Vegan Berry Pudding
September 18, 2009
This vegan berry pudding is an easy dessert you can throw together in less than 10 minutes. Serve with coconut or cashew cream and fresh berries.
Vegan Berry Pudding
This vegan berry pudding is an easy dessert you can throw together in less than 10 minutes. Serve with coconut or cashew cream and fresh berries.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 147 kcal
Ingredients
- 1 (12oz/300g) pack organic firm silken tofu (see notes for soy substitute)
- 1 cup (160g) fresh raspberries
- 1 cup (160g) fresh sliced strawberries
- 1 cup (160g) fresh blueberries
- 1/4 cup (60ml) pure maple syrup, plus more to taste
- 2 teaspoons (10ml) fresh lemon juice, plus more to taste
- Pinch of Celtic sea salt
Instructions
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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.
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Transfer the mixture to four cocktail glasses or small dessert bowls, and chill in the fridge for 2 to 3 hours to thicken.
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Serve topped with soy or cashew cream, and sliced almonds.
Recipe Notes
If you have soy allergies, are avoiding soy, or are on a paleo diet substitute 1 to 2 cups of fresh young coconut meat, or 1 cup raw unsalted cashews, and add raw coconut water as needed.
Comments 14
Wow! This was incredible! Was not so sure about Tofu in a dessert. But my friends convinced me to give it a go. Will come back to make this one again! Thank you!
Wow.. so excited to try this out! Just ran out of tofu! I think this might be good with açaí berries too!
Thanks for one more amazing recipe!
http://www.mgieva.com
I want to make this but the recipe doesn’t seem to specify how many it serves…
Hey Piggy Maya
This recipes serves 4-6 depending on how generous you are with the servings. Oink Oink
this looks so yummy ! love the color…your blog is fabulous 😀
These are so delicious and filling. Definitely a great, healthy start to the day.
Love love loved this recipe!
After making a few variations of this tofu mousse and the tofu cream, I actually bought a Vitamix!
I use it several times a day now! lol!
Natalie!
I LOVE that you bought a blender after making these recipes! Great story.
Thanks for sharing 🙂
It is in the blender now. I am worried it is coming out watery. I did not have raspberries, only blueberries. Could that be why?
So sorry I am just getting to this now, and wasn’t able to help you when you were making the recipe. You do need to use the amount of berries in the recipe. You could also add some arrowroot or agar to thicken it, if your mixture is too watery.
I tried this recipe and the tofu flavor is really strong. I like tofu in East Asian style dishes, but not in sweets. I’ve tried several recipes that claim the other ingredients cover the tofu taste, but no, to me that flavor is always very strong and present.
Thanks for your feedback. It does depend on the tofu you use, but even then, if you’re particularly sensitive to the flavor of tofu, it’s never going to be palatable to you. You could use raw coconut meat instead of tofu in this recipe. It’s delicious.
Question, how long does this keep for without getting watery?
This keeps for 3 to 5 days in the fridge.