A delicious vegan version of the classic vanilla custard slice, made with a creamy cashew-based custard and a crunchy cookie base.
Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 2 tbsp cornstarch. 1 tsp vanilla extract. Pinch of turmeric for color. 8-10 vegan vanilla cookies. 1/4 cup melted vegan butter. Fresh berries, for garnish.
Instructions: Put the cashews that have been soaked, coconut cream, maple syrup, cornstarch, vanilla extract, and turmeric in a blender. Mix until it's creamy and smooth. Put the mixture in a saucepan. Cook it over medium heat while stirring it all the time until it gets thick. Take it off the heat and let it cool down a bit. Pulse the vanilla cookies in a food processor until they are small pieces. Melt some vegan butter and add it. Pulse again until everything is mixed. To make the base, press the cookie mixture into the bottom of a baking dish that has been lined with parchment paper. Spread the custard mixture out evenly over the cookie base after it has cooled a bit. Put the custard slice in the fridge for at least two hours, or until it's set. After it's set, cut it into squares and top with fresh berries.
Prep Time: 20 minutes
Cook Time: 10 minutes
Lee Triplets
