Inspired by the flavors of India, this light golden pudding is rich and exotic. Since the cashew milk is naturally higher in fat, it barely requires the cornstarch.
Note: Cashews must be soaked in advance, preferably overnight.
- Cook Time
- Prep Time
- ¼ cup plus 2 tablespoons raw unsalted cashews, soaked for several hours or overnight
- 1 cup hot water
- 1 tablespoon plus 2 teaspoons agave nectar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon curry powder
- ⅛ teaspoon kosher salt
- 1⁄₁₆ teaspoon cayenne pepper
- 1½ teaspoons cornstarch
1. Rinse and drain the cashews. Add to a high- speed blender, along with the fresh hot water and the agave nectar, cinnamon, curry powder, salt, and cayenne. Puree until smooth, about 1 minute. (Do not strain.)
2. Pour into a small heavy saucepan. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.
3. Bring the mixture in the saucepan to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the cornstarch mixture, stirring, and boil until the pudding thickens, about 1 minute. Pour into two 8-ounce dessert glasses or coffee cups. Serve warm or cover, chill until cold (at least 2 hours), and serve cold.