When I had a month eating dairy-free, cashew butter and almond butter were my lifesavers when I was in the mood for something creamy that didn’t taste like coconut. Be warned, these puddings can be addictive!
Raspberry Cashew Puddings
Instructions
- Keep a few good looking raspberries aside. Then place the rest in a small bowl and smash with a fork or your hands until you have a chunky mess.
- Stir in the cashew butter until the raspberries are ‘rippled’ through it.
- Divide between two little glasses and top with the reserved berries. Eat now or refrigerate until you’re ready to serve.
Variations
pantry-friendly – frozen berries.
different nuts – replace cashew with almond butter, ABC butter, pistachio butter or macadamia butter.
nut-free – replace cashew butter with creamy cheese like ricotta or mascapone.
different fruit – any other berries, bananas or mangoes are all good.
sweeter – if your raspberries aren’t super sweet, add a pinch of stevia, sugar or your favourite sweetener.
keto / ultra low carb – serve dark chocolate instead.
Waste Avoidance Strategy
raspberries – use for another meal or freeze them.
cashew butter – keep it in the pantry.
Problem Solving Guide
not sweet enough – add a little powdered (icing) sugar or stevia to taste.
too runny – refrigerate for an hour or so to firm up.
too salty – next time use unsalted cashew butter! For now a little sugar may help to balance.
Serving Suggestions
Lovely in little tea cups.
Prepare Ahead?
I like these best on the day they’re made. Can be kept for a few days in an airtight container in the fridge. Keeps for months in the freezer.
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Add to my Old Favourite Recipes
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