MEMBER RECIPE
No Bake Vegan Pumpkin Custard Recipe
By elanaspantry
Difficulty: Easy |
Total Time:
45
|
Active Time:
|
Makes:
6 servings
I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy no cook recipe which provided the inspiration for my custard base. I am quite intrigued with this no fuss method of making custard and look forward to using it for many other flavor variations.
INGREDIENTS
- 1/2 cup cashews
- 1 tablespoon agar flakes
- 1 pinch celtic sea salt
- 1 1/4 cups water, boiling
- 1 1/2 cups pumpkin (or other winter squash)
- 1/4 cup agave nectar (plus a little more if you want it sweeter)
- 1 tablespoon vanilla extract
- 1-2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- ¼ teaspoon lemon zest
INSTRUCTIONS
- Place cashews, agar and salt in a blender and process to a fine powder
- Pour boiling water into blender and process on high speed
- Add pumpkin, agave and vanilla and process again until smooth
- Blend in cinnamon, nutmeg, cloves and lemon zest
- Pour custard into ramekins or half cup mason jars
- Refrigerate until set, about 30 minutes
- Serve
Member recipes are not tested by the CHOW food team.
