Sometimes my little French grandmother would make a tapioca Mélange pudding with raw cashews and raisons. Think of Mélange as a Pot Pourri of tastes rather than floral smells.

  • 3 cups of almond milk 
  • ⅓ cup real maple syrup or date sugar
  • ½ cup Minute® tapioca
  • ½ cup water
  • ½ cup raw cashews
  • ½ cup raisins
  • ¼ tsp sea salt
  • 1½ tsp vanilla
  • ½ tsp almond flavoring


Place water and cashews in a blender and whiz until smooth. Set aside.

Place almond milk, raisins, maple syrup, and salt in a sauce pan over medium heat. Stir frequently and bring to a boil.

Add tapioca, reduce heat to medium and stir constantly until thickened. Turn heat to low.

Add water-cashew mixture to tapioca. Continue to cook over low heat, stirring frequently, until desired thickness has been reached.

Remove from heat. Add vanilla and almond flavorings and stir in.

Let stand to cool. May serve when still slightly warm or when it has been completely chilled in the refrigerator.


Spoon into small dessert dishes depending on desired serving amount.  .

Serve with whipped topping or a few sprinkles of shredded coconut on top.