The Easiest 5-Ingredient Vegan Lemon Puddings
If you’re looking for a simple, creamy and delicious dessert that’s also packed with goodness, these 5-ingredient vegan lemon puddings are exactly what you need.
Not only are they incredibly easy to make, but are also full of wholesome ingredients. With just cashews, almond milk, cashew butter, fresh lemon juice and zest, and a touch of maple syrup, you can create an amazingly smooth and nutritious pudding that feels indulgent too.
This lemon pudding is perfect for a quick dessert, a nutritious snack, or even as a breakfast. Plus, it’s naturally dairy-free, gluten-free, and refined sugar-free, making it suitable for almost any dietary preference.
It’s a thick cashew cream that is flavoured with lemon and only takes minutes make!
Best of all, it requires minimal effort and no baking, making it an excellent option for meal prepping or on-the-go snacks.
Why You’ll Love This Lemon Pudding
Simple Ingredients – Made with just a handful of natural, whole-food ingredients.
No Baking Required – An easy, no-bake recipe that’s simple to prepare.
Nutrient-Packed – Loaded with healthy fats, and essential vitamins and minerals
High in protein – they have over 8g of protein per pud
Naturally Sweet – refined sugar free
Gluten-Free & Vegan – Suitable for various diets
Great for Meal Prep – Store in the fridge for a convenient, healthy snack or dessert.
Why These Vegan Lemon Puddings are So Easy to Make
One of the best things about this lemon pudding is its simplicity. With just five ingredients, there’s no need to worry about complicated techniques or a long list of ingredients. All you need is a blender or food processor to whip everything together into a smooth, creamy texture. There’s no cooking required, no fancy equipment—just blend and enjoy!
Frequently Asked Questions (FAQs)
Are these lemon puddings gluten-free?
Yes! This recipe is naturally gluten-free.
Can I use a different nut instead of cashews?
Yes! Macadamia nuts or blanched almonds can work as a substitute, though cashews provide the creamiest texture.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always best for flavour and nutrients, but if needed, bottled lemon juice can be used as a substitute. Try and find an organic one, if possible.
Is this pudding suitable for meal prep?
Absolutely! This pudding stores well in the fridge for up to 4 days, making it a great make-ahead option for quick and healthy desserts or snacks.
Can I add different toppings?
Yes! You can use any toppings you like. I’ve used raspberries but any fruit will work. Alternatively, just grate some extra lemon zest on top.
How to make Lemon Puddings?
They are very simple to make. Firstly, soak the cashews. Once they are soft, add them to a blender with the cashew butter, lemon zest/juice, almond milk and maple syrup.
Blend until smooth and the nuts have fully broken down. You may need to stop and start the food processor a few times and scrape down the sides to get it fully blended. It should be lovely and smooth with no nut pieces remaining.
Spoon the mixture into 4 pots and refrigerate to set slightly. Top with your choice of toppings.
What ingredients do you need to make lemon puddings?
- Cashews
- Almond milk
- Cashew butter
- Lemon zest and juice
- Maple syrup
Nutritional Benefits of the Main Ingredients
Each of the five ingredients in this pudding is packed with nutrients that benefit your overall health. Here’s a breakdown of why this dessert is not just tasty but also incredibly good for you:
Cashews
Cashews are the secret to the pudding’s rich, creamy texture, and they’re loaded with nutritional benefits. They are a great source of healthy monounsaturated fats which will help keep you feeling full. Cashews are also high in magnesium. They provide plant-based protein, making this dessert a great option if you want to up your protein intake.
Unsweetened Almond Milk
Almond milk is a low-calorie, dairy-free alternative that adds a smooth consistency. It’s a great source of vitamin E, an antioxidant that supports skin health and helps protect cells from damage.
Cashew Butter
Cashew butter enhances the richness and depth of flavour while providing extra protein, healthy fats, and essential minerals.
Lemon Juice & Zest
Fresh lemon juice and zest are what give this pudding its gorgeous citrus flavour. Lemons are rich in vitamin C, which boost your immune system, promote collagen production and aid iron absorption. The zest also contains essential oils and flavonoids that have powerful antioxidant and anti-inflammatory properties.
Maple Syrup
Maple syrup is a natural sweetener. Unlike processed sugars, it contains small amounts of minerals like manganese and zinc.
Storage and Shelf Life
This vegan lemon pudding is best stored in an airtight container in the fridge. It will keep well for up to 4 days. Since it contains fresh lemon juice, the acidity helps preserve it, but for the best texture and flavour, it’s recommended to consume it within a few days.
You can also freeze it. Simply transfer it to a freezer-safe container and store it for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight.
Recipe Tips
Use soaked cashews for extra creaminess – Give your self time to soak the cashews in hot water for at least 30 minutes before blending. This softens them and ensures an ultra-smooth texture.
Adjust the sweetness – If you prefer a sweeter pudding, add an extra tablespoon of maple syrup or a splash of vanilla extract for added depth of flavour. Alternatively, add less maple, if preferred.
Experiment with citrus flavours – While lemon is the star of this pudding, you can also try using lime or orange for a different twist on the recipe.
Blend until silky smooth – The key to the best pudding consistency is to blend until there are no grainy bits left. A high-speed blender works best, but a good food processor will also do the trick.
Garnish for extra texture – Serve your pudding with fresh berries, crushed nuts, or a sprinkle of coconut for added texture and flavour.
Serve it chilled – For the best taste and texture, let your pudding chill in the fridge for at least 30 mins before serving. This allows the pudding to thicken slightly.
If you enjoyed this lemon pudding, why not try these other recipes:
Lemon Puddings
Equipment
Ingredients
Ingredients for the pudding:
- 1½ cup cashews (210g)
- ½ cup unsweetened almond milk (125ml)
- 2 tbsp cashew butter
- Juice and zest of a lemon
- 2 tbsp maple syrup
Optional toppings:
- Raspberries
- Lemon zest
Instructions
- Soak the cashews in boiling water and leave to soak for 30 minutes
- Drain the cashews and add to a blender with the milk, cashew butter, lemon zest/juice and maple syrup and blend for a couple of minutes. The mixture should be very smooth with no grainy nut pieces. Keep blending until this texture is reached.
- Spoon into serving jars or bowls. Top with some optional raspberries and a little more lemon zest. Refrigerate to thicken slightly for at least 30 minutes.
Notes
- Store in the fridge to keep for about 4 days.
- Freeze for up to 3 months.
- You really need a powerful blender to get the perfect smooth texture for these puddings. Keep blending for a minute or two, scrape down the sides and blend again if needed
I made these but they just didn’t have much taste! I used the juice and zest of a huge lemon, the texture was good but I just was really disappointed with the lack of lemon flavour. Any tips?
Sorry to hear that Julie. I suppose it’s personal preference. You could try using more zest or trying another citrus fruit like orange for a stronger flavour.