Raw Lemon Pudding
Made with only 4 ingredients and a blender, this vegan/raw dessert is ready with no hassle and in no time. If you are a lemon lover this one is perfect for you!
After my vegan chocolate pot, which is absolutely one of the dessert I like the most now, I have decided to play more with tofu in the kitchen. Coming from the south of Italy, where we grow big, juicy lemon, I am one of those people who literally love them. When I was a child my grandma used to make for me and my cousins this delicious lemon custard using lemons just picked up from our garden. I still remember it as one of the best thing I have ever had in my life.
Here in China it’s hard to find good quality lemons which are also organic. For this recipe you definitely want to use non-treated fruits, as we will use the zest as well as juice.
Ingredients (makes 2):
- 200 g silken tofu
- 1/2 cup cashew nuts
- 1 tbsp honey (or agave or maple syrup for vegan option)
- zest from a whole lemon
- juice from 1/2 a lemon
- 1/2 tsp vanilla extract
- berries or other fruits
Gather all your ingredients
Soak the nuts into lemon juice overnight.
Place the tofu into cheesecloth and squeeze out all the water. Then put it in a blender or food processor together with the honey or maple syrup, cashew nuts, juice of half lemon, zest of a whole lemon and some vanilla extract. Blend on high speed until creamy
Move the cream into serving glasses and refrigerate for 4 to 8 hours. Serve the pudding with fresh berries and slice of lemon