Quick and easy vegan lemon pudding made without coconut and cornstarch. It's soft and creamy, layered with digestive biscuits and tastes just like your favorite lemon pie. The best part is that it comes together in 20 minutes. You can make this vegan lemon dessert on Easter or for your next spring or summer party. Find our favorite Easter brunch recipes right here.
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Why you'll love this recipe
Making vegan lemon pie can be time-consuming, especially if you make the crust yourself. However, if you're short on time and need a quick make-ahead dessert that is vegan and gluten-free, you have to try this vegan lemon pudding. It's the perfect vegan citrus dessert that will taste just like lemon pie if you close your eyes. I'd describe the texture as thick and creamy, somewhere between a cream and lemon curd. The recipe requires only 6 ingredients and comes together in 20 minutes. You can easily make it the day before and let it rest in the fridge overnight.
Step-by-step with pictures
Soak the cashews. Put the cashews into a large bowl and cover them with boiling water. They will soften and blend more easily. Blend all the ingredients until creamy.
Make the cream. Transfer the lemon cream to a saucepan and stir in the agar-agar with a spoon. Heat the cream until it bubbles and whisk for about 1 minute until it thickens.
Prepare the puddings. Pour 3 tablespoons of lemon pudding into a dessert glass. Top with biscuit crumbs that you crushed beforehand. Add more lemon pudding and let it cool. Place in the fridge to set for 4 hours. Top with more biscuit crumbs when serving.
3 crucial tips
- What to do when you don't have a powerful blender: you can easily add all the ingredients to a large mixing bowl and blend them with a hand blender. You might have to do that for 3 to 5 minutes until you obtain a smooth cream, so be patient. After blending, run the cream through a sieve to remove any small bits and pieces.
- Chose the right biscuits: the taste of the parfait really depends on the biscuits you chose. The lemon cream is barely sweetened because the biscuits I use are relatively sweet. So, make sure to use a similar type of biscuit and add at least two layers of biscuit crumbs.
- Use small dessert jars: when cooled in the fridge for several hours or overnight, the lemon cream is thick and filling. That's why I recommend small dessert jars.
Substitutions
This vegan lemon pudding is already vegan and gluten-free. Unfortunately you can't make it nut-free. You can however use any type of cream alternative (e.g., rice cream, soy cream, oat cream). I like rice cream best because it has the most neutral taste compared to soy and oat cream.
Storage tips
This is one of my favorite make ahead desserts. Once the cream has cooled a little, you can store it in the fridge for 1 to 2 days. Note that the biscuit in the middle will get a little soft. That's why I recommend adding the biscuit layer on top right before serving to keep it super crispy.
When to make vegan lemon puddings
This vegan citrus dessert is the perfect homemade vegan dessert for any occasion.
- Bridal shower: why not go with a citrus-themed bridal shower?
- Gender reveal party: you're having yellow gender reveal party and you need a dessert that is not pink and not blue? This yellow citrus parfait is the ideal snack.
- Spring birthday party: your friend or family member is celebrating his birthday in spring and you're helping with the food? It's the perfect occasion to make this quick and easy lemon pudding!
- Summer BBQ party: vegan lemon pudding is the perfect refreshing dessert after a BBQ party with friends. The best part is that you can make them ahead of time.
More vegan no-bake desserts
- Vegan no-bake carrot cake
- Coconut carrot cake energy balls
- Raw apple and cinnamon energy bars
- Peppermint chocolate truffles
You can also find all my Easter brunch recipes right here!
The recipe
Vegan Lemon Pudding
Ingredients
- 200 g cashews soaked in boiling water for 2 hours
- 5 lemons you need 200 ml of lemon juice
- 200 ml non-dairy cream or soy cream
- 200 ml water
- 2 tablespoon maple syrup
- ½ teaspoon agar-agar
- 100 g gluten free digestive biscuits biscuits* I use the "Oat Biscuits" from Schär
Instructions
- Add the cashews to a bowl and cover with boiling water. Soak for 2 hours.
- Place the biscuits in a zip bag and crush them with a wooden spoon after you closed the bag. You could also add them to a food processor and pulse several times (don't grind it too finely).
- Juice the lemons. You need exactly 200 ml of fresh lemon juice.
- Drain the cashews and add them to a high-speed blender (see notes) with the lemon juice, non-dairy cream, water and maple syrup. Blend until perfectly smooth (it can take 3 to 5 minutes).
- Add the lemon cream to a saucepan with the agar-agar. Use a spoon to gently incorporate the agar. Heat the cream over medium to high heat until bubbles start to appear. Let it bubble for 1 minute over medium heat until it thickens. Use a whisk to stir the entire time.
- Fill 4 glasses with cream to about one-third of their volume. Top with biscuit crumbs and more pudding. Let it cool for 30 minutes. Then, let them sit in the fridge for another 2 hours (or overnight) to set. Top it generously with more biscuit crumbs right before serving.
Notes
- Chose the right biscuits: use sweet digestive biscuits. The lemon pudding is barely sweetened because the biscuits we use are relatively sweet. So, make sure to use a similar type of biscuit and add at least two layers of biscuit crumbs.
- If you don't have a high-power blender, you can use a stick blender. Add all the ingredients to a large mixing bowl and blend until smooth (3 minutes). Run it through a sieve to remove any bits if necessary.
- Use small dessert jars: when cooled in the fridge for several hours or overnight, the lemon pudding is thick and filling. That's why we recommend using small dessert jars.
Nutrition
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