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Matcha Flan (no eggs, no dairy)
Equipment
Ingredients
- 1 cup sugar
- 1 pack silken tofu 16 oz, drained
- 1 cup dairy free condensed milk
- 1/4 cup plant based milk unsweetened
- 2 tsp vanilla extract
- 1/2 tsp salt kosher
- 1/3 cup cornstarch
- 1 1/2 tsp agar powder
- 1 1/2 tbsp ceremonial grade matcha powder
Instructions
- Preheat your oven to 350F.
- In a blender, add tofu, condensed milk, milk, vanilla, salt, agar and sift in the cornstarch and matcha powder. Blend at high speed until completely smooth, scraping the sides down to ensure no clumps remain. Transfer the mixture into the cake pan (over the caramel).
- Transfer the full pan into a larger baking dish, ideally one with walls as high as the pan itself to ensure the pan will be completely submerged. Add water to the baking dish to create a water bath and bake this for 1 hour. Remove from the oven and let set at room temperature until cool. Then, cover with foil and refrigerate for 5 hours or overnight.
- When ready to enjoy, place a large plate on top of the pan, carefully (but quickly) flip. Slice and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
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