Salted Caramel Apple Cider Budino
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
- Place the aquafaba in a high speed blender and run on high for a minute or until frothy and bit “fluffy.”
- Add the remaining ingredients, and blend until smooth and creamy.
- Grease 4 3 inch ramekins, or other small baking dish. Divide custard between each dish.
- 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.
- Let cool and chill for at least 4 hours. Serve with yogurt, fruit, and granola.
To make the cider caramel:
- 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.
- 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.
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 =)