Vanilla Cashew Custard.


Vanilla Cashew Custard.

  • 1/2 cup cashews.
  • 1 vanilla pod, scraped.
  • 1 tbsp irish moss (optional)
  • 2 tbsp agave, honey or maple syrup.
  • pinch salt.
  • water to blend to desired consistency.
Starting with 1/4 cup water, blend everything together until smooth. Gradually keep adding more water until you are happy with the consistency. I like it quite thin so that it pours easily. Enjoy this over simple sliced banana’s for a nostalgic childhood treat. It’s also great over Mixed Berry Crumble 🙂
If you are making this to go with the Raw Chocolate Truffle Pie,  pour the custard on a plate so that it just covers the surface area. Then place a generous slice of pie smack bang in the middle. If you’ve made the Chocolate Orange Hearts, loving place one on top of the pie for the definitive decadent desert!

2 thoughts on “Vanilla Cashew Custard.”

    1. Hey Kev, you should give it a try! It’s really easy. It works best with I high-speed blender but the one I made in the picture was done in a normal speed blender. You just need to blend for a bit longer to get in smooth, and maybe add a bit more water.

      Irish moss is an amazing ingredient. It’s flavourless but is so good for you and thickens raw deserts really well. It comes dry when you buy it, you need to clean it, soak it over night (if it is red moss you should soak it for about 3 days), then rinse it. Whizz it up in a blender until you have a gel. Stick it in whatever you like! It will keep in an air-tight container in the fridge for a couple of weeks.

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