I love custard and since becoming a vegan, I have found it difficult to find a nice vegan custard that doesn't contain ingredients I would rather not put in my body. So if you love custard as much as I do, then follow this recipe - it’s super easy and takes around five minutes!
You will need a NutriBullet or an equivalent blender for this recipe. Put a handful of cashew nuts into the largest cup that comes with the NutriBullet and fill it with filtered water. You can judge how many nuts you will need. Essentially you are making it into cashew nut milk so a consistency similar to milk is what you are looking for. However, the thicker the milk to begin with, the thicker the custard will be.
Once it's blended, pour it into a saucepan and heat until the milk starts to boil and thicken. Reduce the heat slightly and add the cacao powder and coconut sugar and whisk. Again, you can add as little or as much of these ingredients as you like to suit your particular taste. Once you are happy with the flavour and everything is mixed well, it's ready. Serve with vegan cake or anything else you desire. Enjoy!
To make vanilla custard just omit the cacao powder and use vanilla extract instead.
The cashew nut milk has a neutral flavour so it can be used as a base for many recipes. Whatever you would usually make with a creamy sauce you can use cashew nut milk instead. For example, you could make a béchamel sauce to use with a lasagne or a cheese sauce to make vegan macaroni cheese. Just use your imagination and experiment.