Shredded Carrots slow cooked with almond milk, roasted nuts and cardamom. Serve as is or top with toasted nuts, seeds and chia. Vegan Gluten-free Soy-free Nut-free option
CARROT PUDDING WITH CARDAMOM
1 tbsp vegan butter or oil
2 packed cups shredded carrots
2 to 2.5 cups thin cashew milk or 2.5 cups almond milk blended with ¼ cup raw cashews, or use soy milk or coconut milk to make nut-free
⅛ to ¼ tsp salt (use ⅛ tsp if using vegan butters)
2 to 3 tbsp coconut sugar or other sugar or sweetener
¼ tsp ground cardamom
a pinch of cinnamon
3 tbsp chopped nuts like cashews, almonds, walnuts (raw or roasted)
3 tbsp currants or chopped dried fruit like dates, raisins, figs
chia seeds, pepitas, coconut, currants for garnish.
Heat vegan butter/ oil in a skillet over medium heat. Add carrots and cook for 5 to 6 minutes, sitrring occasionally.
Add the non dairy milk and mix. Cook for 10 minutes.
Reduce heat to medium low. Add salt, sugar, cardamom, cinnamon and mix in. Add the nuts and dried fruit and mix in. Continue to cook partially covered for 5 to 15 minutes depending on your preferred consistency. The pudding thickens on cooling.
Serve warm or cold garnished with chia seeds, pepitas, dried fruits.
Add a tbsp or so more of currants or chopped dates and omit the sugar.