Getting into the spirit of the season, I whipped up this no bake gluten free and vegan pumpkin custard. Quick and easy to make, it is also dairy free and the perfect way to end an autumn meal.
I am on a major pumpkin kick right now as is the rest of the family. Last weekend, my husband took the boys and their friend Josh to purchase pumpkins for Halloween; upon return the three little ones spent hours in the back yard carving their jack-o-lanterns.
½ cup (raw) cashews
1 tablespoon agar flakes
1 pinch celtic sea salt
1 ¼ cups water, boiling
1 ½ cups roasted pumpkin (learn how to roast pumpkin in 10 easy steps!)
¼ cup agave nectar or honey (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
- Place cashews, agar and salt in a vitamix and process to a fine powder
- Pour boiling water into Vitamix and process on high speed
- Add pumpkin, agave and vanilla and process again until smooth
- Blend in cinnamon, nutmeg, cloves and lemon zest
- Pour custard into ramekins or half cup mason jars
- Refrigerate until set, about 30 minutes
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.
For this recipe and my others, I would not recommend using canned pumpkin. First, I do my best to avoid canned foods whenever possible as most cans contain BPA, an endocrine disrupting agent linked to cancer.
Second, canned pumpkin is very wet, so I would not recommend substituting it for roasted pumpkin. My pumpkin recipes aren’t written for such a watery ingredient and probably won’t turn out well, unless several adjustments are made. If anyone does experiment with canned pumpkin, please stop by and leave a comment letting us know if it worked; there have been a couple of inquiries lately about this specific substitution.
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