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No Bake Vegan Pumpkin Custard

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No Bake Vegan Pumpkin Custard
6 servings Easy
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Ingredients (11)

  • 1/2 cup cashews
  • 1 tablespoon agar flakes
  • 1 pinch celtic sea salt
  • 1 1/4 cups water, boiling
  • 1 1/2 cups pumpkin (or other winter squash)
  • 1/4 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
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I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy no cook recipe which provided the inspiration for my custard base. I am quite intrigued with this no fuss method of making custard and look forward to using it for many other flavor variations.


  1. 1Place cashews, agar and salt in a blender and process to a fine powder
  2. 2Pour boiling water into blender and process on high speed
  3. 3Add pumpkin, agave and vanilla and process again until smooth
  4. 4Blend in cinnamon, nutmeg, cloves and lemon zest
  5. 5Pour custard into ramekins or half cup mason jars
  6. 6Refrigerate until set, about 30 minutes
  7. 7Serve
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