Three-Ingredient Pudding (Is Water Really an Ingredient?)

Ingredients:
1 cup Raw Cashews^
1 cup frozen Mango*
Water

The day before you want pudding (show those cravings who’s boss), place cashews and mango in a container that allows the ingredients to cover the bottom “wide, not deep”. Add enough water that the cashews are covered (no need to cover mangoes too) and allow to soak in water for 24 hours (or so - you want the cashews to soften). The next day, strain out the mangoes and cashews into a high speed blender, and add 1 tablespoon of the soak water. Blend at high speed until mixture is very smooth; you may need to add another tablespoon of the soak water to achieve desired consistency. Chill or serve immediately.

^It is suspected that raw almonds may be a good alternative but those cravings will have to be dealt with for a little longer: place one cup of almonds in a bowl and cover with warm water. After about 3 hours, the skins can be easily removed; and then proceed with the recipe.

*There are many vegan pudding recipes but they all seem to have added sugar in one form or another, which was unwanted. This recipe is a result of noodling through the sweetest and creamiest possible fruit that is readily available - and, boy, this one hits the spot! Other fruits will be tried and added here if they result in 0% graininess and 100% creaminess and 2000% sweetness (e.g. blackberries are a terrible candidate for this recipe). Other fruit attempts:

• Frozen Cherries: 0% graininess, 2000% creaminess, but not very sweet. This would go well as a fruit salad topper.