Almond pudding is a traditional Indian desserts are loaded with ghee (clarified butter) and cream. The perfect blend of sweetness and spice in this carrot-based dessert hits the spot after a curry dinner. It’s a great way to enjoy your veggies.

Ingredients 

¼ cup cornstarch

2 cups vanilla almond milk

¼ cup plus 2 tablespoons

turbinado sugar

2 tablespoons unsalted creamy

almond butter

½ teaspoon almond extract

Method 

Place the cornstarch in a small saucepan on medium heat. Whisk in 3 to 4 tablespoons of the almond milk and continue whisking for 2 to 4 minutes, until there are no lumps. Do not let the mixture come to a boil.

Whisk in the remaining almond milk and all of the sugar, almond butter, and almond extract.

Continue to cook on medium heat, whisking often, until the mixture thickens but does not boil, about 8 minutes.

Pour evenly into four 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving. Store leftover pudding tightly covered in the refrigerator.