Cashew-Honey-Vanilla Bean Custard

Cashew-Honey-Vanilla Bean Custard - Quirky Cooking


This is my favourite kind of custard. It’s so smooth and creamy… not to mention quick! Delicious with cake or fruit, or just on it’s own. See the notes below the recipe for an egg-free variation as well.

If you’re looking for a chocolate cake recipe to serve with this custard, try one of these:


Note: You can find vanilla powder for this recipe in my online store!



Cashew-Honey-Vanilla Bean Custard

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  • 100g raw cashews
  • 600g water
  • 1 large tsp of vanilla bean paste or 1/4 tsp vanilla powder
  • 2 eggs
  • 50g raw honey (or 70g pure maple syrup), or to taste
  • 30g cornflour (or arrowroot)


  1. Mill cashews in a blender until fine, or in the Thermomix 10 sec/speed 9.
  2. Add water and blend for 1 minute on high speed, or 1 min/speed 9 in Thermomix.
  3. In Thermomix: Add vanilla bean paste or powder, eggs, honey or maple syrup and cornflour or arrowroot, and cook 6 mins/90C/speed 4.
  4. On Stovetop: Whisk all ingredients together in a heavy-based saucepan and bring to a simmer over medium heat. Continue to whisk for a few minutes until custard thickens and is smooth.


Vegan, Egg-Free Variation: Use 150g cashews, omit the eggs, double the cornflour and swap the honey for pure maple syrup. 

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Cashew-Honey-Vanilla Bean Custard - Quirky Cooking
 I love vanilla!

14 thoughts on “Cashew-Honey-Vanilla Bean Custard

  1. Lauren says:

    I’d loved to make your Cashew-Honey-Vanilla Bean Custard! I don’t have a Thermomixer…do you think it would work to put all the ingredients into a blender and then transfer the mixture to the stove and heat through until it becomes thick and creamy?
    Thank you! Wonderful recipes!
    P.S. I’d love to try some of your other recipes too. Is it going to be challenging to create many of your recipes when I don’t have a Thermomixer? Or do you often put a cooking alternative?

    • QuirkyJo says:

      Yes blend up the ingredients first then stir over low heat, or even better, in a double boiler. If you’d like some tips for diverting my recipes to non-thermomix, just email me and I’ll send you a page with tips. [email protected]

  2. Emma says:

    Just wondering if this would freeze ok? My little mashies just arrived and my girls would love this in them.

  3. Kate says:

    Hi at what point do you add the cornflour? I can’t see it in the recipe. Do you mix with water first? Thanks.

  4. JANET HEUNIS says:

    I’m wondering if this custard will ‘set’ in my trifle? Or do I need to add some gelatin? Any help is much appreciated… also just double checking that I don’t need to soak the cashews?

      • Quirky Cooking Team says:

        Hi Sue, You don’t need gelatin for this recipe but if you do avoid starches and would like to use gelatin instead, just add it in step 2:-).

    • QuirkyJo says:

      No, this recipe isn’t GAPS, you would just need to swap the cornflour for gelatin, it will look a bit curdled as it cools but just blend again before serving and it will be fine! ????

  5. Catalina R says:

    Quick question, when you mention eggs – do you mean egg yolk or the whites or the entire egg.

    Just want to make sure.

    Thank you.

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