Salted Caramel Apple Cider Budino

Who here is a fan of rich, dense, custardy dessert? How about salted caramel? Yessss, and yessss! I thought so!
There is something about super creamy, egg-y desserts that is irresistible this time of year. I know this isn’t what comes to mind when you think of plant-based clean eating, but you can indulge in custard-esque treats without the dairy, sugar, or eggs! Case in point, this Salted Caramel Apple Cider Budino.

Don’t panic! Budino is just the sophisticated Italian name for pudding. And plant-based means no risk of curdling eggs – your blender does all the work here. Oh, and the magical bean liquid we call aquafaba, aerates the custard, bordering on a mousse. Adding dates and homemade vegan caramel adds a certain sex appeal to this silky, rich confection. Oh, and I snuck cider in the caramel for some Holiday spice and maximum flavor! Top with some creamy yogurt, crunchy granola, and fresh fruit – and it’s a delicious and stunning holiday confection!

Ashley Cox is Culinary Arts graduate and personal chef specializing in sustainable, plant-based food,
special diets, and holistic living. She worked as a Raw Vegan Chef for two years in the Chicago Suburbs where she discovered her passion for vegan cuisine and taught raw food classes. She resides in Forest Park and enjoys yoga, exploring Chicago, traveling, and cooking for anyone who enjoys a fresh healthy meal. Her philosophy is eat pure, eat simple, and listen to your body, because when you nourish your body, you nourish your soul!  Check out her blog, The Naked Food Life. You can follow her on Instagram and Pinterest.

Salted Caramel Apple Cider Budino

Salted Caramel Apple Cider Budino

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Prep Time 10 min Cook Time 25 min Serves 4 servings     adjust servings

A creamy Italian pudding packed with caramel flavor and winter spices. It's made with only plant-based ingredients and quickly made in a blender!

Ingredients

• 1/2 c aquafaba
• 1 c cashews , soaked for at least 4 hours, strained, and rinsed
• 1/4 Cider Caramel (recipe below)
• 3-4 soft large dates
• 2 tsp lemon juice
• 1/2 tsp Himalayan sea salt
• Oil or pan spray, I like Chosen Foods Avocado Oil Spray
• For serving: Coconut yogurt, fresh fruit, homemade granola

Cider Caramel

• 1 1/2 c pure apple cider
• 1/2 c coconut sugar
• 3 tbsp Nutiva butter-flavor coconut oil
• 1/2 tsp Himalayan sea salt
• Optional: 1/4 c coconut cream

Instructions

1. Place the aquafaba in a high speed blender and run on high for a minute or until frothy and bit “fluffy.”
2. Add the remaining ingredients, and blend until smooth and creamy.
3. Grease 4 3 inch ramekins, or other small baking dish. Divide custard between each dish.
4. Bake in the center rack of the oven at 300 degrees for about 20-23 minutes, for small ramekins or longer for bigger dishes. The center should be not quite set, like a cheesecake.
5. Let cool and chill for at least 4 hours. Serve with yogurt, fruit, and granola.

To make the cider caramel:

1. In a medium saucepan, reduce the cider by half (You should have ¾ cup). This will take at least 20 minutes. The liquid should be simmering but not boiling.
2. Add the coconut sugar and salt, and continue to simmer until the caramel is syrupy, about 10 minutes. Lower the heat and whisk in the oil. For a richer sauce, whisk in ¼ c coconut cream. Transfer to a container to cool.

by Melissa King

Recipe Notes

Note: Budino is typically served in the ramekin, but I baked mine slightly longer so I could invert it for a prettier presentation =)