Go Back
+ servings

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.
Print Pin
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 4 hours
Total Time: 20 minutes
Servings: 4
Author: Eloïse Jennes


  • 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


  • 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.


  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.


Calories: 516kcal | Carbohydrates: 59g | Protein: 13g | Fat: 30g | Saturated Fat: 5g | Fiber: 6g | Sugar: 26g
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media