Looking for a quick and creamy dessert that feels indulgent but is totally guilt free? This 5-minute vegan raspberry pudding is bursting with bright berry flavor, naturally sweetened with maple syrup, and made magically smooth with protein-rich silken tofu.
With just four ingredients and zero dairy, it’s the kind of treat you’ll want to whip up on repeat. Grab a blender and get ready to fall in love with your new go-to plant-based pudding!
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⭐Why this pudding will become a regular in your dessert rotation
Inspired by a raspberry pudding/frosting recipe from the cookbook Be A Plant-Based Woman Warrior by Crile and Jane Esselstyn.
It's true, we make this quick yet fancy looking dessert about once a week at our house. We love stirring in some Enjoy Life Mini Vegan Chocolate Chips too, well, I stir in some....Chris stirs in about a third of a bag!
This treat is just so perfect after a long day when you're craving a little something sweet, but have no desire to be getting out a bunch of ingredients for cookies or brownies. From start to dish in under five minutes, you can't beat it! I hope you'll love it as much as we do!
🍽Equipment
For this recipe you'll only need a blender (we absolutely love our Nutri Bullet for this) and a spatula.
🥘Ingredients
- 10 ounce bag of frozen raspberries
- Silken tofu
- Maple Syrup
- Lemon Juice
🔪Instructions
1.) Gather your four ingredients.
2.) Place frozen Raspberries into the blender followed by the tofu, syrup, and lemon juice and blend on high speed for 1 minute.
3.) Serve in a fancy shmancy glass or in a bowl. Garnish with vegan chocolate curls or mini chocolate chips and fresh mint leaves if desired.
4.) That's all there is. It's that easy. Cop a squat on the sofa, turn on Caribbean Life on HGTV and enjoy!
💭Handy Tip
There's not much liquid in this recipe so a high speed blender is the best option. I use my Nutri Bullet and the consistency is truly perfect.
If not using a high speed blender simply remove the Raspberries from the freezer an hour before using them, let them sit on the counter and the blending will be much easier.
📖Variations and Substitutions
I am currently experimenting with some exciting new flavors. Stay tuned for upcoming variations of this creamy dessert!
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.
Feel free to get creative with this pudding! Add some fresh berries and a handful of granola for a brand new breakfast twist!
📋FAQ's
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! And those 10 ounce bags found at most grocery stores provide the absolute perfect amount of raspberry to tofu ratio.
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.
Take a room temperature vegan chocolate bar and run a vegetable peeler down the long edge and voila, you have total fanciness!! Bring on the Michelin star!
Absolutely! Simply take the bag of Raspberries out of the freezer about an hour before you make the recipe so they will soften up and be easier to blend in a regular blender.
When I make this recipe Chris and split it and eat it right then, but if you do find yourself with leftovers or you wish to make it a day ahead of time you can store it in an airtight container in the refrigerator for a couple of days before or after making it. Just give it a good stir before serving as some of the juice may separate a smidge. Add your garnishes right before serving though.
👩🏻🍳Creating the Shot: A Behind-the-Scenes Look
What really happened
Charlie always seems to make an appearance when I set up for a photoshoot. This time he was curious about the new flowers. He concluded they were not delicious.
I threw together a quick collage of different scenes I was contemplating. I ended up with 119 photos to get the feature shot that became the winner (sigh). I also realized I was out of raspberries when I started this post and a quick trip to WalMart for those turned into $100 spending spree because no one can really go into to WalMart and just buy the one thing they went in for right?
💬Did you enjoy this recipe?
If you give this Raspberry Pudding a try, I’d love to hear how it turned out! Leave a review below or share your own twist in the comments—your feedback and creativity make this space even more delicious!
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5 Minute Dairy Free Raspberry Pudding (Vegan)
- Total Time: 0 hours
- Yield: 3 cups 1x
- Diet: Vegan
Description
This 5-minute vegan raspberry pudding is bursting with bright berry flavor, naturally sweetened with maple syrup, and made magically smooth with protein-rich silken tofu. With just four ingredients and zero dairy, it’s the kind of treat you’ll want to whip up on repeat.
Ingredients
10 ounce bag Frozen Raspberries
1 10.9 ounce box shelf stable Silken Tofu
¼ cup Maple Syrup
1 Tablespoon Lemon Juice
Instructions
- Place frozen Raspberries into the blender followed by the tofu, syrup, and lemon juice and blend on high speed for 1 minute.
- Serve in a fancy shmancy glass or in a bowl. Garnish with vegan chocolate curls or mini chocolate chips and fresh mint leaves if desired.
Notes
There's not much liquid in this recipe so a high speed blender is the best option. I use my Nutri Bullet and I have to remove the cup from the base and give it a quick shake twice near the beginning, from there the magic happens and it blends up so smoothly. The consistency is truly perfect, however, if your blender doesn't seem to be getting the job done feel free to add a touch of plant milk one tablespoon at a time until it gets moving. This pudding will still be divine!
If not using a high speed blender let it go another minute or so longer to ensure the raspberry seeds are thoroughly blended. Or simply remove the Raspberries from the freezer an hour before using them, let them sit on the counter and the blending will be much easier.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Dessert
- Method: Blender
- Cuisine: American
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