Vegan Lemon Pudding with Berries

I was so pleased with this delicious vegan lemon pudding! It is surprisingly good, creamy and flavorful. I had some blueberries and strawberries that needed to be eaten as they were getting a little old.

So I decided to go over my newsletters on my email box to see if anything I could make, and I came across this recipe from VegNews. It looked delicious and pretty easy, and I had all the ingredients , so I gave it try.

The original recipe calls for blackberries, and I will definitely make it again with some blackberries. I bet it will also be fantastic with pears!

This vegan lemon pudding with berries is so rich and decadent!

One thing that I noticed is that when I used my food processor the consistency and texture were not as creamy as when I blend it using my Vitamix.

I also had to add about 1/4 cup of water because the cream was too thick and my blender, even on high speed, was struggling. The cream started to get really warm, and I wanted this pudding to be raw. I like the thicker consistency better though, so next time I will add a pinch of xantham gum, or blend it in small batches.

Ingredients

• ¼ cup lemon juice
• 2 tablespoons lemon zest (reserve 1 tablespoon for garnish)
• ¼ cup maple syrup
• 1 cup soaked raw cashews (3-4 hours in room-temperature filtered water)
• 1 teaspoon ground cardamom
• ¼ cup any berries you like, or a mixture

Instructions

1. Into a food processor or high-power blender, place the lemon juice, 1 tablespoon lemon zest, maple syrup, cashews, and cardamon. Blend for approximately 2 minutes (or until fluffy and smooth).
2. Into serving bowls, pour mixture and chill in the refrigerator for 10 minutes.
3. Top with reserved zest and fresh berries, and serve.

Vegan Lemon Pudding with Berries