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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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. /desserts/pumpkin-custard/ Ingredients:
1/2 cup cashews |
1 tablespoon agar-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 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 pinch ground cloves |
1/4 teaspoon lemon zest |
Directions:
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.
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