Creamy Cashew Pudding

Who isn’t always on the quest for a healthy dessert (or even breakfast)? This cashew pudding is so easy and delicious. It is loaded with nutrient-rich raw cashews, it’s a great source of manganese, magnesium, phosphorus, copper and vitamin K. With the addition of coconut oil and a touch of raw honey, it’s also bursting with anti-viral, anti-bacterial and anti-fungal properties, along with plenty of enzymes and antioxidants!

Creamy Cashew Pudding
serves 2

Ingredients:

1 cup raw cashews, soaked*
1 teaspoon vanilla extract
1 teaspoon coconut oil
2 teaspoons raw honey
1/4 cup filtered water, or almond milk
pinch of sea salt

*To soak cashews: Soak 1 cup raw cashews in 2 cups of filtered water, so that they are completely covered in liquid. Lightly cover the bowl with a towel, and allow to sit at room temperature for 2-3 hours. Drain completely and rinse the cashews well before using. (Keep refrigerated if not using them right away.)

Directions:

Combine all of the ingredients in a blender or food processor, and blend until very smooth and creamy.

Be sure to taste the results and adjust the sweetness, if necessary, then transfer to the fridge (or freezer, if you’re impatient!) to chill before serving.