If you're looking for a creamy, light dessert with a sophisticated touch, this pink vegan cheese flan will surprise you. Its vibrant color comes from beetroot, a natural ingredient that adds sweetness and a spectacular hue without the need for artificial coloring. Furthermore, the combination of Quevana cashew cream, lemon zest, and plant-based milk creates a smooth texture and a balanced flavor. And best of all, it's 100% plant-based! 🌱✨
Ingredients:
1 liter of plant-based milk (oat, almond, soy, etc.)
1 cooked and chopped beetroot
100 g cashew Quevana
5 g agar-agar (previously dissolved in cold water)
75 g rice molasses
Lemon zest (to enhance the aroma and freshness)
Garnishes of your choice: coconut milk, coconut flakes, flower petals 🌺
Preparation:
1. In a saucepan over medium heat, add the plant-based milk, chopped beetroot, cashew Quevana, rice molasses, and lemon zest (you can use a small grater).
2. Dissolve the agar-agar in a little cold water and add it to the saucepan.
3. Heat the mixture for about 10 minutes, stirring constantly so that all the ingredients are well combined.
4. Beat the mixture until you obtain a smooth and creamy texture. You can use a hand blender or a stand mixer.
5. Pour the mixture into individual molds and chill in the refrigerator for at least 2 hours, until the flan is firm.
6. Carefully unmold and plate with a special touch: coconut milk, coconut flakes, and edible flower petals for an elegant and aromatic finish. 🌿✨
Are you ready to try it? This flan is the ideal dessert to surprise your guests (or treat yourself). Easy to make and even easier to enjoy.
