Vegan Carrot Almond Breakfast Pudding

Step 1

Heat 1 tsp of oil in a large non-stick wok or wide saucepan. Add the grated carrots and a very small pinch of salt. Stir well and then cover with a tight lid that can hold some water on the top. This helps the carrots steam without burning and it also helps them cook faster. Let the carrots cook 15 minutes, stirring a couple of times to ensure they are not sticking to the bottom.

Step 2

Blend the dates with 1 cup of almond milk and add to the carrots along with the almond flour. Add the cardamom and mix well. Cover again with a lid, again add some drops of water to the lid, and let the carrots cook for another 15 minutes, stirring a few times in between.

Step 3

By this time the carrots should have absorbed all the almond milk and become fairly dry. If there's any visible liquid, cook uncovered for a few minutes until it reduces. Add the remaining 1 tsp of oil and stir the carrots well to mix. Cook, stirring frequently, uncovered, for another 10 minutes. The carrots should have a much darker hue by this time and should be very tender and without the earthy flavor.

Step 4

Add the vanilla and the remaining 1 1/2 cups of almond milk and cook until warmed through. If you like the pudding a little runnier, add more almond milk.

Step 5

If using the garnish, coat the bottom of a small skillet with cooking spray and cook the cashews and raisins, until the raisins plump up and the cashews are slightly golden. Sprinkle over the pudding before serving