Indian Carrot Pudding

​1 1/2 cup almond milk
1 cup canned coconut milk
5 large carrots (about 7-10 inches long)
1 tablespoon organic grass-fed butter, ghee, or coconut oil
2 tablespoons raw, local honey
1/2 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
Dash salt
1/4 cup raisins
1 star anise, whole
1/4 cup cashews
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Wash and shred the carrots. Pour milks into a sauce pan and bring to a simmer. Add the carrots to the sauce pan, continuing to simmer for 20 minutes. (Keep a close eye on the coconut milk to keep it from boiling over.)
After the milk begins to thicken and take on an orange color from the carrots, add the butter, ghee, or coconut oil to the pot along with the honey. Stir until the butter has melted, and then add the cardamom, ginger, cinnamon, cloves, and salt. Toss in the raisins. Stir to combine, and continue to simmer for 5 more minutes.
Add the star anise to the pudding, and simmer for 5 more minutes, or until more of the milk has evaporated and the carrots are very soft.
Toast the cashews in an oven at 350°F until golden.
Remove the pudding from the heat. Remove and discard the star anise, or use it as a garnish. Serve the pudding warm. Top with cashews.