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Cashew Carob Pudding

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Ingredients
  Cashew nuts 3⁄4 Cup (12 tbs)
  Water 3 Cup (48 tbs)
  Oil 3 Tablespoon
  Carob powder 3 Tablespoon, sifted
  Honey 6 Tablespoon
  Cornstarch 6 Tablespoon
  Soy powder 6 Tablespoon
  Salt 1⁄4 Teaspoon
  Whole eggs/Egg yolks 5
Directions

Make cashew milk by putting cashew nuts and water into the container of an electric blender and blending on high speed for 2 minutes.
Combine oil and carob powder in a saucepan.
Add honey and mix with a whisk until smooth.
Sift cornstarch and soy powder into a medium sized bowl.
Add cashew milk and stir with whisk until mixture is smooth.
Stir into carob mixture.
Add salt.
Cook over medium heat, stirring constantly until mixture has boiled for approx. 2 minutes. (If you prefer, you may cook it in a double boiler.)
Beat eggs or egg yolks and add a little of the pudding mixture to them, then add egg mixture to pudding.
Remove from heat.
Pour into serving dish.
Cool completely before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Pudding
Ingredient: 
Nut
Interest: 
Everyday

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