Cinnamon Scented Custard serves 6- 8
I’ve made this custard quite a few times lately and I kept tweaking the recipe because it was almost but not quite there. Now it’s there, and here it is.Even though Im calling it custard, there isn’t any cream or eggs in it- or even milk. Or sugar for that matter. Amazingly, it features cashews which create the creamy body and medjool dates for the sweetener.
1 1/4 C raw cashews soaked in warm water 20 minutes
1 1/2 C water + a few Tablespoons if needed to help blending
6 mejool dates, pits removed
1 Cup pumpkin puree
1 1/2 tsp vanilla
Generous pinch fine grain sea salt
2 teaspoons cinnamon
1/8 tsp nutmeg
2 pinches ground cloves
Strain the cashews from the water and combine all ingredients in a high speed blender.
Blend together until super creamy, stopping, scraping the sides of the container and blending again. Add Tablespoons of water if needed to help blend. Top with ginger snap cookies and enjoy!