As a child, I loved my grandmother’s tapioca pudding. Recently I was served a plant-based version that was really quite tasty. I begged for the recipe and here it is.
- ¼ cup raw cashews
- 3 cups almond milk
- ¼ cup maple syrup
- ¼ cup Minute® Tapioca
- 1½ tsp vanilla
Blend cashews and 1 cup almond milk in blender.
Place all remaining ingredients in a saucepan and place over medium heat. Stir in cashew mixture.
Bring to a boil. Turn heat to low and stir until tapioca is thickened.
Spoon into dessert dishes, cover, and chill in the refrigerator.
Serve with fruit topping.