#Instant pudding cashew milk recipe full#

Stir in the vanilla and turn off the heat and let steam, covered for 10 minutes or so. Cover the pot and bring the mixture to a boil. Once the millet is toasted, add the remaining ingredients to the pot and stir to combine. (Soy milk tends to 'curdle' like real buttermilk the most.) Mix it up, let it rest for about five minutes, then use it in your recipe to replace the liquid. The goal is a light toast, so be careful not to burn it. Make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of plain, unsweetened non-dairy milk.

Reduce the heat and simmer for 10-15 minutes or until most of the milk has been absorbed, the pudding has thickened and gotten creamy and the pearls have lost their opaqueness. Add the millet to a medium pot with a lid, and toast it over medium heat, stirring frequently, until the millet starts popping. In a smallish pot, place all of the ingredients except the vanilla and bring to a gentle boil, stirring often as to prevent the pearl from sticking to the bottom of the pot. You could use another non-dairy milk but I find the cashews to lend a creaminess and a fullness that another nut or even a soy or rice milk may not offer. The fat in cashews is mostly unsaturated and they are a good source of protein ( source ).

#Instant pudding cashew milk recipe full#

Play with the flavors by adding chocolate or using coconut milk in place of or in addition to the cashew nut milk. Cashew milk is full of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. I love this pudding, super creamy, super yummy and super comforting.