Just five ingredients involved in this super creamy, mouth watering pudding!
Here's what you need;
Here's what you do;
Add all ingredient in a blender and blend on high until smooth. Transfer to individual containers to refrigerate to set. That's it!
Want to add a little crunch? Top the pudding with nuts, seeds or coconut flakes!
Want to super charge this recipe? Blend in a handful of spinach or mix in protein powder, maca powder, collagen... basically whatever floats your boat!
... or any other type of nut milk.
Cashew milk is definitely my favourite but this recipe is basically just a guideline to make any type of nut/seed milk that you'd like. Almond, hemp, hazelnut, pistachio, walnut - the options are endless!
What you need;
What to do;
Soak the nuts or seeds overnight in water. Rinse and add to blender with 4 cups of water. Blend on high until super smooth. Depending on the strength of your blender most milks will not need to be strained. However, if you find there are little bits floating around strain with a cheese cloth or clean tea towel before storing in a pitcher.
I usually omit the sweetener and flavouring and just keep it simple. Nut milks will last 3 - 4 days in the fridge. OR, you can freeze in ice cube trays and pop them in smoothies!
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