The possibilities for this recipe are endless…well almost. I’ve given you a basic vanilla with a chocolate variation, but please get creative and change it depending on the dessert you are making. You can have it as is with a simple garnish, as a topping for a cake or pie, or as part of a more elaborate dessert such as this Vegan Besboosa.
Other than the flavor variations, please don’t change the coconut milk or the cashews, they really do ensure you get a creamy result. You can definitely reduce the sugar or use an alternative such honey, maple syrup, or coconut sugar. Just keep in mind the flavor (and color) of the pudding will change accordingly. I used cane sugar for the more neutral flavor.
The recipe below will make about 2 cups of pudding. So half it or double it as you need!
1/2 cup raw cashews, soaked for 3 hours
1 cup full-fat coconut milk
2/3 cup crystallized cane sugar
2 tablespoons cornstarch
1 teaspoon vanilla
50g chopped dark chocolate (optional)
Drain the cashews and place in a blender with 3/4 cup of the coconut milk and the sugar. Whisk the remaining 1/4 cup of coconut milk with the cornstarch and set aside.
Blend the cashews, milk and sugar until completely smooth. Transfer to a small saucepan and warm up over medium heat, stirring occasionally. Once the cashew mixture starts to bubble, quickly add the cornstarch slurry and whisk constantly until the cream is thick like pudding. Remove from the heat and add the vanilla. Set aside while you make the cake. It will thicken as it cools.
If you would like to make chocolate pudding, after stirring in the vanilla add the chopped chocolate. Wait a few minutes for the warm pudding to start melting the chocolate, then stir until smooth.
Let me know in the comments below if you try this recipe. I would love to know what variations you come up with.