I love this pudding, super creamy, super yummy and super comforting. Play with the flavors by adding chocolate or using coconut milk in place of or in addition to the cashew nut milk. You could use another non-dairy milk but I find the cashews to lend a creaminess and a fullness that another nut or even a soy or rice milk may not offer. SUPER FRICKEN YUM.
Sweet Tapioca Pudding
3-1/2c cashew nut milk
¼c agave syrup or organic cane sugar
1/4c Organic Tapioca Pearls
1/4t pink salt
1t vanilla
In a smallish pot, place all of the ingredients except the vanilla and bring to a gentle boil, stirring often as to prevent the pearl from sticking to the bottom of the pot. Reduce the heat and simmer for 10-15 minutes or until most of the milk has been absorbed, the pudding has thickened and gotten creamy and the pearls have lost their opaqueness. Stir in the vanilla and turn off the heat and let steam, covered for 10 minutes or so. Remove to a glass container or serving bowl and refrigerate until completely cooled.
*Use coconut milk in place or in addition to the cashew nut milk for a delicious variation
The Vegan Love Project 
What size tapioca pearls did you use in this recipe? Small pearls or the really large ones? Thanks!
The small ones! I’m sure you could experiment with the larger!
Thanks! I have both but I think the large ones have to soak a long time so I’ll have to try those tomorrow. I’ll make your recipe right now!
Let me know how it goes!!!
It went great. I love how the cashew milk almost makes a caramelized taste. I ended up using about 1/2 cup tapioca as I like it quite thick and it worked well that way. 🙂
YAY!