VANILLA WALNUT PUDDING

For a Mexican version, whisk in a half teaspoon of unsweetened cocoa powder and one sixteenth teaspoon of cayenne pepper. Since walnut milk is lower in fat, boil the mixture for several minutes. Freshly grated lemon zest and ground cinnamon would be nice additions.

SERVES: 1

INGREDIENTS:

• ¹/4 cup plus 2 tablespoons raw unsalted walnuts, soaked for several hours or overnight
• 1 cup hot water
• 1 tablespoon plus 2 teaspoons agave nectar
• ¹/2 teaspoon vanilla extract
• ¹/8 teaspoon kosher salt
• 1 ¹/2 teaspoons cornstarch

INSTRUCTIONS:

1. RINSE and drain the walnuts.
2. Add to a high-speed blender, along with the fresh hot water and the agave nectar, vanilla, and salt.
3. Puree until smooth, about 1 minute. (Do not strain.)POUR into a small heavy saucepan.
4. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.
5. BRING the mixture in the saucepan to a boil over medium-high heat.
6. Once the mixture comes to a boil, whisk in the cornstarch mixture, stirring, and boil until the pudding thickens, about 8 minutes.
7. Pour into one 8-ounce dessert glass or coffee cup.
8. Serve warm or cover, chill until cold (at least 2 hours), and serve cold.