Vegan_Pumpkin_Cream_1
Happy Monday, friends! I hope your week is off to a great start. I’ve got the slightest case of the Mondays today, but this week is going to be super busy on the work front, so I better snap out of it quick. Please excuse me if posting is a little slower over the next couple weeks. If nothing else, I’ll be checking in with more life updates and fewer recipes.

Maybe the reason I’ve got a case of the Mondays has something to do with the fact that our weekend was so busy/fun. We took a trip to NW Iowa to help my mom with a weekend of yard work before the snow falls, which included cleaning gutters, trimming back plants and sorting through boxes of stuff in the basement. I may have also discovered my prom dresses in the basement and had fun trying them all on Friday night.

Other weekend highlights:
-Coffee with Kayla. I’m pretty sure we could have chatted all day if we had the time.
-Tasting Victory Bars for the first time! My cousin is launching a new line of vegan and gluten-free nutrition bars and they are amazing. They’re officially launching in January, so look out for more information. And in the meantime, go like their Facebook Page. (pleeeasseee?!)
-Having coffee with our good friends, Cassie and Heath! Always a breath of fresh air to chat with people who have been friends since high school.

Switching gears a bit, I do have a recipe to share today! I made this Vegan Pumpkin Cashew Custard a few weeks ago when I was looking for something a little healthier to satisfy my sweets craving. Although cashew cream of any sort isn’t exactly low calorie, it certainly is much better than sitting down with a piece of pie or a bowl of ice cream. Plus, I love that cashew cream contains a little more protein than other desserts.

If you’re looking for a little something sweet to end your night, I would highly suggest making a batch for the week and helping yourself to a scoop each night. I’ve been topping mine with a little bit of Greek yogurt for a healthier take on whipped cream, but I could also imagine a sprinkle of graham cracker crumbs or a drizzle of chocolate sauce making a nice addition.

Vegan Pumpkin Cashew Custard
 
Prep time

Total time

 

Serves: 4

Ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 cup cashews, soaked in water for at least 3 hours and drained
  • 2 tablespoons maple syrup
  • 3 packets stevia natural sweetener
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • Pinch of nutmeg

Directions
  1. Combine all the above ingredients in a food processor or high powered blender (such as a Vitamix) and process or blend 2 to 3 minutes or until nearly smooth.
  2. If you like a little more texture, feel free to process less until you reach your desired consistency. Refrigerate for at least 1 hour. Spoon into dishes to serve.

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  • http://www.journeytojoseph.com Kayla

    So wonderful to chat with you — and yes, we could have talked forever! :) So fun that our paths get to cross!