Cashew Pudding

Cashew Pudding is one of those recipes where a powerful blender such as a Vitamix really shines. Only a few ingredients and a little preparation is needed for this delicious, nutrient dense dessert.  It also doubles well for a filling snack, and pairs very nicely with the carob mint cake in the 'Comfort Food' recipe book.  (Keep the pudding in the fridge until you're ready to place a generous dollop on each piece of cake and serve.)  The basic idea for this pudding came from my dear friend 'Grandma' Rose, as my kids refer to her. What a blessing to have people in our lives who love and pray for our kids, as Rose and her husband Hans do.  I am so thankful! There are 3 options below to choose from: each lighter and fluffier than the one before.  Have fun finding your favorite! 

Option 1:

1 1/2 cups raw cashews, soaked in water overnight.  (Once drained, produces the 2 cups needed )

1/4 cup 100% maple syrup

2 teaspoon fresh lemon juice

Option 2:

Add to option 1: 

1/2 cup organic canned coconut milk  (mix up entire contents of can and measure out 1/2 cup)

1/4 teaspoon vanilla extract (or vanilla powder)

Option 3:

Same as option 2, but: increase coconut milk to 2/3 cup 

                                     add 1 additional teaspoon of lemon juice

Place all ingredients in the blender.  Blend on high until mixture is smooth, rich and creamy.  (The plunger that comes with the Vitamix will be needed to successfully mix option 1 especially.)  Spoon into a container, cover tightly and chill in the fridge for 8-24 hours.  Remove from fridge and serve immediately.

Enjoy!