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    Home » Summer dessert

    Easy Vegan Lemon Pudding (no-cook, gluten-free, soy-free, nut-free option)

    Published: Aug 7, 2023 by Richa 14 Comments

    Jump to Recipe   Print Recipe

    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!

    cups of vegan lemon pudding topped with vanilla ice cream on a wooden table
    Table of Contents
    • Why You’ll Love Vegan Lemon Pudding
    • More Vegan Lemon Desserts
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Vegan Lemon Pudding
    • Frequently Asked Questions

    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. 

    close-up of a cup of vegan lemon pudding topped with vanilla ice cream

    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
    spoon taking a bite of lemon pudding

    More Vegan Lemon Desserts

    • Lemon Curd Chia Pudding
    • Lemon Poppyseed Donuts
    • Lemon Cookies with Chia Seeds
    • Lemon Cake
    cup of lemon pudding with a spoonful resting on top of it

    Recipe Card

    cups of vegan lemon pudding topped with vanilla ice cream on a wooden table
    Print Recipe
    5 from 8 votes

    Vegan Lemon Pudding

    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!
    Prep Time10 minutes mins
    Soaking and Chilling Time1 hour hr 15 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: lemon pudding, vegan lemon pudding
    Servings: 4
    Calories: 347kcal
    Author: Vegan Richa

    Ingredients

    • 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

    Equipment

    • blender

    Instructions

    • 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

    Notes

     You can adjust the consistency of the mixture by the amount of chill time as well as by adjusting the coconut cream or coconut milk. You can use full fat coconut milk instead of coconut cream for a thinner and more loose pudding.
    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.

    Nutrition

    Nutrition Facts
    Vegan Lemon Pudding
    Amount Per Serving
    Calories 347 Calories from Fat 153
    % Daily 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 Daily Values are based on a 2000 calorie diet.
    cashews, coconut cream, and other pudding ingredients in bowls on a kitchen countertop

    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.

    Tips

    • 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.

    cashews added to the blender of pudding ingredients
    vegan lemon pudding in the blender, after blending

    Taste and adjust sweetness and tang, and blend again, if needed, then pour into serving containers like small glass jars or small glasses. 


    pouring blended lemon mixture into cups
    adding lemon zest to vanilla ice cream on top of cups of vegan lemon pudding

    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

    What is coconut cream?

    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.

    What is vegan pudding made of?

    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.

    Is this recipe allergy friendly?

    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.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Pamela

      September 24, 2023 at 10:49 am

      5 stars
      Made this as written and we both loved it! Next time I will up the lemon zest for extra tartness- personal preference. We can never have too much lemon in a dessert!

      Reply
      • Vegan Richa Support

        September 29, 2023 at 7:23 am

        yay! so glad you enjoy

        Reply
    2. Satya

      August 18, 2023 at 12:42 am

      5 stars
      I really loved this recipe, this is my fav dish

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:10 pm

        yay! 🙂

        Reply
    3. Jan Saunders

      August 17, 2023 at 4:50 am

      5 stars
      Just made this tonight for guests at my vegan B&B and it’s so quick, easy, yummy and creamy it’s on the permanent menu cycle 😂

      I don’t have high fat desserts often but this one will be an exception for those guests who, like me, enjoy the occasional indulgence! It’s not so much when divided between 3-4 people anyway really. I used maple as my syrup sub – and added a little more lemon (juice and zest) salt and turmeric as Australian cups are 250ml not 240 like the 🇺🇸 🙂

      Following your blend/rest/blend/rest resulted in a beautiful fluffiness also.

      Thanks for this recipe Richa! 👌

      Reply
      • Vegan Richa Support

        August 17, 2023 at 10:11 pm

        yay! glad you and your guests enjoyed!

        Reply
    4. Heidi Hampton

      August 16, 2023 at 6:04 am

      5 stars
      I made this recipe and it actually turned out looking like the pictures! It was so easy and delicious- sweet, tart, and tangy- a perfect sweet treat. Next time, I want to experiment making it with soft or silken tofu instead of the coconut cream. Thank you for the recipe- it’s a keeper!

      Reply
      • Richa

        August 16, 2023 at 9:24 am

        Yay!! Yes silken tofu will work. Do a mix with cashews of coconut cream to help with the flavor

        Reply
    5. Donna

      August 12, 2023 at 11:25 am

      5 stars
      The taste was amazing,except it was too sweet. I used crème de coco instead of coconut crème. There is added sugar in crème de coco. I guess there is a difference between crème de coco and coconut crème. Can you tell me what product you used? I’d like to try this great recipe again.
      Thanks!

      Reply
      • Richa

        August 12, 2023 at 11:56 am

        I used plain unsweetened coconut cream from a can. You get canned cream or you can take the cream portion from a full fat coconut milk can

        Reply
    6. Lisa

      August 07, 2023 at 3:53 pm

      5 stars
      Just made this and it is delicious! And so quick & easy (I always have cashews soaking in the fridge lol).

      Reply
      • Richa

        August 08, 2023 at 8:29 pm

        Yay!!

        Reply
    7. Memee

      August 07, 2023 at 6:50 am

      I love using your recipes. thank you! Regarding “nut-free” please know that many allergists list coconut as a tree nut; my grandson has a life-threatening tree-nut allergy, so I am very well-versed on this particular issue. You may want to include a warning about coconut.

      Reply
      • Richa

        August 31, 2023 at 10:54 pm

        Thanks, will don

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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    cup of vegan lemon pudding, text overlay
    image collage of cups of lemon pudding and a close-up of the pudding, text overlay
    cup of lemon pudding with a spoonful resting on top of it
    close-up of a cup of vegan lemon pudding topped with vanilla ice cream
    cups of vegan lemon pudding topped with vanilla ice cream on a wooden table
    spoon taking a bite of lemon pudding