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Vegan Lemon Pudding

5 from 1 vote
Quick and easy vegan lemon pudding made without coconut and cornstarch. It's soft and creamy, comes together in 20 minutes and tastes just like your favorite lemon pie.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 4 hours
Total Time: 20 minutes
Servings: 4
Author: Eloïse Jennes

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

  1. 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.
  2. 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.
  3. 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

Calories: 516kcal | Carbohydrates: 59g | Protein: 13g | Fat: 30g | Saturated Fat: 5g | Fiber: 6g | Sugar: 26g
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