Can I use regular lemons instead of Meyer lemons?

Yes, I tested this recipe several times with both regular and Meyer varieties and both turned out wonderfully!

My pudding is grainy — what went wrong?

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.

Is this lemon pudding gluten free?

Yes, this is a naturally gluten free lemon pudding recipe, yay!

How do I make those fancy lemon curls?

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 !

Do I need to drain the Mori-Nu Tofu?

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.

No-Bake Vegan Lemon Pudding – Fresh Fun Flavor

Name: No Bake Vegan Lemon Pudding
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup raw cashews (See Notes); 1 10.9 ounce box shelf stable Silken Tofu (I used Mori-Nu shelf stable, See Notes); 1/2 cup plant milk; 6 Tablespoons maple syrup; 6 Tablespoons fresh lemon juice (Meyer or regular lemons); Zest of two lemons

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

Scale

1/2 cup raw cashews (See Notes)

1 10.9 ounce box shelf stable Silken Tofu (I used Mori-Nu shelf stable, See Notes)

1/2 cup plant milk

6 Tablespoons maple syrup

6 Tablespoons fresh lemon juice (Meyer or regular lemons)

Zest of two lemons

Cook Mode Prevent your screen from going dark

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.

Equipment

High Speed Blender

Buy Now →

Lemon squeezer

Buy Now →

Lemon Zester

Buy Now →

Measuring Cups and Spoons

Buy Now →

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