Not a week goes by that I am not blown away by what’s possible in the world of plant-based cooking. I keep encountering new and whole-food methods for eating well, and compassionately, while also going easier on the environment. Old me would have passed on “vegan pumpkin pudding” without missing a beat.
That said, I do think the science is much better these days with regard to dairy-free and meatless options – real food, that’s good and good for you.
This week I finally got around to making something I’ve had on my list for a while now, “instant” cashew pudding. I don’t know who discovers such things, but cashews have natural thickening properties, and I decided to give pumpkin a go with them. It was a real winner and this super simple alternative to baking a whole pie will be well used for the duration of the cooler months.
One of the things that makes me happiest lately, is when my mother says something is “yummy-yummy” and really means it. This pudding was one of those big wins with mom, as was the Corn and Sausage Stew, which also got rave reviews from reader’s of my weekly column in the local paper. In both creations you never have a single thought that they are anything other than just plain delicious food.
When I tire of pumpkin, I will make another version of this pudding with chocolate. Then I’ll just have to see what else I can conjure up with my BFF, the cashew. Stay tuned for that!
For those with a sweet tooth, you may want to drizzle with a little maple syrup when serving. I also tend to have crystalized ginger on hand during the holiday season, so I added a bit for garnish.
Ingredients
- 1 cup raw cashews, soaked up to 8 hours
- 1 cup pumpkin
- 1 cup coconut milk
- ½ - 1 tsp. cinnamon
- ½ - 1 ginger
- 2-3 Tbsp. maple syrup
- Pecans for garnish, optional
Instructions
- Drain and rinse the cashews.
- In a blender or food processor, puree the pumpkin, coconut milk, and cashews until smooth. Add remaining ingredients, except pecans, and pulse several times to combine.
- Taste and adjust seasoning, then spoon into dessert bowls and chill. Don't forget your pecans when you serve it!
I am so looking forward to Thanksgiving when I can serve up some of your awesome recipes. I SO love cashew cream! Thank you for thinking up new ways to use it!
Thank you, Marie!
OMG, I actually have all these ingredients in my pantry right now so I have no excuse to try it!
Fantastic! It’ definitely on this season’s top 5 recipes for me.