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No Bake Vegan Pumpkin Custard

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6 servings Easy
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Ingredients (11)

  • ½ cup cashews
  • 1 tablespoon agar flakes
  • 1 pinch celtic sea salt
  • 1 ¼ cups water, boiling
  • 1 ½ cups roasted pumpkin (or other winter squash)
  • 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

Getting into the spirit of the season, I whipped up this no bake vegan pumpkin custard. Quick and easy to make, it is gluten free, dairy free and the perfect way to end an autumn meal.

Instructions

  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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