November 25, 2008
No-Bake Pumpkin Custard
No-bake vegan pumpkin custard is quick and easy to make, gluten free, dairy free and the perfect way to end an autumn meal.
Serves 6
1/2 cup cashews
1 tablespoon agar flakes
1 pinch celtic sea salt
1 1/4 cups water, boiling
1 1/2 cups roasted pumpkin (or other winter squash)
1/4 cup agave nectar (or to taste)
1 tablespoon vanilla extract
1-2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/4 teaspoon lemon zest
Place cashews, agar and salt in a blender and process to a fine powder.
Pour the boiling water into the blender and process on high speed. Add the pumpkin (or squash), agave, and vanilla and process again until smooth. Blend in the cinnamon, nutmeg, cloves, and lemon zest.
Pour the custard into ramekins or half-cup mason jars. Refrigerate until set, about 30 minutes.
Recipe courtesy of Elana's Pantry.
