Pumpkin Custard

• 1/2 cup cashews
• 1 tablespoon agar-agar flakes
• 1 pinch celtic sea salt
• 1 1/4 cups water, boiling
• 1 1/2 cups pumpkin (or other winter squash)
• 1/4 cup agave nectar (plus a little more if you want it sweeter)
• 1 tablespoon vanilla extract
• 1 -2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1/4 teaspoon lemon zest

1. Place cashews, agar and salt in a blender and process to a fine powder.
2. Pour boiling water into blender and process on high speed.
3. Add pumpkin, agave and vanilla and process again until smooth.
4. Blend in cinnamon, nutmeg, cloves and lemon zest.
5. Pour custard into ramekins or half cup mason jars.
6. Refrigerate until set, about 30 minutes.
7. Serve.

cashews, agaragar, celtic sea salt, water, pumpkin, agave nectar, vanilla, ground cinnamon, ground nutmeg, ground cloves, lemon zest

Taken from www.food.com/recipe/pumpkin-custard-332599 (may not work)