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Curried Cashew Pudding

Curried Cashew Pudding

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.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 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.