Lemon Puddings
These gorgeous lemon puddings are a great alternative to more highly processed puddings and yoghurts. They are dairy free, gluten free and super easy to make. They are made with only 5 simple ingredients and are a great nutrient dense snack.
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.
Nutrition
Calories: 296kcalCarbohydrates: 19gProtein: 8.2gFat: 20.2gSaturated Fat: 3gFiber: 1.5g
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