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Blueberry Creamy Cashew Custard | 低糖健康绿奶昔

Serve:4 -5pax

Prep Time: 5-10 mins

It is such a pleasure to see the swirl of melting blueberries while enjoy eating this bowl of goodness dessert/snacks! I’m in love with this custard recipe. I hope you love it as much as I do.


Set A

  • 50 g raw cashew 腰豆

  • pinch of salt 盐

  • filtered water 过滤水

Set B

  • 1 egg 蛋

  • 15 g tapioca flour or arrowroot flour 地瓜粉或葛粉

  • 1 tsp vanilla essence 香草精

  • 1/2 tsp cinnamon powder 肉桂粉

  • 20g pure maple syrup/honey (may increase to your sweetness taste) 枫糖或蜂蜜

  • 300g filtered water 过滤水

  • Frozen blueberries (take it out from freezer only when you are ready to serve) 冻蓝莓


  1. Soak Set A for minimum 2-4 hours to reduce the phytic acid in nuts.

  2. Rinse thoroughly well and set aside.

Do it in Thermomix way:

  1. Place the cashew nuts into Thermomix mixing bowl. Add in 300g filtered water to blend to make cashew milk. Turn 1-2 min, speed 9.

  2. Add in egg, maple syrup, vanilla, cinnamon, tapioca flour accordingly. Turn 5 seconds, speed 9 to combine the mixture well.

  3. Set 6mins, temp 90C, speed 4 to cook the custard.

  4. Prepare frozen blueberries into different small dessert bowls, pour the warm custard over frozen blueberries, you will see the swirl of melting blueberries while enjoy eating this dessert!

  5. Enjoy!


Change frozen blueberries, to frozen stone fruits, frozen mangoes, frozen mixed berries, frozen pink dragon fruits etc.


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