+ a bit of unsulphured blackstrap molasses for drizzling (I like this brand)
Oil a baking pan (I used an 8" x 12" rectangular pan, but anything of a similar size will work) and set aside.
Place all base ingredients in a large mixing bowl and toss to combine. Set aside.
Blend all apple butter sauce ingredients, except for chopped walnuts, into a smooth consistency in a blender. Pour into the mixing bowl with the base ingredients and mix to combine. Transfer into your prepared baking dish. Sprinkle with chopped nuts over the top. Set aside for 20 minutes for the mixture to soak so the flavors fuse together.
In the meantime preheat oven to 350F. Bake pudding in the pre-heated oven for 25-30 minutes. Remove from oven and cool on a rack.
While the pudding is baking, prepare the cashew drizzle by placing all ingredients (except molasses) in a blender and blend until smooth. A power blender works best for a smooth consistency (I used a Vitamix), but you can also add a bit more non-dairy milk to help with blending and make the mixture a little runnier.
Once the pudding is cool, drizzle some over the pudding (reserve extra for individual servings), drizzle with some molasses. Scoop up into bowls and serve with extra cashew drizzle and enjoy! Store any leftovers in the fridge.