No Bake Vegan Pumpkin Custard Recipe

Difficulty: Easy | Total Time: 45 | Active Time: | Makes: 6 servings

Getting into the spirit of the season, I whipped up this no bake vegan pumpkin custard. Quick and easy to make, it is gluten free, dairy free and the perfect way to end an autumn meal.

  • ½ cup cashews
  • 1 tablespoon agar flakes
  • 1 pinch celtic sea salt
  • 1 ¼ cups water, boiling
  • 1 ½ cups roasted pumpkin (or other winter squash)
  • ¼ 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
  1. Place cashews, agar and salt in a blender and process to a fine powder
  2. Pour boiling water into blender and process on high speed
  3. Add pumpkin, agave and vanilla and process again until smooth
  4. Blend in cinnamon, nutmeg, cloves and lemon zest
  5. Pour custard into ramekins or half cup mason jars
  6. Refrigerate until set, about 30 minutes
  7. Serve

Member recipes are not tested by the CHOW food team.