Pumpkin Custard
- ½ cup (raw) cashews
- 1 tablespoon agar flakes
- 1 pinch celtic sea salt
- 1 ¼ cups water, boiling
- 1 ½ cups roasted pumpkin
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cashews, raw (1/2 cup)
- Lemon, zest (1/4 teaspoon)
- Pumpkin, roasted (1 1/2 cups)
- Cooking & Baking
- Agar flakes (1 tablespoon)
- Agave nectar (1/4 cup)
- Celtic sea salt (1 pinch)
- Cinnamon, ground (1 teaspoons)
- Cloves, ground (1 pinch)
- Nutmeg, ground (1/4 teaspoon)
- Vanilla extract (1 tablespoon)
- Drinks
- Water (1 1/4 cups)
Preparation
Read recipe preparation on elanaspantry.com
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Recipe Stats
Published October 22, 2008 (4 years ago).
11 people saved this recipe.
