Creamy, vibrant 5 ingredient vegan Lemon Pudding is such an easy dessert! You don’t have to do any stirring or simmering. 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!
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You remember those lemon bars? The creamy, lemony topping in those bars is just so dreamy and refreshing and perfect to use up all those lemons. I used it to make these quick, vegan lemon pudding cups. You have to try these!!
It’s super simple. Just blend up the ingredients really well, add to a bowl, and chill for a bit. Top it with some coconut cream or vanilla ice cream and some lemon zest, and they’re ready to serve.
Why You’ll Love Vegan Lemon Pudding
- no-cook, blender recipe
- whole food ingredients
- creamy, dreamy pudding with bright, lemony flavor
- gluten-free and soy-free
- nut-free and coconut-free options
More Vegan Lemon Desserts
Vegan Lemon Pudding
- 3/4 cup (96.75 g) raw cashews, soaked in hot water for at least 15 minutes 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 choice
- 1/3 cup (78.86 ml) lemon juice
- 2 teaspoons lemon zest plus more for garnish
- 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 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.
- 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
Ingredients and Substitutions
- cashews – Raw, soaked cashews make this pudding thick and creamy. You can use extra coconut cream or a mix of coconut cream and hemp seeds instead of the cashews.
- coconut cream – The solids that separate from a chilled can of coconut milk up the creamy factor even more. You can use extra cashews instead of the coconut cream.
- salt – Just a touch of salt brings out the lemony flavor!
- turmeric – Gives this pudding a vibrant, yellow color.
- sugar – For sweetness. You can use your favorite sweetener, instead, if you prefer.
- lemon juice and zest – Brings those bright, lemon flavors.
- Don’t skip soaking the cashews! You want them nice and soft, so they’ll blend up nice and smooth.
- Blend the mixture really well. If it’s grainy, keep on going! You want your lemon pudding to be smooth and fluffy.
How to Make Vegan Lemon Pudding
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, to the blender. Blend really well until smooth and creamy. I usually blend it for a minute and then let the mixture sit for three to four minutes, and then blend again for a minute and repeat this three to four 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 blend again, if needed, then pour into serving containers like small glass jars or small glasses.
Chill the containers in the fridge or freezer for faster, 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.
Frequently Asked Questions
Coconut cream is that thick, white part in a can of full fat coconut milk that is usually separated in the can if your can is not stored in too warm a place. If it isn’t separated, then can chill the can for a few hours, and then open the full fat coconut milk can, and you will be able to get the cream out of it.
There are lots of ways to make vegan pudding! This recipe uses a mix of cashews and coconut cream, but you can make it cashew-free or coconut-free, if needed.
This vegan lemon pudding is naturally gluten-free and soy-free.
To make this cashew-free, use 3/4 cup of coconut cream or a mix of hemp seeds and coconut cream.
To make this coconut-free, use another 3/4 cup cashews for a total of 1.5 cups of cashews plus 1/4 cup or more other nondairy milk of choice to help blend the mixture.