Quick and easy fall dessert
Kabocha Squash Cashew Pudding is rich, creamy, and packed with wholesome ingredients. This recipe combines Kabocha squash puree, cashews, orange/lemon juice, light coconut milk, and pumpkin spice mix. It is sweetened with maple syrup and it comes together in just a few minutes.
Dietary requirements: vegan (dairy-free), gluten-free, high in fiber, grain-free, and soy-free.
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Meet the ingredients
- Kabocha squash puree (see How to make Kabocha squash puree)
- Orange or lemon juice
- Pumpkin or gingerbread spice mix
- Maple syrup
- Light coconut milk
Kabocha squash – a versatile japanese pumpkin
Have you tried this bright-orange flesh Japanese pumpkin yet? Kabocha squash has a rich texture and flavor that is almost similar to a sweet potato and a pumpkin combined.
In terms of nutrition, it has quite a lot to offer:
- It is an excellent source of vitamin A (it provides almost 300% of the daily value for a 2,000-calorie diet).
- It also a good source of vitamin C and provides small amounts of iron, calcium, some B vitamins, potassium, and magnesium.
- Even though kabocha is naturally sweet, it is pretty low-carb and keto-friendly.
- The skin is edible and an excellent source of fiber.
1 cup (245g) of cooked kabocha squash contains approximately:
Dietary fiber: 2.7
How to make it
SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
Place all the ingredients into a high-speed blender and process briefly until smooth and creamy.
Serve in jars, top with coconut whipped cream or coconut yogurt, and garnish with red currants.
Tips and how-tos
Kabocha squash: Butternut squash is an excellent alternative to Kabocha.
Maple syrup: If you prefer, replace it with agave syrup.
Pumpkin spice mix: If you don’t like it, add gingerbread spice mix or cinnamon powder instead.
Kabocha Squash Cashew Pudding is:
- Vegan (dairy-free)
- Quick and easy to make
- High in fiber
- Creamy and delicious
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Kabocha Squash Cashew Pudding
Kabocha squash orange pudding
- 300 g Kabocha squash puree
- 100 g cashews soak in water at room temperature for at least 4 hours.
- 50 ml orange or lemon juice
- 80 ml maple syrup
- 1/3 teaspoon pumpkin spice mix
- 60-100 ml light coconut milk or until you reach the desired consistency
Kabocha squash cashew pudding
- Place all the ingredients into a high-speed blender and process briefly until smooth and creamy.
- Serve in jars, top with coconut whipped cream or coconut yogurt, and garnish with red currants.
* The nutritional information provided is calculated automatically and should be used as an estimate.