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Vegan Orange Cranberry Pudding

Orange Cranberry Pudding

This orange cranberry pudding is easy to make, has a light creamy texture, and a fabulous flavor for an awesome vegan and paleo holiday dessert. 

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tess Masters


  • cup fresh orange juice
  • 2 cups fresh cranberries (or defrosted frozen)
  • 2 large avocados, pitted and peeled (or 3 small)
  • 1 tablespoon pure maple syrup, plus more to taste (See Notes for sugar-free)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced fresh ginger, plus more to taste
  • 1 teaspoon natural vanilla extract
  • teaspoon ground cinnamon, plus more to taste
  • 1/2 teaspoon  ground nutmeg, plus more to taste
  • 1/2 teaspoon  finely grated orange zest, plus more to taste
  • Pinch of Celtic sea salt

to garnish:

  • cashew cream (see notes for recipe)
  • finely grated orange zest


  1. Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. (You may need to add a little bit more avocado.) Tweak the maple syrup, ginger, cinnamon, nutmeg, and orange zest to taste. Serve immediately warm out of the blender, or chill in the fridge to firm up.
  2. Serve with a dollop of cashew cream, and a sprinkle of orange zest. 

Recipe Notes


Use 1 tablespoon Lakanto in place of the maple syrup


Photo by Trent Lanz and styling by Alicia Buszczak