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Corn Pudding and Cashew Vanilla Cream serves 6

2 1/2 c. fresh cashew milk (soak 3/4 c. cashews in water overnight, drain, rinse, place soaked cashews in blender with 3 c. water and blend until smooth. Place in a glass jar and store in the fridge.)

1/2 c. local honey (I use Clifford Farms, farmers market), if vegan use maple syrup

3 T. non-gmo cornstarch

6 peppercorns

1 fresh vanilla bean, cut in half and scraped (Caputo’s Market)

2 ears of local corn (farmers market)

pinch of real salt (local)

2 T. ghee, if vegan use coconut


1. Start by cutting the kernels off the cobs, then cut the cobs in pieces. Place the kernels, cob pieces, 2 c. of the cashew milk, a pinch of salt, peppercorns and scraped vanilla bean (save the insides for the cashew vanilla cream) in a wide saucepan. Over medium heat bring the milk to a boil stirring occasionally, as soon as it starts to come to a boil turn the heat down to a simmer for 10-15 minutes.

2. Pull the cob pieces and the vanilla bean out of the milk mixture, pour the rest of the ingredients into a blender and blend until smooth. Strain the corn mixture through a fine mesh strainer into a bowl, push the mixture through the strainer as well as you can. Discard the solids.

3. Rinse out the saucepan and pour the strained corn milk mixture back into the saucepan over medium heat, add the honey and whisk until dissolved. In a small bowl whisk the cornstarch into the remaining 1/2 c. cashew milk  until dissolved. Whisk the cornstarch mixture into the corn milk mixture. Continue to cook over medium heat until the starch begins to thicken, about 5 minutes. Whisk in the butter. Let cool and then ladle into ramekins. Wrap each pudding so a skin doesn’t form on top. Place in the fridge until well chilled.

DSCN3222DSCN3224DSCN3227DSCN3229DSCN3233Cashew Vanilla Cream

1 1/2 c. cashews, soaked for 4 hours or overnight, drained and rinsed

1/4 c.- 1/3 c. water

1/4 c.- 1/3 c. maple syrup

inside of scraped vanilla bean

pinch of real salt


1. Place the soaked, drained and rinsed cashews into your blender or food processor, pulse to break down the nuts. Next add the pinch of salt and inside of scraped vanilla bean, start the motor of whatever machine you are using. While motor is running add the maple syrup and then the water. You want it smooth but not runny. Place in the fridge until chilled. Use this to garnish the Corn Pudding!


This dessert is gluten-free, dairy free and totally indulgent! Sweet corn is a summer staple during the summer and an it seems that grilled corn was all the rage this year, but I couldn’t pass up this recipe when I was perusing last years fall issue of Edible Wasatch. I thought this was a great recipe to transition from summer to fall, it’s not to sweet and a creative way to extend that sweet summer corn just a bit longer.