Photo: Ernest Porzi
No Bake Vegan Pumpkin Custard Recipe
11 ingredients
6 servings
openrecipes
Getting into the spirit of the season, I whipped up this no bake vegan pumpkin custard. Quick and easy to make, it is gluten free, dairy free and the perfect...
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
- 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
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