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Vegan Vanilla Pudding with Cashew Cream Recipe

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Ingredients
  

  • 1/2 cup raw cashews soaked for at least 4 hours or overnight
  • 1 1/2 cups almond milk
  • 2 tbsp maple syrup
  • 2 tbsp cornstarch
  • 1 tbsp pure vanilla extract
  • Optional: Fresh fruit or crushed nuts for topping

Instructions
 

  • Soak Cashews: Drain the soaked cashews and rinse them under cold water.
  • Blend: In a high-speed blender, combine the cashews and almond milk. Blend until the mixture is completely smooth and creamy, without any lumps.
  • Heat: Pour the cashew mixture into a saucepan and whisk in the maple syrup and cornstarch. Stir constantly over medium heat until the mixture starts to thicken, about 5-7 minutes.
  • Flavor: Remove from heat and stir in the vanilla extract.
  • Cool: Pour the pudding into bowls or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours.
  • Serve: Top with fresh fruit or nuts before serving for extra texture and flavor.