Cashew Carob Pudding
|Cashew nuts||3⁄4 Cup (12 tbs)|
|Water||3 Cup (48 tbs)|
|Carob powder||3 Tablespoon, sifted|
|Soy powder||6 Tablespoon|
|Whole eggs/Egg yolks||5|
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.
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.