Photo: Ernest Porzi
No Bake Vegan Pumpkin Custard Recipe
11 ingredients
6 servings
openrecipes
I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy...
Estimated Nutrition (whole recipe, rough)
303
Calories
7g
Protein
14g
Fat
43g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Agar | not in our table | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup cashews
- 1 tablespoon agar flakes
- 1 pinch celtic sea salt
- 1 1/4 cups water, boiling
- 1 1/2 cups pumpkin (or other winter squash)
- 1/4 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes