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–+ servings
cups of vegan lemon pudding topped with vanilla ice cream on a wooden table
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4.91 from 11 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
Soaking and Chilling Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: lemon pudding, vegan lemon pudding
Servings: 4
Author: Vegan Richa

Equipment

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
US Customary - Metric

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 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

Video

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

Calories: 347kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Sodium: 94mg | Potassium: 184mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 2mg