Creamy, vibrant 5 ingredient vegan Lemon Pudding is such a simple dessert! You don’t must do any stirring or simmering. Just mix, pour, chill, and eat! I really like to serve this topped with coconut cream or vegan vanilla ice cream and just a little lemon zest!
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You remember those lemon bars? The creamy, lemony topping in those bars is just so dreamy and refreshing and ideal to make use of up all those lemons. I used it to make these quick, vegan lemon pudding cups. You’ve got to try these!!
It’s super easy. Just mix up the ingredients rather well, add to a bowl, and chill for a bit. Top it with some coconut cream or vanilla ice cream and a few lemon zest, they usually’re able to serve.
Why You’ll Love Vegan Lemon Pudding
- no-cook, blender recipe
- whole food ingredients
- creamy, dreamy pudding with shiny, lemony flavor
- gluten-free and soy-free
- nut-free and coconut-free options
More Vegan Lemon Desserts
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Vegan Lemon Pudding
Creamy, vibrant vegan lemon pudding is such a simple dessert! 5 ingredient no cook no stirring. Just mix, pour, chill, and eat! I really like to serve this topped with coconut cream or vegan vanilla ice cream and just a little lemon zest!
Servings: 4
Calories: 347kcal
Ingredients
- 3/4 cup (96.75 g) raw cashews, soaked in hot water for at the very least quarter-hour or ideally for 1 to 2 hours
- 1 cup (236.59 ml) coconut cream
- 1/8 teaspoon salt
- 1/8 teaspoon turmeric
- 1/4 cup (50 g) sugar or sweetener of selection
- 1/3 cup (78.86 ml) lemon juice
- 2 teaspoons lemon zest plus more for garnish
Instructions
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Soak your cashews, for those who haven’t already, then drain and add to a blender.
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Add the remaining of the ingredients, aside from the garnish lemon zest, and mix rather well until smooth and creamy. I often mix it for a minute after which let the mixture sit for 3 to 4 minutes, after which mix again for a minute 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.
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Taste and adjust sweetness and tang, and mix again, if needed, then pour into serving containers like small glass jars or small glasses.
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Chill the containers in fridge for an hour or freezer for faster thicker result, for at the very least half an hour after which top with some whipped coconut cream or vanilla ice cream and a few more lemon zest and serve.
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Store refrigerated for upto 3 days
Notes
To make this cashew-free, use 3/4 cup of coconut cream or a mixture of hemp seeds and coconut cream.
To make this coconut-free, use one other 3/4 cup cashews for a complete of 1.5 cups of cashews plus 1/4 cup or more other nondairy milk of selection to assist mix the mixture.
Nutrition
Nutrition Facts
Vegan Lemon Pudding
Amount Per Serving
Calories 347
Calories from Fat 153
% Every day Value*
Fat 17g26%
Saturated Fat 7g44%
Sodium 94mg4%
Potassium 184mg5%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 39g43%
Protein 4g8%
Vitamin A 2IU0%
Vitamin C 9mg11%
Calcium 12mg1%
Iron 2mg11%
* Percent Every day Values are based on a 2000 calorie food plan.
Ingredients and Substitutions
- cashews – Raw, soaked cashews make this pudding thick and creamy. You need to use extra coconut cream or a mixture of coconut cream and hemp seeds as an alternative of the cashews.
- coconut cream – The solids that separate from a calming can of coconut milk up the creamy factor much more. You need to use extra cashews as an alternative of the coconut cream.
- salt – Only a touch of salt brings out the lemony flavor!
- turmeric – Gives this pudding a vibrant, yellow color.
- sugar – For sweetness. You need to use your favorite sweetener, as an alternative, for those who prefer.
- lemon juice and zest – Brings those shiny, lemon flavors.
Suggestions
- Don’t skip soaking the cashews! You wish them nice and soft, in order that they’ll mix up nice and smooth.
- Mix the mixture rather well. If it’s grainy, carry on going! You wish your lemon pudding to be smooth and fluffy.
How you can Make Vegan Lemon Pudding
Soak your cashews, for those who haven’t already, then drain and add to a blender.
Add the remaining of the ingredients, aside from the garnish lemon zest, to the blender. Mix rather well until smooth and creamy. I often mix it for a minute after which let the mixture sit for 3 to 4 minutes, after which mix again for a minute and repeat this three to 4 times until the mixture is super creamy and super fluffy. The mixture won’t be pudding like thick but a cream, it thickens on chilling.
Taste and adjust sweetness and tang, and mix again, if needed, then pour into serving containers like small glass jars or small glasses.
Chill the containers within the fridge or freezer for faster, for at the very least half an hour after which top with some whipped coconut cream or vanilla ice cream and a few more lemon zest and serve.
Continuously Asked Questions
Coconut cream is that thick, white part in a can of full fat coconut milk that is generally separated within the can in case your can will not be stored in too warm a spot. If it isn’t separated, then can chill the can for a couple of hours, after which open the total fat coconut milk can, and you’ll give you the chance to get the cream out of it.
There are a number of ways to make vegan pudding! This recipe uses a mixture of cashews and coconut cream, but you may make it cashew-free or coconut-free, if needed.
This vegan lemon pudding is of course gluten-free and soy-free.
To make this cashew-free, use 3/4 cup of coconut cream or a mixture of hemp seeds and coconut cream.
To make this coconut-free, use one other 3/4 cup cashews for a complete of 1.5 cups of cashews plus 1/4 cup or more other nondairy milk of selection to assist mix the mixture.
