Butternut Pudding
Serves: 4
A no-cook, smooth, creamy and delicious vegan pudding made with butternut squash
  • - 1 cup raw cashews, covered with water and allowed to sit overnight
  • - about 1 cup roasted butternut squash pulp, about 1 small butternut squash
  • - ½ cup coconut cream, chilled
  • - 3 tablespoons Maple syrup
  • - ½ teaspoon pumpkin pie spice
  • - ½ teaspoon pure vanilla extract
  1. Drain cashews well. Place in a blender.
  2. Place butternut squash pulp in a fine mesh sieve. While working over a bowl or a sink, press down gently on the solids to remove excess water. Place 1 cup sieved pulp to the blender with the cashews. Add the rest of the ingredients. Starting on low, process mixture, gradually adding speed and blending until mixture is completely smooth and has a pudding consistency.
  3. Spoon pudding into ramekins. Serve immediately or refrigerate.
Recipe by Holcomb Farm at http://holcombfarm.org/simply-fresh-week-17-butternut-squash/