Vegan Cinnamon Cashew Milk Flan


So we have Shredded Hearts of Palm Soft Tacos in place for the main attraction, a Vegan Queso Dip indulged by cashews and salsa as an appetizer, a homemade Roasted Heirloom Tomato Salsa perfect for chip-dipping, and a spicy yet sweet Cucumber Jalapeno Margarita to chase all this good food down. We are done right?  Hardly! It wouldn’t be a Cinco de Mayo feast without dessert! And what better dessert to serve for your feast than a Cinnamon Cashew Milk Flan *and the crowd goes wild*

Vegan Cinco de Mayo Dinner - Fork & Beans

Now before we cut to the chase and start flan-making, we need to discuss a few things first. Let’s start with the mini pie pans that I used to make this. They are approximately 5 1/2″ x 2 1/2″ in size. Can you use something different? Absolutely. Give glass ramekins a try but please understand that when you change the size of the bakeware that you use, the serving size will change. I also found that by filling up the pans I used completely, one flan was enough to serve two people. That is, unless you love flan and want it all for yourself. No judgment.

Vegan Cinnamon Cashew Milk Flan - Fork & Beans

Okay so that was the easy part, now let’s talk Agar Flakes. Some of you are looking at me with a blank look across your face. I know, I get it. Been there, done that. I’m here to answer your agar questions. Let’s first start with what it is: Found in algae, it is an odorless ingredients that has an incredible gelatin-like capacity. PLEASE READ THIS PART! It comes in two forms: Agar flakes and agar powder (click on each item to see what it looks like). Powder is more concentrated and potent than flakes so if you have one or the other, you will need to adjust accordingly. Typically you use 1 Tbsp. of agar flakes per 1 c. of liquid and for agar powder, use 1 tsp. powder per 1 c. liquid.

Vegan Cinnamon Cashew Milk Flan - Fork & Beans

It is basically every vegans dream come true. I highly recommend buying it if your kitchen is not already stocked with it. Typically your health food store has it in the Asian Food section or you can buy it online.  

Cinnamon Cashew Milk Flan
Cook time
Total time
Made from homemade cashew milk that has been seasoned with cinnamon and a hint of nutmeg, this vegan flan is the perfect after-dinner vegan treat for that big Cinco de Mayo feast!
Serves: 2
  • ¼ c. raw cashews
  • 1½ c. water
  • 1 Tbsp. coconut oil (can be omitted--this just gives a smoother flavor)
  • ¼ c. brown sugar
  • 2 Tbsp. agar flakes (not agar powder)
  • 2 Tbsp. nutritional yeast
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
For the syrup
  • 3 Tbsp. brown sugar
  • 1 Tbsp. water
  • Two 5½" x 2½" mini pie pans
  1. In a high-speed blender, mix the cashews and water until completely smooth.
  2. Place the cashew milk into a medium saucepan and whisk in the agar flakes and sugar. Bring to a boil on medium heat. Allow the sugar and agar to completely dissolve and boil lightly on simmer for 5 minutes.
  3. Whisk in the nutritional yeast, cinnamon, and nutmeg. Remove from the heat and allow to cool down in the saucepan for 10 minutes.
  4. While the flan is cooling down, heat up the sugar and water for the filling in the microwave just for 15-25 seconds, enough to melt it only. Evenly place on the bottom of the mini pie pan.
  5. Pour the flan filling into both pans over the syrup until evenly distributed.
  6. Chill in the refrigerator for a good 1-2 hours or until set.
  7. Gently take a knife to cut along the sides and the bottom to remove. Be patient with this. Good things come to those who wait.
2 of these will serve 4 people when they are fully filled to the brim. If you want, you can fill four mini pie pans instead of two and fill them up halfway for 1 serving.
Serve with coffee spiked with cinnamon.
Nutrition Information
Serving size: 4 Calories: 2246 Fat: 105g Saturated fat: 27g Unsaturated fat: 72g Carbohydrates: 317g Sugar: 24g Sodium: 1650mg Fiber: 2g Protein: 22g
Once you stock up on this dessert lifesaver (think of all the possibilities: vegan Jell-O, oh and what about homemade marshmallows?? Yeah, you need to stick around come this summer. Things are about to get crazy over here!), now you are ready to make some flan!

Vegan Cinco de Mayo Dinner - Fork & Beans

P.S. Don’t be weirded out by the nutritional yeast in this recipe either. It gives the flan a depth of flavor that took me forever to figure out. Trust, I made several versions of this recipe and the nutritional yeast deeply improved the flavor.  Can you omit it? Sure, but if you don’t have to I say use it.

Have a safe and tasty Cinco de Mayo, friends!



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  1. Elda Pomales says:

    I can’t find Agar flakes but I do have pectin on hand. Will using Pectin still work and if so, how much should be used?

    I made the batter for this flan and it tastes delicious, just like the real thing. I loved flan before turning vegan so i’m extremely happy that I get to still have it.

  2. Janet Paula says:

    Even before making this, I want to know why you have the nutritional yeast in the recipe. Is it because of its good nutrition or some other reason. I usually use it in savory or cheese recipes because you can usually taste it (and some people are not happy with it). Thanks.

  3. Thank you for published because I have been learn a lot of knowledge.

  4. P.s. My life is better now that you have “forked” your way into my beaning heart!!! Teee heee! I am enjoying all the recipes!!! SO far, top notch!!

  5. The Agar Agar is also found in the powder form for $1.89 at 99 Ranch Asian Markets. I know it is hard if you do not live near one, but most if not all Asian stores carry that at the least! Good Luck!

    We used the powder because our local Vegan store wanted to sell the flakes at $9.99 and OZ!!!! I was flabbergasted!!!

    This recipe came out amazing!!! Even my Meat eating boyfriend loved it!

  6. Laura C says:

    Wow! is it really 2246 calories per serving? I’m blown away.

    • Hahaha! No, that must be wrong!! That is so funny though. I just started this new plugin for nutritional info and something must be off. I will disable it. Hahaha, so funny!

  7. I don’t understand the instructions. Do youbring tothe boil and then Simmer for 5 minutes? When set do you stack the tarts?

  8. Oh my, those flans you’re killing me. I absolutly LOVE them! Thanks for the vegan recipe girl!

  9. Oh yummmm! I am so excited to try this out, as flan is an old favorite we miss dearly over here! Just gotta get my hands on some agar flakes – do you think Whole Foods would have it? Otherwise I’ll check out my fave Asian grocery superstore.

  10. This is so cool! I must admit I never liked flan BUT I’m finding that sometimes I like vegan versions of things even if I didn’t like the traditional so I definitely must try this :)

  11. Isabelle Nuenninghoff says:

    I just made the flan as a dessert for dinner ….. the flan was stiff and turned into cuttable cubes in the fridge. 2 Tablespoons of agar flakes for such a small amount of liquids seemed too much to me, but maybe the five minutes simmer were too long for me.
    The caramel liquid needed more than 15-25 seconds and did not thicken enough; there I would balance the ratio of water and sugar more evenly.
    The yeast was slightly tasting through (I will try with a bit less next time) and thus I needed to add more sugar, but the idea is funny and really worth a try. I will make a batch with yeast and one without next time to get to taste the difference between the two.

  12. Woah,I haven’t had flan in years! We used to call it the French way “crème caramel” for some reason though…

  13. you’re amazing.

  14. Omg, omg, omg, I must make this!! I loooove flan and since becoming vegan have not had it. This is perfect, now I just have to get my hands on some agar agar flakes..which I’ve been meaning to do 😉 Thanks, Cara!

  15. Wow Cara, just wow. Mind blow and mouth drooling.

  16. If I make this for Mothers Day, I might not have to do anything else…for a very very long time.

  17. This looks amazing (and easy to make, which is the best part)! Pinning for later. :)


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