I LOVE Vanilla pudding. Always have.
Vanilla is one of my favorites. I usually cook a pudding with plant based milk.
But this time I had a different idea.
When I cook my creamy sauces, the cashew cream always thickens the sauce.
I never need to use a thickener like a starch.
The moment the cream hits the hot pot, it thickens.
Cashews are a great and important little seed. It actually is not a nut!
100g of raw cashews are a great source of magnesium (73%), Iron (37%), Vitamins B6 (20%).
It also is a source of calcium (3%).
100g contain 44% fat,...
but please (for the MM followers) read what MM has to say about Cashews first,
before you ban them.
www.medicalmedium.com/blog/cashews
So for me this kind of cooking is a good way to get good nutrients into my body.
And it is so delicious too.
We really enjoyed this pudding. Topped with fresh berries, this really was a delight.
I only enjoy a small serve of it, because of the higher fat content.
But I am sure a small serve is something to really enjoy ... and also feed the soul.
It is strawberry season, so a great way to use strawberries :-)
I did 2 serves of pudding, but had a good amount leftover. Another 2 serves.
The recipe is for 4 serves. But, if you only like 2 serves like me,...
I used this pudding also for a cake.
It was just perfect. Have a look at the end of this recipe.
For this Vanilla Pudding you need:
300g raw cashews
300ml filtered water
5 tbsp maple syrup
1 pinch of pink salt
1 big fresh vanilla pod (the seeds inside)
1,5 tsp potato starch
Directions:
1. add cashews and water into a Nutribullet or high speed blender and blend until smooth.
2. Add the cashew cream and vanilla seeds and pinch of salt into a pot and bring carefully to a simmer.
It should bubble,... go to middle heat and keep it on a low simmer.
Stir constantly when it starts to heat and thicken.
It will stick and burn to the ground of the pot if you don't.
3. Mix the starch with a small splash of water and mix well.
4. Add to the pot and stir well. Turn the heat down to a minimum.
5. Add the maple and bring with a good stir together. I used a cake spatula for this.
6. Turn off the heat. But stir a bit longer for the creaminess.
7. Fill into glasses and cool down complete. When cold, refrigerate and chill for a couple of hours.
Best is to make the pudding one day ahead. It also will taste better when you make the pudding ahead.
8. When serving up,... cut some strawberries and mix with blueberries.
Marinate with a splash of maple syrup and cinnamon,... top on the pudding and enjoy :-)