Cashew Maple Syrup Custard

Cashew Maple Syrup Custard

Serves 6
Prep time 3 hours, 15 minutes
Cook time 10 minutes
Total time 3 hours, 25 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Warm
Dairy-free cashew maple syrup custard.


  • 100g raw cashews (soaked for 3 hours, then rinsed and drained)
  • 600ml water
  • 1 teaspoon vanilla essence
  • 2 eggs (lightly beaten)
  • 2 teaspoons maple syrup
  • 2 1/2 tablespoons corn flour


1. In a food processor, grind the cashews to fine grains.
2. Add the water to the food processor and whiz for 1 minute.
3. Transfer the cashew "milk" to a medium saucepan, reserving about 1/4 of a cup. Add the vanilla, eggs and maple syrup and whisk until well combined.
4. Mix the corn flour with the reserved "milk" to a smooth paste, then whisk into the rest of the custard mixture.
Heat the custard over medium heat, stirring continuously for 5 to 10 minutes until thick.
Cashew Maple Syrup Custard
6. Serve warm.
7. Left over custard can be stored in the fridge for a few days.


Low Chemical / Failsafe

This recipe is adapted from Quirky Jo's Cashew-Honey-Vanilla Bean Custard.  If you want to do this in a Thermomix check out Jo's recipe for details.

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