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.
SERVES: 2
INGREDIENTS:
- 1/4 cup plus 2 tablespoons raw unsalted cashews, soaked for several hours or overnight
- 1 cup hot water
- 1 tablespoon plus 2 teaspoons agave nectar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon curry powder
- 1/8 teaspoon kosher salt
- 1/16 teaspoon cayenne pepper
- 1 1/2 teaspoons cornstarch
INSTRUCTIONS:
- Rinse and drain the soaked cashews. Add them to a high-speed blender, along with the hot water, agave nectar, cinnamon, curry powder, salt, and cayenne. Puree until smooth, about 1 minute. Do not strain.
- Pour the mixture into a small heavy saucepan. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.
- 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.
