This quick, no bake Vegan Lemon Pudding has a velvety smooth texture from blended cashews, sweetness from pure maple syrup, and a bold lemony finish from fresh lemon juice and zest. If you can get your hands on Meyer lemons, use them — they add a naturally sweet, floral brightness — however, regular lemons work beautifully. (I’ve tested it every which way.) It’s quick, wholesome, ridiculously simple to whip up and so silky it tastes like a vegan lemon mousse. Whether you’re vegan, dairy-free, or just craving something cold and lemony, grab a spoon… because this one will disappear fast!
I wanted to create a no bake plant based lemon dessert that was healthy enough that I could have it for breakfast. When I was testing this recipe it was so delicious I ate the whole first batch before I could take any notes and I didn't even care. This pudding definitely fits the breakfast, brunch, or late night snack category. Add a handful of my high protein granola and a few fresh or frozen blueberries on top and suddenly it turns into this creamy-crunchy, lemony little parfait situation that'll make you wish you had made a double batch. Trust me, this pudding is THAT good.
Lemon lovers, don’t miss my Lemon Blueberry Crinkle Cookies — they’re soft, chewy, and full of that fresh bright lemony flavor. If you’re into creamy, cozy bowls, my Pumpkin Breakfast Bowl is another quick, nourishing treat that lets the blender do all the work and also pairs perfectly with my homemade granola!
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💗Why you'll love this Lemon Pudding
- .Ridiculously easy – Five minutes in the blender, a quick chill (or not, you're call), and you’re done. No cooking, no fuss. I've eaten right after blending because I can be impatient, it was delicious, but it will thicken if you let it chill.
- Naturally plant-based – Vegan, gluten-free, dairy free lemon dessert made with simple, wholesome ingredients that feel as good as they taste.
- Perfect anytime treat – An easy vegan pudding recipe that's light enough for breakfast, fancy enough for brunch, and satisfying enough for a late-night sweet tooth moment.
🍽Equipment
For this recipe you'll need a lemon squeezer, a cutting board, and a high speed blender (we absolutely love our Nutri Bullet for this). A knife, and a spatula. And of course some fun bowls for serving!
🍋Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Silken Tofu: Makes the pudding ultra-creamy without any dairy. I use Mori-Nu shelf-stable silken tofu because it blends super smooth. Refrigerated silken tofu works too — just make sure it’s the soft/silken kind, not firm. Note: If you use refrigerated silken tofu it comes in a 16 ounce package and this recipe only requires about 11 ounces (Mori-Nu is 10.9 oz), if you use the whole 16 oz you may need to adjust for more lemon juice and syrup and an extra tablespoon of cashews.
- Raw Cashews: These blend into a thick, velvety base and give your pudding that luscious texture. I would really recommend not subbing these.
- Plant Milk: Any Plant Milk works fine for this recipe so use what you have on hand. I use cashew milk but almond, soy, and oat are all great.
- Fresh Lemon Juice: If Meyer lemons are in season, go for it! They add a sweeter, floral note, but I mostly use regular lemons since they are easier to find and it's super delicious.
- Lemon Zest: Gives the pudding its bold lemon-dessert flavor. Whenever I use lemons in a recipe I zest them and place the zest in the freezer so I have it handy for other recipes.
🔪Instructions For Making Lemon Pudding
⏲️Advance Prep:
Soak your cashews in very hot water for 15–20 minutes to help them blend super smooth.
Skip the soaking if you’re using a high-speed blender — it’ll take care of those cashews on its own.
Gather up your ingredients!
Do your advance prep cashew step if needed. If you're using a high speed blender then no need for the soak.
Blend ingredients
Add the soaked (or unsoaked) cashews, silken tofu, lemon juice, lemon zest, maple syrup, and plant milk to your blender. Blend on high until completely silky and smooth, about 60-90 seconds. Stop once or twice if needed to scrape down the sides if anything gets stuck.
Give it a quick taste — if you want it sweeter, add another drizzle of maple syrup. If you want more lemony zing, add an extra bit of zest or lemon juice. Blend again for a few seconds.
Chill to set
Pour the pudding into small jars or serving bowls. Cover and refrigerate for 30 minutes (longer if you want it thicker). The pudding will firm up as it chills.
Serve and enjoy
Top with Homemade granola, blueberries, sliced fruit, coconut flakes, or keep it simple and dig in with a spoon. This pudding is delicious cold right out of the fridge and keeps beautifully for 3–4 days.
🧊Storage & Meal Prep
Refrigerator: Store your lemon pudding in airtight jars or small containers for 3–4 days. It stays thick, creamy, and delicious the whole time.
Meal Prep Friendly: Make a double batch on Sunday and portion it into single-serve jars for quick grab-and-go breakfasts, lunchbox treats, or easy late-night desserts.
Do Not Freeze: This pudding doesn’t freeze well so stick to refrigeration for the best results.
💭Pro Tip
Zest first, squeeze second. Trust me — zesting a squeezed lemon is a workout nobody asked for.
Make it ahead. Prep the pudding the night before and you’ve got a bright, ready-to-eat breakfast waiting in the fridge.
Go mini for brunch. Pour the pudding into small jars or ramekins to create the cutest little lemon pudding bites.
❓FAQ's
Yes, I tested this recipe several times with both regular and Meyer varieties and both turned out wonderfully!
A grainy texture usually means the cashews weren’t blended long enough or the blender isn’t powerful enough. Easy fix! Soaking the cashews in hot water for 15-20 minutes before adding them to the blender with provide ultra creamy results. If you're in a rush you can boil the cashews for 10 minutes, rinse, drain, and add to recipe.
Yes, this is a naturally gluten free lemon pudding recipe, yay!
Those lemon curls are simpler than they look! Fellow blogger, Miss Tori Avey has created a beautiful post on how easy it is to make these easy yet impressive Lemon Curls!
There may be a small amount of liquid in the box of tofu, there is no need to drain, simply add the entire contents to your blender.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
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No Bake Vegan Lemon Pudding
- Total Time: 40 minutes
- Yield: 2-4 Servings 1x
- Diet: Vegan
Description
This no bake Vegan Lemon Pudding is light, lemony, and loaded with nutritious plant-powered protein. It pairs incredibly well with my easy high protein Granola and a few fresh (or even frozen) blueberries for a complete and filling anytime treat.
Ingredients
½ cup raw cashews (See Notes)
1 10.9 ounce box shelf stable Silken Tofu (I used Mori-Nu shelf stable, See Notes)
½ cup plant milk
6 Tablespoons maple syrup
6 Tablespoons fresh lemon juice (Meyer or regular lemons)
Zest of two lemons
Instructions
-
Soak the cashews
If you’re using a high-speed blender skip to step 2 otherwise, soak the cashews in very hot water for 15–20 minutes to soften. Drain before using. -
Add everything to the blender
Place the cashews, silken tofu, lemon juice, lemon zest, maple syrup, and plant milk into your blender. -
Blend until completely smooth
Blend on high until completely smooth, about 60-90 seconds. Stop once or twice if needed to scrape down the sides if anything gets stuck. -
Taste and adjust
Give it a quick taste. Add more maple syrup for sweetness or an extra splash of lemon juice/zest for a brighter flavor. Blend again to combine. -
Chill to thicken
Pour the pudding into jars or small serving dishes. Cover and refrigerate for 30 minutes, or until set to your liking. I have definitely eaten this immediately after blending, no complaints but it will thicken if you let it chill. -
Serve and enjoy
Top with fresh or frozen blueberries, granola, coconut flakes, or fresh fruit — or enjoy straight from the fridge with a spoon.
Notes
Use hot water for soaking cashews:
If you don’t have a high-speed blender, soak the cashews in very hot water to help the pudding blend ultra-smooth. A quick 15–20 minute soak works great.
Tofu:
If you use refrigerated silken tofu, instead of Mori-Nu shelf stable, it comes in a 16 ounce package and this recipe only requires about 11 ounces (Mori-Nu is 10.9 oz), if you use the whole 16 oz you may need to adjust for more lemon juice and syrup and an extra tablespoon of cashews.
Make-ahead friendly:
The pudding thickens as it chills and tastes even better on day two. Store in single-serve jars for easy grab-and-go snacks.
Serving ideas:
Top with blueberries, granola, coconut flakes, or crushed graham crackers. It also makes a beautiful breakfast parfait.
- Prep Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Blender
- Cuisine: American
💬Did you enjoy this Vegan Lemon Pudding recipe?
If you give this Lemon 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
This time I actually wrote down the measurements before eating everything.
The spot where I take 147 photos just to pick two… and then celebrate by eating the subject, because I earned it😋.
What really happened
I originally wanted to make candied lemon slices for a garnish. I found a really easy recipe and followed the instructions to let them simmer in sugar water for 40 minutes. But, 40 minutes is a long time and I got distracted...until I smelled something burning 🤦♀️. The whole pot looked like motor oil and smelled worse. But the silver lining is that led me to learning how to make these fancy, fun lemon curls instead! Which turned out beautiful and were surprisingly easy!
Disclaimer: The nutritional information provided for Vegan Lemon 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!
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