Diet: Dairy Free, Gluten Free, Paleo, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 6
Total Time: 5 minutes

Description

There are plenty of dairy-free custard recipes out there, but not all of them are vegan (a lot of them tend to use eggs and honey). So to cater for all we have come up with a rich vanilla vegan one with enough for 6 servings!

This recipe definitely makes an appearance at Christmas and for those dinner parties where we make it through to dessert!

Although high in fat (it’s rare that you will find a custard recipe that isn’t), this one at least makes use of healthy fats which are excellent for the functioning of our cells.

For the sweetness I have used maple syrup paired with a sprinkling of cinnamon. Maple syrup holds a higher nutritional value than table sugar, containing the following minerals: manganese, zinc, calcium, iron, potassium, copper and magnesium.

Whilst sugar is still sugar and can behave in a similar way in the body, if you are going to have something sweet we would always advise opting for something that will provide a higher nutritional spectrum than table sugar.

Ingredients

• 1 cup of cashew nuts (soaked in filtered water for a minimum of 4 hours)
• 1 cup of coconut cream
• 1 tbsp lemon juice
• 1/4 cup coconut oil
• 1/2 cup of maple syrup
• 1/2 tsp vanilla powder
• 1 tsp cinnamon

Method

1. Drain the soaked cashew nuts and rinse with filtered water.
2. Add all of the ingredients into a blender and blitz until smooth.
3. Pour the mixture into a pan and heat up on the stove for a few minutes until warmed through. Now it is ready to serve over your favourite pudding!

Top tip: if you are not eating the custard straight away you can store it in the fridge. The custard will set a little after a few hours and when you are ready to eat it, pour the custard back into the blender and mix with a little coconut milk until it gets to a nice consistency again.