Creamy, vibrant 5 ingredient vegan Lemon Pudding is such a straightforward dessert! You don’t need to do any stirring or simmering. Simply mix, pour, chill, and eat! I like to serve this topped with coconut cream or vegan vanilla ice cream and a bit of lemon zest!
Desk of Contents
You keep in mind these lemon bars? The creamy, lemony topping in these bars is simply so dreamy and refreshing and ideal to make use of up all these lemons. I used it to make these fast, vegan lemon pudding cups. You need to attempt these!!
It’s tremendous easy. Simply mix up the components very well, add to a bowl, and chill for a bit. High it with some coconut cream or vanilla ice cream and a few lemon zest, and so they’re able to serve.
Why You’ll Love Vegan Lemon Pudding
- no-cook, blender recipe
- complete meals components
- creamy, dreamy pudding with vibrant, lemony taste
- gluten-free and soy-free
- nut-free and coconut-free choices
Extra Vegan Lemon Desserts
Recipe Card
Vegan Lemon Pudding
Creamy, vibrant vegan lemon pudding is such a straightforward dessert! 5 ingredient no cook dinner no stirring. Simply mix, pour, chill, and eat! I like to serve this topped with coconut cream or vegan vanilla ice cream and a bit of lemon zest!
Servings: 4
Energy: 347kcal
Components
- 3/4 cup (96.75 g) uncooked cashews, soaked in sizzling water for no less than 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 extra for garnish
Directions
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Soak your cashews, should you haven’t already, then drain and add to a blender.
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Add the remainder of the components, aside from the garnish lemon zest, and mix very well till easy and creamy. I normally mix it for a minute after which let the combination sit for 3 to 4 minutes, after which mix once more for a minute and repeat this 3 to 4 instances till the combination is tremendous creamy and tremendous fluffy. The combination gained’t be pudding consistency, however a thick cream, it thickens extra on chilling.
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Style and alter sweetness and tang, and mix once more, if wanted, 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 quicker thicker outcome, for no less than half an hour after which high with some whipped coconut cream or vanilla ice cream and a few extra lemon zest and serve.
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Retailer 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 extra different nondairy milk of selection to assist mix the combination.
Vitamin
Vitamin Information
Vegan Lemon Pudding
Quantity Per Serving
Energy 347
Energy from Fats 153
% Every day Worth*
Fats 17g26%
Saturated Fats 7g44%
Sodium 94mg4%
Potassium 184mg5%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 39g43%
Protein 4g8%
Vitamin A 2IU0%
Vitamin C 9mg11%
Calcium 12mg1%
Iron 2mg11%
* P.c Every day Values are based mostly on a 2000 calorie weight loss program.
Components and Substitutions
- cashews – Uncooked, soaked cashews make this pudding thick and creamy. You should use further coconut cream or a mixture of coconut cream and hemp seeds as a substitute of the cashews.
- coconut cream – The solids that separate from a relaxing can of coconut milk up the creamy issue much more. You should use further cashews as a substitute of the coconut cream.
- salt – Only a contact of salt brings out the lemony taste!
- turmeric – Offers this pudding a vibrant, yellow coloration.
- sugar – For sweetness. You should use your favourite sweetener, as a substitute, should you desire.
- lemon juice and zest – Brings these vibrant, lemon flavors.
Ideas
- Don’t skip soaking the cashews! You need them good and gentle, so that they’ll mix up good and easy.
- Mix the combination very well. If it’s grainy, carry on going! You need your lemon pudding to be easy and fluffy.
The way to Make Vegan Lemon Pudding
Soak your cashews, should you haven’t already, then drain and add to a blender.
Add the remainder of the components, aside from the garnish lemon zest, to the blender. Mix very well till easy and creamy. I normally mix it for a minute after which let the combination sit for 3 to 4 minutes, after which mix once more for a minute and repeat this three to 4 instances till the combination is tremendous creamy and tremendous fluffy. The combination gained’t be pudding like thick however a cream, it thickens on chilling.
Style and alter sweetness and tang, and mix once more, if wanted, then pour into serving containers like small glass jars or small glasses.
Chill the containers within the fridge or freezer for quicker, for no less than half an hour after which high with some whipped coconut cream or vanilla ice cream and a few extra lemon zest and serve.
Incessantly Requested Questions
Coconut cream is that thick, white half in a can of full fats coconut milk that’s normally separated within the can in case your can will not be saved in too heat a spot. If it isn’t separated, then can chill the can for just a few hours, after which open the total fats coconut milk can, and it is possible for you to to get the cream out of it.
There are many methods to make vegan pudding! This recipe makes use of a mixture of cashews and coconut cream, however you may make it cashew-free or coconut-free, if wanted.
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 extra different nondairy milk of selection to assist mix the combination.
