Let’s talk about pudding for a second.
Not the sad little cups from childhood. I’m talking spoon-licking, blender-magic,“wait… this is healthy?” pudding. This 5 Minute Raspberry Pudding is fruity, tangy, creamy, and shockingly satisfying, and it’s made with just five simple ingredients and a blender. This dairy free, vegan pudding requires no cooking. No chilling. No weird steps that make you question your life choices. Just toss everything in the blender, hit go, and 60 seconds later you’ve got a dessert that feels indulgent but absolutely fits into real life, plant-based eating.
Frozen raspberries bring bold berry flavor, maple syrup keeps things naturally sweet, and silken tofu does its sneaky little job of making everything ultra creamy, smooth and protein-packed without tasting remotely “tofu-y.” (I promise.) If someone asks you if this pudding has tofu in it just give them a strange look like you have no idea what they could possibly be talking about, start quietly whistling a tune, and slowly...walk...away.
It’s silky. It’s almost mousse-like. And yes, I fully support eating it straight out of the blender with a spoon. Consider this your new go-to when you want something sweet now, not in an hour.
If you love fruity desserts, you’ll also want to try my No Bake Lemon Pudding, it’s bright, tangy, and just as easy to make. My homemade protein packed granola is the perfect topping when serving this pudding as breakfast. For another berry treat, check out my Mixed Berry Smoothie it's cold, refreshing, and so perfect on a hot summer day!
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Inspired by a tofu based pudding/frosting recipe from the cookbook Be A Plant-Based Woman Warrior by Crile and Jane Esselstyn.
💗Why you'll love this 5 Minute Pudding
- Quick & easy – From blender to bowl in about 5 minutes. No cooking, no chilling, no patience required.
- Cold & creamy – Refreshing, ultra-smooth, and totally acceptable as breakfast or dessert. (We don’t judge.)
- Sweet & tart – Bright raspberry flavor with just the right tangy kick in every spoonful.
- Customizable – Stir in vegan chocolate chips, granola, or fresh berries or banana slices. Chris insists the chocolate chips are non-negotiable.
- Family favorite – Fancy-looking, shockingly simple, and easy enough to make every week… which is exactly what we do.
🍋Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Frozen raspberries (10 oz bag: The star of the show. Frozen berries give you bold, tangy raspberry flavor and keep the pudding thick and refreshingly cold. No need to thaw, just toss them straight into the blender.
- Silken tofu: This is what makes the pudding smooth, creamy, and secretly protein-packed. Silken tofu blends up light and mousse-like, so skip firm or extra-firm tofu here — it won’t give you that dreamy texture. I used Mori-Nu shelf-stable silken tofu and it works perfectly and is the perfect amount (usually found in the international aisle), regular refrigerated silken tofu is just fine too but I'd start with only ¼ cup milk since this tofu is more watery.
- Maple syrup: Naturally sweetens the raspberries without overpowering them. I would not suggest Agave here, the maple syrup is the clear winner.
- Plant milk: Helps everything blend smoothly and gives you control over the final texture. Use whatever you keep on hand — almond, soy, oat, or cashew milk all work. Tip: If your blender struggles, add an extra tablespoon or two to get things moving.
- Lemon juice: Just a small splash or fresh or bottled. It brightens the flavor and makes the raspberries pop instead of tasting flat. You could use lime or orange juice if you don't have lemon.
🍋How To Make 5 Minute Raspberry Pudding
Gather up your ingredients.
Frozen raspberries, silken tofu, maple syrup, plant milk, and lemon juice.
Add the silken tofu to your blender.
This is the magic ingredient that makes the pudding creamy, silky, and surprisingly protein-packed. Don’t worry, it won’t taste like tofu.
Add the frozen raspberries.
No need to thaw, frozen berries help keep the pudding thick, cold, and extra refreshing.
Pour in the lemon juice.
Just a small splash. This wakes up the raspberry flavor and gives the pudding that bright, tangy edge.
Add the plant milk.
This helps everything blend smoothly. Use whatever plant milk you have on hand.
Drizzle in the maple syrup.
This is where the sweetness happens.
Blend until completely smooth.
Blend for about 60 seconds, or until the pudding is silky and lump-free.
If your blender struggles, add 1–2 tablespoons of extra plant milk to get things moving.
Taste and adjust if needed.
Want it sweeter? Add a little more maple syrup. More tang? Another tiny squeeze of lemon does the trick.
Serve immediately!
🍌Topping Ideas
- Frozen blueberries – Add extra berry flavor and a pop of color.
- Granola – This Homemade Granola gives a crunchy contrast to the creamy pudding.
- Mini chocolate chips – A fun sweet touch, especially for dessert.
- Sliced bananas – Soft, mellow sweetness that pairs perfectly with tart raspberries.
🧊Storage & Meal Prep
Refrigerator – Store pudding in an airtight container in the fridge for 3–4 days. Give it a quick stir before serving to mix in any juice that may have separated.
Freezer – This recipe does not freeze well, so we don’t recommend it.
Meal prep – Make a batch ahead and portion into small jars or containers for grab-and-go snacks or breakfasts during the week.
❓FAQ's
Nope, frozen raspberries are your best bet here, it's what aids in that beautiful creamy texture and since this pudding is best served cold, frozen berries are just the ticket! The 10 ounce bags found at most grocery stores provide perfect amount of raspberry to tofu ratio. Feel free to top with a few fresh raspberries though!
Mori-Nu shelf stable tofu is generally found in the International or Asian section of the store. My local store keeps it by the Soy Sauce. However, if you can't find shelf stable tofu you can use refrigerated silken tofu and the texture will be very similar. I recommend starting with only ¼ cup milk if you do this though because refrigerated silken tofu tends to be more watery.
Store in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving as some of the juice may separate. Add your garnishes just before serving.
No, I do not recommend freezing as the tofu will lose its creaminess and cause the texture to become watery and unappealing.
Yes, Gluten Free, Dairy Free, and Vegan!
5 Minute Raspberry Pudding (Vegan)
- Total Time: 5 minutes
- Yield: 2-3 Servings 1x
- Diet: Vegan
Description
This 5-minute vegan raspberry pudding is bursting with bright berry flavor, naturally sweetened with maple syrup, and made smooth and creamy with protein rich silken tofu. So indulgent but, totally guilt free.
Ingredients
10 oz frozen raspberries
10.9 oz silken tofu (Mori-Nu shelf-stable is what I used)
¼ cup maple syrup
⅓ cup plant milk
1 teaspoon lemon juice
Instructions
- Place tofu, raspberries, syrup, lemon juice, and plant milk into the blender and blend on high speed for 1 minute or until smooth and creamy. If your blender needs a little help add another tablespoon or two of milk to get it going.
- Serve in ramekins or fancy shmancy glasses. Top with mini vegan chocolate chips, granola, or fresh fruit.
Notes
Topping ideas: Freshly sliced bananas, frozen wild blueberries, mini chocolate chips, or granola if you're serving as breakfast.
- Prep Time: 5 minutes
- Category: Breakfast, Dessert
- Method: Blender
- Cuisine: American
⭐Did you enjoy this 5 Minute Raspberry Pudding?
If you give this no bake Raspberry Pudding a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the Shot: A Behind the scenes look
Proof that you don’t need a fancy studio, just good light, a little.... actually, a lot of patience, and a table that’s seen some things.
The moment right after I say, “Just one more taste to make sure.”
Science is very demanding… especially when dessert is involved.
What Really Happened
This recipe is incredibly simple… once you actually have the ingredients.
I sat down all motivated to update this post, camera charged, blender ready, confidence high....and then realized I was completely out of frozen raspberries (we make this pudding A LOT). Cool. No big deal. I’ll just make a quick run to Walmart.
You already know where this is going.
I walked in for one bag of raspberries and walked out $100 later (true story) with things I absolutely did not plan on buying but somehow “needed.” (Why is Walmart like this? Is there a spell? A portal? We may never know.)
Once I was finally home, raspberries secured, credit card slightly offended, the rest of the recipe went exactly as planned. Everything into the blender, 60 seconds later and I was standing in my kitchen eating raspberry pudding straight out of the blender cup like a totally reasonable adult.
Moral of the story: this pudding is truly a 5-minute recipe… not counting a surprise trip to Walmart and of course, the 45 minute photo shoot.
Disclaimer: The nutritional information provided for 5 Minute Raspberry Pudding is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Sally says
I've made this recipe twice so far this summer and I made it for dessert for a dinner party for 4. I bought Trader Joes Organic Raspberries (12oz) bag. $3.49.
I decided to use the whole 12 oz instead of the 10oz the recipe called for just for giggles.
The silken tofu I bought at my local co-op grocery store for only $2. I love that it is shelf stable. I used organic grade A maple syrup. Yes, it cost more but its so delicious.
I also used a fresh organic lemon. I thawed the raspberries a bit before I plopped them in the blender. I will admit it took a tad bit longer to blend because I used the whole bag of berries : ). I found 4 really cute dessert glasses at the thrift store and filled them to the brim and added some carob chips to the top for decoration. Then I put it in the fridge uncovered to chill before serving. I served this twice to unsuspecting guests for dessert and got rave reviews! They wanted the recipe and couldn't believe it was made with tofu!!! I love when that happens!
Rhonda Jones @ Fresh Fun Flavor says
I love this Sally! Always a big win when a non vegan finds out the totally delicious thing they're eating is vegan AND asks for the recipe! Thank you for sharing what you used, how cost efficient this recipe is to make, and the tip of leaving the berries out to thaw for a bit to make for easier blending. Glad you enjoyed this recipe!