Matcha Cashew Pudding
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This decadent-tasting Matcha Cashew Pudding is a healthy vegan recipe with no sugar, egg, and dairy used does not involve any baking or cooking.
All you need is a blender or food processor at home to blend everything. Matcha Cashew Pudding is definitely my new favorite nutrient-packed breakfast because it is super delicious and easy to make.
Cashew Benefits
Cashews are high in fat, rich in vitamin E, and a good source of minerals, particularly magnesium, iron, and zinc. Magnesium plays an important role in the strengthening of the bones and in the activity of enzymes. They also contain iron, which provides life-giving oxygen to organ systems through its role in red blood cell production. While zinc is critical to immune health and healthy vision.
They have higher saturated fat than other nuts like almonds and walnuts. Unsaturated fats are healthy fats which are important to include as a part of a healthy diet. These fats help reduce the risk of high blood cholesterol levels and have other health benefits when they replace saturated fats in the diet. Therefore, cashews are also frequently recommended to help lower risk of heart disease.
Why Do You Soak the Cashews?
The creamy and rich taste and texture come from blended soaked raw cashews. One great reason to soak nuts is that they have more taste improvement after they are soaked and rinsed. After soaking the nuts, you will notice some residue and tannins released into the water. The residue has that astringent, mouth-puckering taste. After they are rinsed, you will be left with buttery and soft nut which will make them blend more smoothly.
Soaking nuts can also improve their nutritional value. Nuts can be a terrific nutrient-dense snack or addition to a meal, but they can also contain moderate phytic acid and enzyme inhibitors. Phytic acid is biologically necessary for the plant, as it helps safeguard the nut until proper growing conditions are present and germination can occur. However, these enzyme inhibitors can cause potential problems in humans by binding to nutrients in the body. The process of soaking reduces the anti-nutrient content and improve the body’s ability to digest and absorb nutrients.
More Matcha Recipes
Do you love matcha? I think you will love these matcha recipes!
- Matcha White Chocolate Cookies
- Matcha Panna Cotta
- Iced Matcha Latte
- Strawberry Matcha Brownies with White Chocolate
- Eggless Matcha Tiramisu Cake
Ingredients
- 1 1/2 cups (225 gr) raw cashews, soak for at least 2 hours or overnight
- 1 tbsp matcha powder
- 4 tbsp honey/maple syrup
- 3/4 cup (180 ml) almond milk
Instructions
- Combine all of the ingredients in a blender or food processor, and blend until very smooth and creamy.
- Be sure to taste the results and adjust the sweetness. Chill for and hour to set before serving.
