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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.