5.3 oz Japanese pumpkin or butternut squash (or 1⁄2 cup pumpkin puree)
1 & 1⁄4 cups soy milk or plant milk 1⁄4 cup raw cashews (soaked for 4-6 hours and rinsed) 4 tbsp coconut cream (chill the full-fat coconut milk tin for 24 hours and scoop the cream on top) 5 tbsp maple syrup 3 tbsp coconut sugar 1 & 1⁄2 tsp agar flakes (different from agar powder)* 1 & 1⁄2 tsp vanilla bean paste
Preheat oven to 400°F.
Chop pumpkins into small pieces and place them into a deep oven dish. Add 1 tbsp water and cover with a piece of foil over the dish and bake it for about 30-40 minutes or until cooked through.
To make the caramel, place 3tbsp coconut sugar and 1 tbsp water in a small saucepan. Cook over medium-high heat. Once you find small bubbles on the edge, keep it bubbling for 60-70 seconds. Stir occasionally. Keep your eyes on it as to not let it burn.
Immediately remove from the heat and coat the bottom of 4 jars with about 11⁄2 tsp of the caramel. Cool for about 15-20 minutes or until the caramel hardens.
Place 1⁄2 cup of milk in a saucepan and sprinkle agar flakes. Allow it to soak for 10 minutes.
Bring it to a boil over medium heat. Continue to heat it for 2-3 minutes until the flakes are completely dissolved, stirring constantly.
In a high-speed blender, place the rest of the ingredients and blend well until smooth.
Pour it into the saucepan. Stir over low heat until well combined.
Strain the mixture and pour into 4 prepared jars over the caramel. Chill in the fridge for at least 5 hours.
*If you use agar powder, the amount and the method will be different. Please follow the instructions.