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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

Description

DELISH Dairy-Free and Egg Free Custard


Scale

Ingredients

  • 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

Instructions

  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. 

Nutrition

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

Keywords: vegan butternut custard