Serves 6
1/2 cup cashews
1 tablespoon agar flakes
1 pinch celtic sea salt
1 1/4 cups water, boiling
1 1/2 cups roasted pumpkin (or other winter squash)
1/4 cup agave nectar (or to taste)
1 tablespoon vanilla extract
1-2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/4 teaspoon lemon zest
Place cashews, agar and salt in a blender and process to a fine powder.
Pour boiling water into blender and process on high speed. Add pumpkin, agave and vanilla and process again until smooth. Blend in cinnamon, nutmeg, cloves and lemon zest.
Pour custard into ramekins or half cup mason jars. Refrigerate until set, about 30 minutes.
Recipe courtesy of Elana's Pantry.
