This Cashew, Chia and Banana Custard is a great dessert or snack for the warm spring days we have been having. It’s made with Cashew milk, which has become a regular item on our menu over the last few weeks. Since my daughter has had to go off high salicylate foods we have had to find alternatives to almond milk, coconut milk and other dairy products. Cashew milk seems to make a nice alternative. It’s creamy texture lends itself well in smoothies, custards and puddings. Cashew milk is easy to make and keeps in the fridge for up to 4 or 5 days. But trust me it won’t last that long. You can find the recipe for Cashew Milk here.

Cashew, Chia and Banana Custard

A creamy, sweet custard – perfect for dessert or a snack and packed with nutrition.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Servings: 4
Author: Kerry Wennersten



  • Put the cashew milk, banana, vanilla into a blender and blend until smooth.
  • Add stevia in small quantities to taste.
  • Add chia seeds. The more chia seeds – the thicker the custard will be.
  • Pour custard into jars or bowls and refrigerate for at least 4 hours.
  • Overnight refrigeration is best.


    • Hi Susan, this recipe will work with definitely work with cows milk – it may be a little thicker because of the fat but that should be even more yummy! Let me know how it goes. 🙂 Kerry


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