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
Scale
10 oz frozen raspberries
10.9 oz silken tofu (Mori-Nu shelf-stable is what I used)
1/4 cup maple syrup
1/3 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