Vegan Berry Pudding

September 18, 2009

This vegan berry pudding can be thrown together in less than 10 minutes and is absolutely delicious. This quick easy dessert is a sensational dessert or after-school snack.

You can throw in any combination of berries you like. I made a phenomenal sweet cherry version last summer that rocked! This basic principle works s’blendedly with fresh ripe mango or pineapple, too. But I always return to my beloved berries.

If you have soy allergies, are avoiding soy, or are on a paleo diet substitute 1 cup of fresh young coconut meat or raw unsalted cashews, and add raw coconut water as needed.

Either way, this vegan pudding is berry good.


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Vegan Berry Pudding

This vegan berry pudding is delicious and so easy! Just throw everything into your blender, chill, and devour.

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Tess Masters


  • (12oz/300g) pack  organic firm silken tofu
  • 1 cup fresh raspberries
  • 1 cup fresh sliced strawberries
  • 1 cup fresh blueberries
  • 1/4 cup (60ml) pure maple syrup, plus more to taste
  • 2 teaspoons fresh lemon juice, plus more to taste
  • Pinch of Celtic sea salt 


  1. Throw everything into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Add lemon juice and sweetener to taste.
  2. Transfer the mixture to four cocktail glasses or small dessert bowls, and chill in the fridge for 2 to 3 hours to thicken. 
  3. Serve topped with soy or cashew cream, and sliced almonds. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak