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 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 2 cups of fresh young coconut meat or 1 cup of raw unsalted cashews, and add raw coconut water as needed.

Either way, this vegan pudding is berry good.

Other Berry Desserts

Vegan Berry Crumble
Spicy Strawberry Ice Cream
Mixed Berry Pie
Berry Cashew Cream Parfait
Rose Berry Ice Cream

Let me know what you think of this recipe in the comments!

Your feedback is important to me, and it helps me decide which recipes to post next for you.

 

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
Author Tess Masters

Ingredients

  • (12oz/300g) pack  organic firm silken tofu (see notes for soy substitute)
  • 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 

Instructions

  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

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.

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 14

  1. 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!

    1. Hey Piggy Maya
      This recipes serves 4-6 depending on how generous you are with the servings. Oink Oink

  2. 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!

  3. 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?

    1. 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.

  4. 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.

    1. 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.

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