Cashew Butter Pudding with Raspberry Sauce

<div class="title-wrap">
<h1 class="entry-title title flipboard-title" style="text-align: center;">Cashew Butter Pudding with Raspberry Sauce</h1>
</div>
<p style="text-align: center;"><em>Creamy Cashew Butter Vanilla Pudding with a tart Raspberry Sauce is comforting and delicious. This dessert is a homemade version of the childhood favorite.</em></p>
<ul>
         <li><span style="font-weight: 400;">Servings: 6 servings</span></li>
         <li><span style="font-weight: 400;">Prep time: 5 minutes</span></li>
         <li><span style="font-weight: 400;">Cook time: 15 minutes</span></li>
         <li><span style="font-weight: 400;">Total time: 20 minutes</span></li>
         <li><span style="font-weight: 400;">Chill time: 2-3 hours, if you want it cold</span></li>
</ul>
<h2>Ingredients:</h2>
<div class="wprm-recipe-ingredient-group">
<i><span style="font-weight: 400;">Cashew Butter Pudding</span></i>
<ul>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">1 cup granulated sugar (200g)</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">1 cup <a href="https://shop.pb2foods.com/products/pb2-cashew-powder">PB2 Cashew Powder</a> (144g)</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">¼ cup cornstarch (38g)</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">¼ teaspoon kosher salt (2g)</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">4 cups whole milk</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">1 ½ teaspoons vanilla extract</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">2 tablespoons unsalted butter</span></li>
</ul>
<i><span style="font-weight: 400;">Raspberry Sauce</span></i>
<ul>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">12 oz. raspberries (about 1 ½ cups)</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">½ cup granulated sugar (100g)</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">2 tablespoons freshly squeezed lemon juice</span></li>
</ul>
<h2>Instructions:</h2>
</div>
<div class="wprm-recipe-ingredients-container wprm-recipe-2877-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="2877" data-servings="9">
<ol>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Measure the sugar, <a href="https://shop.pb2foods.com/products/pb2-cashew-powder">PB2 Cashew Powder</a>, cornstarch and salt into a fine mesh strainer (or a sifter.) Sift over a medium saucepan to remove any clumps. </span><i><span style="font-weight: 400;">This will make for a smoother pudding. </span></i><span style="font-weight: 400;">Whisk to combine.</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Slowly whisk in 2 cups of the milk and heat over medium heat. Whisk until the mixture begins thickening, about 3-4 minutes.</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Add the rest of the milk in, whisking constantly until the mixture begins to bubble vigorously and has thickened enough to coat the back of a spoon, about 10 minutes.</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Remove from the heat. Add the vanilla extract and unsalted butter, stirring until combined.</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Pour into bowls or a large container to cool off. Serve once it’s no longer super hot.</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">While the mixture cools, make the sauce. Combine the raspberries, sugar and lemon juice in a small saucepan over medium heat.</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cook until the raspberries have broken down, about 5-8 minutes.</span></li>
         <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Let cool slightly and then serve with the pudding.</span></li>
</ol>
</div>
<div class="wprm-recipe-instruction-text">
<h2>Notes:</h2>
<ul>
         <li><b>How to store: </b><span style="font-weight: 400;">Let the pudding cool before transferring to an airtight storage container or a baking dish. Cover the surface with plastic wrap, pressing down to where the plastic wrap is touching the surface of the pudding to prevent a skin from forming.</span></li>
         <li><span style="font-weight: 400;">For a stronger vanilla flavor, you can replace the vanilla extract with vanilla bean paste.</span></li>
         <li><span style="font-weight: 400;">You can make this pudding vegan by using your favorite nondairy milk.</span></li>
</ul>
<blockquote><strong>For more recipes like this, check out the rest of our PB2 <a href="http://pb2food.com/Recipes/">Recipes</a> portfolio. You can find a list of all of our products available for purchase <a href="https://shop.pb2foods.com/collections/all?page=1">here</a>.</strong></blockquote>
</div>