Smooth and creamy custard…perfect served hot or cold spooned over pancakes, dolloped on granola, drizzled over fruit……the list goes on. Whether the sun shines or the wind blows, a spoonful of cashew custard will be you perfect companion!
This recipe was based on this vanilla bean custard over at Quirky Cooking, I took the vegan route and also added some extra ground chia for a more authentic vanilla bean appearance since I use vanilla powder and it doesn’t have the bean grains. You can vary the water content to get a thick or runny custard, if served cold the custard will have a thicker consistency…perfect for eating by the spoonful. I used approx. 500ml water and it gave a fairly runny custard when warm and a thicker pudding type custard when cold.
Sereved here with my nutty apple breakfast bake.
You’ll be seeing this custard in a few posts over the next few days as once I’d made a jugful I kept it in the fridge and then ate it with nearly all my snacks over the following week.
Recipe: Cashew custard
Makes 1 medium bowl
100g raw cashews
400-600g water (depending on whether you want thick spooning or thin pouring custard)
2 tsp vanilla paste or powder (best quality)
½ tsp ground nutmeg
1 tbs ground chia
70g agave (plus a pinch of stevia is you require additional sweetness to taste)
Ground the cashews to get a fine meal. Add all ingredients along with the cashews to medium pan and bring to the boil for 6 minutes stirring continuously until thickened.
Alternatively using a Thermomix, grind the cashews for 10 seconds speed 9 and then add all ingredients to the bowl. Cook the mixture at 90C speed 4 for 6 minutes.
If you love custard…you have to check out this coco-nana cashew custard! Or my simple cashew cream. I also used this custard recipe in these baked chocolate custard tarts.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.