40 pm

        Soy milk, peanut milk, oat milk, etc.

        Reply
    8. Maxine

      May 31, 2019 at 8:13 pm

      Okay honestly, I wanna marry you. There are just too many recipes. I love them all. I thought I was adventurous in the kitchen. Then I got introduced to you. I'm like... he's the one!

      Reply
      • Thomas

        June 04, 2019 at 10:03 am

        Thanks for the kind words!

        Reply
    9. Lindsey

      June 30, 2019 at 3:15 am

      5 stars
      I found this recipe on Pinterest while searching for vegan flan. I had a can of coconut cream on hand so I used that instead of coconut milk. Other than that one substitution, I followed the recipe exactly. I even made the coconut crumble. I was concerned about the creme sticking to the ramekin but all four came out cleanly. The end result looked exactly like the pictures shown in the recipe! I was very pleased and so were my dinner guests. Thank you for sharing this recipe!

      Reply
      • Thomas

        July 05, 2019 at 10:11 am

        Awesome! Thanks so much for your great feedback Lindsey 🙂 I'm glad you liked these flans!

        Reply
      • Karla

        February 13, 2020 at 9:45 pm

        Can I use more almond milk instead of coconut milk?

        Reply
    10. Christine Crawford

      July 08, 2019 at 2:10 am

      5 stars
      Hi Thomas,
      I made this last night. I had already started the recipe when I realized I only had coconut cream in the pantry but went ahead with using that. They slipped out of their ramekins perfectly and they were picture perfect. The taste was sublime and I could have eaten another one (and I am not a dessert person). The flavor was absolutely perfect, the caramel also spot on. So quick and easy to make too and love that it is make ahead. Fantastic - thanks Thomas - love your recips

      Reply
      • Thomas

        July 08, 2019 at 9:34 am

        Awesome! I'm glad the recipe worked well for you 🙂
        Thanks for your rating and feedback!

        Reply
    11. Allison

      December 21, 2019 at 12:38 am

      This looks awesome, does it work in one large dish as opposed to individual ramekins?

      Reply
      • Thomas

        December 21, 2019 at 5:20 am

        Hi Allison,
        I have never try, but I think it should work. Just be careful when flipping!

        Reply
    12. Liz

      February 05, 2020 at 7:30 pm

      I know you used Agar powder and someone mentioned powder and flakes cannot be used interchangeably. I only have Agar flakes - will they work or do I have to order powder? If flakes will work, does the recipe or technique have be modified in any way?

      Reply
      • Thomas

        February 11, 2020 at 7:08 am

        If using agar flakes, you need to use more (about X3 according to some websites).

        Reply
    13. Clementine

      March 26, 2020 at 12:22 am

      Bonjour! Would using soymilk rather than almond, and canned coconut cream rather than milk, work?

      Reply
      • Thomas

        March 26, 2020 at 10:26 am

        Hi Clementine,
        Sure, feel free to use soy milk instead of almond milk. Coconut cream will work as well, resulting in a very slightly firmer texture!

        Reply
        • Clementine

          March 26, 2020 at 6:05 pm

          thank you, and would using cane sugar rather than maple syrup be fine?

          Reply
          • Thomas

            March 27, 2020 at 11:16 am

            Yes! Check out the recipe notes!

            Reply
    14. Jeremy

      July 15, 2020 at 12:17 am

      5 stars
      This is so fantastic. Wonderful Texture and perfect flavor.

      Reply
      • Thomas

        July 16, 2020 at 8:09 am

        Thanks for your rating Jeremy!

        Reply
    15. Helena Weaver

      August 08, 2020 at 5:07 pm

      Wow, so excited to try this recipe! Thanks for sharing - it’s so hard on my diet to find anything sweet. I’m allergic to coconut so can I use just almond milk?

      Reply
      • Thomas

        August 10, 2020 at 6:28 pm

        If you don't use coconut, the creme will be softer, so you might want to increase a bit the thickeners.

        Reply
    16. Helena Weaver

      August 08, 2020 at 5:10 pm

      Wow, this looks great! I’m so excited to try it! I struggle to find anything I can eat as I am so allergic to so many things including coconut. Can I just use almond milk instead?

      Reply
    17. Cici

      September 19, 2020 at 3:05 am

      5 stars
      AMAZING! Salted coconut topping was even more amazing.

      I've been vegan for a few years now and miss having flan. This flan is even better than the flan you'd get at a restaurant.

      MAKE THIS FLAN! Super easy.

      Reply
      • Thomas

        September 20, 2020 at 3:59 pm

        Thanks so much for your feedback Cici! 🙂

        Reply
    18. Mario

      October 19, 2020 at 5:46 pm

      Hello, how do you do so that your flan doesn't crack? When I serve mine it always looks all crack.

      Reply
      • Thomas

        October 22, 2020 at 1:57 pm

        Hi Mario,
        Make sure your flan mixture is not too hot when pouring into the ramequins. Let it cool a bit, give it another good whisk and then pour into the ramequins.

        Reply
    19. Dustin Jones

      October 21, 2020 at 6:02 am

      What size ramekins?

      Reply
      • Thomas

        October 22, 2020 at 2:01 pm

        About 2.5-inch ramekins.

        Reply
    20. Ida

      October 23, 2020 at 8:35 pm

      Can you link the plastic ramekins you used.

      Reply
      • Thomas

        October 28, 2020 at 1:09 pm

        I got them at the store, I'm not sure where to find online. Maybe check Amazon.

        Reply
    21. Afsaneh

      January 07, 2021 at 3:24 pm

      5 stars
      Thomas , it is a great recipe for creme caramel! I added a dash of curcuma to the creme. The taste and look are amazing. Together with the delicious topping one can say, “the best dessert ever” ! Thank you!

      Reply
      • Thomas

        January 09, 2021 at 9:35 am

        Thanks for your feedback Afsaneh!

        Reply
    22. Richard

      February 13, 2021 at 8:12 pm

      5 stars
      This could be interesting... didn't want to use up part of a tin of coconut milk (400g) so used all of that and made up the volume with soy milk. Didn't have cornstarch so upped the agar to 1tsp. Then I noticed what I thought was vanilla extract was almond extract.. oh well milk is boiling now might as well give it a crack.

      From the agar container it says it'll thicken on cooling... we'll find out. Even if a bit sloppy ae can still eat em out of the ramekins 🙂

      Reply
      • Thomas

        February 14, 2021 at 3:32 pm

        Well, hope it still went good 🙂

        Reply
    23. Richard

      February 15, 2021 at 9:51 am

      5 stars
      Hmm doesn't seem to let me reply to my comment. Anyway yes was perfectly good without cornstarch and with almond essence. Will make again with vanilla (I think seeds from pod would work best). Do you use more milk to bring down the fat content? And how does the cornstarch change the texture as seemed fine to me with just agar.

      Sadly kids didn't like it. Maybe too grown up for them 🙂

      Reply
      • Thomas

        February 17, 2021 at 7:49 am

        Great! If you add more milk, the consistency will change. It's the coconut cream that also helps the creme firm up. Cornstarch gives it a creamier texture.
        I'm thinking kids will like it more with vanilla 🙂

        Reply
    24. Sharon

      February 18, 2021 at 4:34 am

      Hi Thomas

      This looks SOOOO good, can't wait to try. Only thing is, my nutritional testing suggests I may have a food intolerance to Agar. Can you think of an alternate ingredient that might work reasonably well here?

      Thanks 🙂
      Sharon

      Reply
      • Thomas

        February 19, 2021 at 6:26 am

        Hi Sharon,
        You could try adding some potato starch to make it thicken more, but you won't get the same texture I'm afraid.

        Reply
    25. Denise Banuelos

      February 27, 2021 at 4:28 am

      What if I don't have full fat milk? What can I substitute it for?

      Reply
      • Thomas

        February 27, 2021 at 12:59 pm

        You could use another milk and increase a bit the agar/cornstarch. I haven't tried it without coconut cream so I'm afraid I can't recommend amounts.

        Reply
    26. Lynn

      April 26, 2021 at 6:55 am

      Hi Thomas. Sorry if recipe posted long ago.
      I can’t have cornstarch. Can I replace it with arrowroot starch you think? Thanks!

      Reply
      • Thomas

        April 26, 2021 at 1:09 pm

        Hi Lynn,
        I'm not really familiar with arrowroot but I think it should work.

        Reply
    27. Rhea

      May 03, 2021 at 7:37 pm

      5 stars
      This Crème Caramel is absolutely divine! The texture is just awesome. Thank you for sharing this great recipe, Thomas.

      Reply
      • Thomas

        May 04, 2021 at 6:28 am

        Thanks so much for your feedback Rhea! 🙂

        Reply
    28. Diane

      May 05, 2021 at 8:00 pm

      what can i replace the agar with?

      Reply
      • Thomas

        May 06, 2021 at 7:37 am

        There is no similar substitute I'm afraid.

        Reply
    29. hannah

      May 09, 2021 at 8:26 pm

      Lord doesn't that look great

      Reply
    30. Michelle DiMercurio

      July 04, 2021 at 1:30 am

      In the photo that shows all the ingredients laid out on a tray, what is the substance that looks solid (white)--almost like vegetable shortening? Is that supposed to be the coconut milk? The recipe says full-fat coconut milk, which here in the U.S. does not have that much solids in the can. In the comments, there's one where you say " It’s the coconut cream that also helps the creme firm up." So in the recipe is it the solid AND liquid parts of canned coconut cream? In the video, it looks like it's all liquid, unless you're really shaking and stirring the can of coconut cream. A little clarification on that would help. It would also help if you specify in the quantity "4 creme caramels" what size they actually are? I had to read through the comments to find the size of the little plastic cups you used. Also-- you say this makes four, but in the video, there are six on the tray. So which is it? These are super tiny-- about the size of a Jello shot. I'd want to, like, quadruple the recipe to make four 4-ounce desserts.

      Reply
      • Thomas

        July 04, 2021 at 6:12 am

        It is the coconut cream you can see on the tray. You should use full-fat coconut milk with a high fat percentage so there is at least 30-50% of solid cream (or simply use coconut cream for a slightly firmer texture, which I actually prefer). In the video, the coconut can was shaked before and it was during a warm day so the cream was very soft.
        Regarding the size of the cups, you can make 4 large ones or 6 smaller ones. I do not have the exact size of the cups, but I would say 1/2 cup per ramekin if making 4.

        Reply
    31. Sarah

      July 26, 2021 at 4:59 pm

      5 stars
      This recipe was DELICIOUS. Beautiful, delicate texture and taste. Next time I make it (I think I'll make it often) I plan to add some salt to the custard. But this was gorgeous as it. Thank you.

      Reply
      • Thomas

        July 30, 2021 at 6:40 am

        Glad you liked it Sarah! Thanks for your feedback and rating!

        Reply
    32. Maggie

      November 19, 2021 at 5:28 am

      5 stars
      Most excellent! It is delicious and came out perfectly! Adding it to the Christmas menu. It was great to see Vinegar used an old candy ingredient to keep the flow. It used to be used with Taffy. Thanks for the reminder. It was what I was missing in my caramel sauce. I am really enjoying your recipes! Thank you so much!

      Reply
      • Thomas

        November 19, 2021 at 6:37 am

        I'm so happy to hear you liked this recipe Maggie! 🙂
        Thanks for your feedback!

        Reply
    33. Judy

      December 06, 2021 at 10:52 pm

      The recipe ingredients state coconut cream, but the instructions state coconut milk. Which is the correct ingredient??

      Reply
      • Thomas

        December 07, 2021 at 7:06 am

        It's coconut cream, sorry! I fixed it in the instructions, thanks for the heads up!

        Reply
    34. Rashell

      January 06, 2022 at 5:06 am

      Can I use coconut milk or oat milk instead of almond? We have almond allergies in the family.

      Reply
      • Thomas

        January 09, 2022 at 4:05 pm

        Yes! It will work 🙂

        Reply
    35. Laurie Appelbaum

      February 05, 2022 at 7:39 pm

      5 stars
      I made this earlier this week and am currently making another batch! It is so good!! The texture was spot on! The taste was amazing! Thank you!

      Reply
      • Thomas

        February 06, 2022 at 1:22 pm

        Glad you are enjoying this flan Laurie!
        Thanks for your rating!

        Reply
    36. Feli

      May 30, 2022 at 3:18 pm

      5 stars
      Soooo delicious! I made this yesterday for friends and everybody (including a 2 year old toddler) were impressed.
      I printed out a lot of your recipes and I'm working my way through them. So far everything was well balanced and crazy delicious. Thank you so much for your work. Greetings from Berlin,
      Feli

      Reply
      • Thomas

        May 31, 2022 at 1:34 am

        So glad you and your friends liked this creme caramel!
        Thanks for your feedback Feli 🙂

        Reply
    37. Audrey B

      June 14, 2022 at 2:20 am

      Hello!
      Would this flan work to make a creme brûlée? (I'm thinking maybe less agar to make it more creamy?) Would love if you would come up with a creme brûlée recipe since you are so good in veganising desserts!

      Reply
      • Thomas

        June 17, 2022 at 12:57 am

        Hello Audrey,
        I think that would work! I'll add creme brûlée to the list!

        Reply

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