Cinnamon Cashew Milk Flan

  • Cook Time: 10
  • Total Time: 80
  • Yield: 2 1x


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!



  • 1/4 c. raw cashews
  • 1 1/2 c. water
  • 1 Tbsp. coconut oil (can be omitted–this just gives a smoother flavor)
  • 1/4 c. brown sugar
  • 2 Tbsp. agar flakes (not agar powder)
  • 2 Tbsp. nutritional yeast
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg

For the syrup

  • 3 Tbsp. brown sugar
  • 1 Tbsp. water


  • Two 5 1/2” x 2 1/2″ 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.


  • Serving Size: 4