Looking for more free recipes?

Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.

four jars of creamy vegan custard with thyme leaves on a white counter

Vegan Butternut Custard with Thyme

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: dessert
  • Method: blender
  • Cuisine: vegan
  • Diet: Gluten Free


DELISH Dairy-Free and Egg Free Custard



  • 1 pound diced butternut squash
  • 7.5 ounces whole raw cashews 
  • 1/4 teaspoon of pink Himalayan salt
  • 1 teaspoon lemon zest
  • 1/4 cup maple syrup 
  • 2 teaspoons thyme leaves, fresh
  • 1 teaspoon vanilla extract


  1. Soak your cashews overnight or just steam them with the butternut squash. 
  2. In a sauce pot cover the butternut squash with water and bring to a boil. Cook until fork tender, if you forgot to soak your cashews, just boil with the squash. 
  3. Once ready, drain the water. Quickly transfer to a blender. 
  4. Add in the rest of the ingredients. Blend on high until smooth, about a minute.
  5. Distribute the thick, smooth custard to ramekins or bowls. Makes 4 cups. 

Recipe Notes:

  • Use pre-diced butternut squash, it makes it much easier. 
  • Use raw cashews. 
  • A high powered blender or food processor works best. 


  • Serving Size: 1 cup
  • Calories: 363
  • Fat: 23.4g
  • Carbohydrates: 36.1g
  • Fiber: 7.4g
  • Protein: 10.7g