Vegan Gluten-Free Pumpkin Pudding
Ingredients
Pudding mixture
- 200g cooked Japanese pumpkin or butternut squash or unsweetened pumpkin purée
- 1.5 cups (360ml) choice of plant milk
- 40g cashews (soaked in water for 2-4 hours or in hot water for 20 minutes, rinsed)
- 5 Tbsp. maple syrup or liquid sweetener
- 1/2-1 tsp cinnamon or pumpkin pie spice
- 1/2 tsp (1.5g) agar agar powder (can be reduced to 1/3 tsp (1g) for softer texture)
- 1 tsp vanilla bean paste
Caramel
- 3 Tbsp. coconut sugar
Other
- Coconut whipped cream or plant-based whipped cream
Preparation
To make the caramel, place 3 tablespoons coconut sugar and 1 tablespoon water in a small saucepan.
Cook over medium-high heat, stirring frequently until the sugar is dissolved.
Once small bubbles appear on the edge, keep it bubbling for 90 seconds and monitor closely to avoid burning.
Immediately remove from the heat and coat the bottom of each jar with about 1.5-2 teaspoons of the caramel.
Chill them in the freezer while preparing the pudding mixture.
In a high-speed blender, place all the ingredients except agar powder and blend well until smooth.
Add more sweetener if desired.
Pour the mixture into a saucepan and add agar powder, then mix well.
Gently bring to a boil and simmer while stirring constantly over medium heat for about 3-4 minutes or until thickened.
Strain the mixture and pour into the prepared jars over the caramel.
Chill in the fridge and serve with your choice of plant-based whipped cream.
Notes
Adjust agar agar amount for preferred texture; reduce to 1/3 teaspoon for softer pudding.
