Vegan Raspberry Pudding
- Rose Huxford
- Jul 13, 2024
- 1 min read
Updated: Jan 22
My Vegan Raspberry Pudding only requires 5 simple ingredients and takes less than 10 minutes to make. It's the perfect way to enjoy fresh raspberries on a hot summer day.
Pudding is one of my favorite desserts. But, some recipes can take time and require pots and a hot stove. My version is so simple, as it only requires a blender and you can eat it right away or the it sit in the fridge for a couple of hours. It's the best dessert during the summer and is completely vegan. No one will know tofu is one of the main ingredients!
Vegan Raspberry Pudding
Yields: 2 dessert bowls
Prep-time 3 minutes
Total-time: ~ 10 minutes or less!
Chill-time: 2 hours (optional)
Ingredients
1 container of fresh raspberries, rinsed
1 cup firm organic tofu, strained
2 tbsp real maple syrup
1/4 tsp lemon zest
1/2 tsp lemon juice
Directions
Rinse your raspberries and set them aside.
Cut the Tofu into chunks and add to your blender, then add the fresh raspberries, maple syrup, lemon zest and lemon juice.
Blend for about 35 seconds (every blender is different so adjust accordingly. I set mine to spread mode). Blend until the consistency is somewhat thick and creamy.
If you're going to eat the pudding right away, pour it into two dessert bowls and top with almond milk whip cream and some sprinkles, or any of your favorite toppings.
Or, you can pour the pudding into a medium bowl, covered, and let it chill for about 2 hours.
Enjoy!
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