Name: Butterfly Vanilla Lavender Cashew Custard
Ingredients: 4 c pure water; 2 c creamed raw white honey; 1/2 c lavender flowers; 1 lb cashews; raw (soaked and rinsed ); 2 c pure water; 1 c pure water; .75 c cornstarch; non gmo; 1 T butterfly pea flower powder; 1 T vanilla stevia; 1 tsp Himalayan sea salt

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Butterfly Vanilla Lavender Cashew Custard

Course: Dessert

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Equipment

Vitamix or Blendtec
silicone spatula
silicone whisk

Ingredients

Lavender Honey Syrup

4 c pure water
2 c creamed raw white honey
1/2 c lavender flowers

Cashew Cream

1 lb cashews; raw soaked and rinsed
2 c pure water

Thicken Custard

1 c pure water
.75 c cornstarch; non gmo
1 T butterfly pea flower powder
1 T vanilla stevia
1 tsp Himalayan sea salt

Instructions

Lavender Honey Syrup

Bring the water to a boil and add the lavender and honey.

Cashew Cream

Add the soaked and rinsed raw cashews to a high speed blender, along with the water. Blend on high for 60 seconds.
Pour the cream into a large pot and heat on medium for the next 5 minutes. Do not rinse the blender canister.

Additional Custard Ingredients

Add the Additional Custard Ingredients back into the blender and pulse a few times to mix everything together.
Pour ingredients into the pot and mix well with a silicone whisk. Stir the bottom with a silicone spatula, scraping the bottom and sides of the pot well.
Stir for a few minutes until the custard is thickened.
Remove the pot from the burner and allow to cool.
Refrigerate until ready to serve.