Drain the cashews and transfer to a blender, vitamix or nutribullet.
Blend with the rest of the ingredients until smooth and creamy.
Keep adding the milk until it reaches a smooth pudding-like texture.
Adjust the sweet/sour flavor to your liking. I tend to like mine on the sour side while my husband enjoys it very sweet, so this was my way of compromising.
Spoon into 4 glass jars and layer with the blueberry sauce below. You can swirl them together with a chopstick and top with a little more sauce.
Blueberry Sauce
Combine the arrowroot and water, mix well and set aside while you prepare the blueberries.
In a small saucepan combine the blueberries, honey, and lemon juice, and bring to a boil for 1 minute.
Add the arrowroot, and continue to simmer for another 30-60 seconds making sure it doesn’t stick.
Add the Gran Marnier and simmer for 30-60 seconds more.
Remove from heat and let cool completely. It will thicken as it cools.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2015/10/lemon-blueberry-pudding/