Gluten-Free Dairy-Free Serves 8
Ingredients
- 2 1/2 Cups Roasted Cashews
- 4 Tbsp Vegan Butter
- 2 Tbsp Agave Syrup
- 1 Cup Cashew Yogurt
- 1/4 Cup Cornstarch
- 1/3 cup Maple Syrup
- 1 Tbsp Pure Vanilla
- 2 Cups Mixed Berries
- Fresh Mint
- 2 Cups Coconut Milk
Directions
Treat baking dish with the nonstick option of choice (parchment works great). Prepare crust by blending nuts and agave while still leaving it slightly chunky. Transfer into the dish and place in the freezer to set.
In a large pot, combine yogurt and cornstarch until fully combined. Add maple syrup, milk, and salt. Cook over medium-high heat string frequently until mixture thickens up. Remove from heat and add butter and vanilla. Let cool for 10 minutes.
Transfer custard into crust and put into the fridge for 1-2 hours to set up; just before serving, top custard with fresh fruit and mint. Enjoy!