Indulge with this melt-in-your-mouth vegan flan recipe.
On this episode of EATKINDLY With Me, Amanda Castillo whips up a staple from her household growing up: her mom’s flan—only this recipe features a vegan twist.
You can even make this vegan dessert for Cinco de Mayo. “Contrary to popular belief, Cinco de Mayo is not Mexico’s independence day,” Castillo explains. “Cinco de Mayo commemorates the victory of Mexico over the French at the Battle of Puebla, which took place on May 5, 1862.”
She continues: “This whole battle didn’t win the whole war against the French. But it really boosted morale when needed most and became a symbolic victory to the Mexican government.”
Castillo goes on to explain that what made the battle so special was that the French outnumbered Mexican three to one. The French were also better equipped and were considered one of the most powerful armies at the time. “Yet Mexico came out victorious,” she says.
She adds there are some important things to remember when celebrating Cinco de Mayo, especially if you are not Mexican. “Acknowledge the history behind the holiday and to support authentic Mexican restaurants and businesses,” she says.
Flan is an iconic dessert in Mexico. But, Castillo explains, making her mother’s homemade flan recipe vegan wasn’t exactly easy.
“That’s mainly because flan is mostly eggs and dairy,” she says. Her mother’s recipe features two types of dairy-based milk: evaporated and condensed. Castillo swapped these out for sweetened oat milk for extra creaminess and coconut milk for firmness. She also uses agar agar powder, a vegan gelatin substitute. “By using this, it’ll ensure that our flan actually sets properly,” she explains.
In order to make this vegan flan recipe, you will also need two ramekins, a small, glazed bowl.
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