Pumpkin Custard

½ cup cashews
1 tablespoon
agar flakes
1 pinch celtic sea salt
1 ¼ cups water, boiling
1 ½ cups roasted pumpkin (or other winter squash)
¼ cup
agave nectar (plus a little more if you want it sweeter)
1 tablespoon
vanilla extract
1-2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
¼ 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


Makes 6 servings


(from elanaspantry.com)

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