Dessert / Vegetarian / Plant-based / Vegan
“Although this recipe is exceptionally easy, you’ll want to pay close attention while cooking it to get the right consistency. For the first couple minutes of stirring the liquid on the stovetop, it stays rather thin, and you may think that the recipe is a bust. But just as you’re giving up hope, the arrowroot will suddenly transform the consistency of the custard, beautifully thickening it, and you’ll want to take it off the heat before it becomes too thick. The timing of that moment may vary by a few minutes depending on your stove, so stay close by while the pan is on the heat, and use your best judgment to avoid a custard that’s overly thick or too loose (although it will taste delicious either way).” — Julie Morris
Yield: 6-8 servings
Reprinted with permission from Smart Plants: Power Foods & Natural Nootropics for Optimized Thinking, Focus, and Memory by Julie Morris, copyright ©2019. Published by Sterling Epicure.
1 cup raw cashews, soaked in water overnight
4 cups hot water
1 teaspoon matcha powder
7 tablespoons maple syrup
2 teaspoons vanilla extract
½ teaspoon sea salt
6 tablespoons arrowroot powder
1 ½ cups fresh blueberries or blackberries
Brain-Boosting Optional Topping: Top each serving with 1/2 teaspoon cacao nibs.
NOTE: Orange blossom water, a natural extract often used in Moroccan cuisine (and available in natural food stores and online), is a wonderful addition that adds a sensual, floral flavor to the custard. To use it, add 1 ½ teaspoons of orange blossom water to the matcha milk while you’re adding the maple syrup, vanilla extract, and salt to the pot.