MEMBER RECIPE
No Bake Vegan Pumpkin Custard Recipe
By elanaspantry
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.
INGREDIENTS
- 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
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.
