Creamy Cashew Butter Vanilla Pudding with a tart Raspberry Sauce is comforting and delicious. This dessert is a homemade version of the childhood favorite.
Instructions
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Measure the sugar, PB2 Cashew Powder, cornstarch and salt into a fine mesh strainer (or a sifter.) Sift over a medium saucepan to remove any clumps. This will make for a smoother pudding. Whisk to combine.
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Slowly whisk in 2 cups of the milk and heat over medium heat. Whisk until the mixture begins thickening, about 3-4 minutes.
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Add the rest of the milk in, whisking constantly until the mixture begins to bubble vigorously and has thickened enough to coat the back of a spoon, about 10 minutes.
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Remove from the heat. Add the vanilla extract and unsalted butter, stirring until combined.
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Pour into bowls or a large container to cool off. Serve once it’s no longer super-hot.
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While the mixture cools, make the sauce. Combine the raspberries, sugar and lemon juice in a small saucepan over medium heat.
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Cook until the raspberries have broken down, about 5-8 minutes.
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Let cool slightly and then serve with the pudding.
Notes
How to store: Let the pudding cool before transferring to an airtight storage container or a baking dish. Cover the surface with plastic wrap, pressing down to where the plastic wrap is touching the surface of the pudding to prevent a skin from forming.
-For a stronger vanilla flavor, you can replace the vanilla extract with vanilla bean paste.