Creamy, vibrant vegan lemon pudding is such an easy dessert! 5 ingredient no cook no stirring. Just blend, pour, chill, and eat! I love to serve this topped with coconut cream or vegan vanilla ice cream and a little lemon zest!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: Not specified
- Yield: 4
- Category: Dessert
- Cuisine: American
Ingredients
- 3/4 cup raw cashews, (soaked in hot water for at least 15 minutes or ideally for 1 to 2 hours)
- 1 cup coconut cream
- 1/8 teaspoon salt
- 1/8 teaspoon turmeric
- 1/4 cup sugar (or sweetener of choice)
- 1/3 cup lemon juice
- 2 teaspoons lemon zest (plus more for garnish)
Method
- Soak your cashews, if you haven't already, then drain and add to a blender.
- Add the rest of the ingredients, except for the garnish lemon zest, and blend really well until smooth and creamy. I usually blend it for a minute and then let the mixture sit for 3 to 4 minutes, and then blend again for 20-30 seconds and repeat this 3 to 4 times until the mixture is super creamy and super fluffy. The mixture won’t be pudding consistency, but a thick cream, it thickens more on chilling.
- Taste and adjust sweetness and tang, and blend again, if needed, then pour into serving containers like small glass jars or small glasses.
- Chill the containers in fridge for an hour or freezer for faster thicker result, for at least half an hour and then top with some whipped coconut cream or vanilla ice cream and some more lemon zest and serve.
- Store refrigerated for upto 3 days
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.