Okay, so yes, pudding usually implies dessert, but my Meyer Lemon Breakfast 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 breakfast. Dairy free, gluten free, and guilt free! Don't worry, you can use regular lemons here too!
This healthy plant-based breakfast is a total game changer. When I created this recipe it was so delicious I ate the whole first batch before I could document anything and I didn't even care.
This pudding provides a balanced combination of protein, healthy fats, and carbohydrates to energize your morning. Start your day with this creamy, nutritious, delightful breakfast treat (yes I said treat) and let me know what you think in the comments!
Want another delicious filling breakfast option that also tastes great with granola and fruit? Try my 5 Minute Raspberry Pudding.
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💗Why you'll love this Meyer Lemon Breakfast Pudding
- No-Bake & Easy to Prepare: Minimal effort for maximum flavor.
- Make Ahead Convenience: Ideal for busy mornings. Make a batch of my easy granola and this quick pudding and have breakfast all ready to go for the next few days.
- Versatile Serving Options: Enjoy as a breakfast or a light dessert.
🍽Equipment
For this recipe you'll need a lemon squeezer and a high speed blender (we absolutely love our Nutri Bullet for this), cutting board, knife, and a spatula.
🥘Ingredients
- Silken Tofu (I used Mori-Nu shelf stable)
- Plant Milk
- Raw Cashews
- Lemon Zest
- Fresh Lemon Juice
- Maple Syrup
🔪Instructions
⏲️Advance Prep: Soak cashews in warm water for 30 minutes for ultimate creaminess. However, if you're in a rush you can boil the cashews for 10 minutes, drain, rinse and add to recipe.
This recipe makes about 3½ cups of pudding, or enough for 4 small breakfast portions, perfect for allowing room to add your choice of toppings.
1.) Gather up your ingredients and start soaking (or boiling) the cashews by following the advance prep instructions above.
2.) Drain cashews and add all ingredients to a high speed blender and blend until silky smooth. In this Nutri Bullet Pro blender it will only take 60 seconds.
3.) Pour into serving dishes and refrigerate for at least 1 hour to set.
4.) Top with fresh fruits, homemade granola, or coconut flakes just before serving.
🍇Topping ideas
- Fresh or frozen blueberries pair extremely well with this lemon pudding
- Granola, either store bought or my easy high protein granola recipe
- Flaked coconut
- Coconut whipped cream
💭Top Tip
Remember to zest the lemons before squeezing them.
Use Meyer lemons for a sweeter flavor.
Prepare the pudding the night before for a quick ready to serve breakfast.
Pour into smaller dishes and incorporate impressive fancy mini pudding bowl bites into your next brunch spread!
📖Variations & Substitutions
- Regular lemons can be used if you can't find Meyer Lemons. Meyer lemons are sweeter and less acidic. I did test this recipe using regular lemons and everyone loved it, so feel free to use whatever you have!
- Lemon Chia Pudding, add a few chia seeds for texture and fiber.
- Coconut Lemon Pudding, try using coconut milk for a tropical twist.
🧊Storage
Fridge: Store in an airtight container for up to three days in the fridge.
Freezing: Not recommended for freezing as this creates an unpleasant texture.
📋FAQ's
Yes, but regular lemons may be more tart. Taste it once blended and simply add a bit more maple syrup to balance the flavor if you feel it is necessary. I tested this recipe with regular lemons and did not feel it needed any additional sweetener.
Soaking in warm water for 30 minutes is recommended, however, if you're in a rush you can boil the cashews for 10 minutes, rinse, drain, and add to recipe.
Yes, this recipe is naturally gluten free, 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 Curl garnishes!
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.
👩🏻🍳Creating the shot: A behind the scenes look
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!
💬Did you enjoy this recipe?
If you give this Meyer Lemon Breakfast 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.
Meyer Lemon Breakfast Pudding (No-Bake, Vegan + GF!)
- Total Time: 1 hour 30 minutes
- Yield: 4 Servings
- Diet: Vegan
Description
This Meyer Lemon Breakfast 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 breakfast.
Ingredients
½ cup raw cashews (soaked)
1 10.9 ounce box shelf stable Silken Tofu (I used Mori-Nu)
½ cup plant milk
6 Tablespoons maple syrup
6 Tablespoons fresh lemon juice (Meyer or regular lemons)
Zest of two lemons
Instructions
- ⏲️Advance Prep: Soak cashews in warm water for 30 minutes for ultimate creaminess. However, if you're in a rush you can boil the cashews for 10 minutes, drain, rinse and add to recipe.
- Drain cashews and add all ingredients to a high speed blender and blend until silky smooth.
- Pour into serving dishes and refrigerate for at least 1 hour to set.
- Top with fresh fruits, granola, or coconut flakes just before serving.
Notes
This recipe makes about 3½ cups of pudding, or enough for 4 small breakfast portions allowing for the addition of your choice of toppings.
Remember to zest the lemons before squeezing them.
Use Meyer lemons for a sweeter flavor.
Pour into smaller dishes and incorporate mini pudding bowl bites into your next brunch spread!
Prepare the pudding the night before for a quick ready to serve breakfast.
For Lemon Chia Pudding try adding a few chia seeds for texture and fiber.
For Coconut Lemon Pudding try using coconut milk for a tropical twist.
- Prep Time: 30 minutes
- Set Up Time: 1 hour
- Category: Breakfast, Dessert
- Method: No Bake
- Cuisine: American
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