Vegan cashew vanilla pudding

Vegan cashew vanilla pudding made from cashews, yacon syrup, macadamia nuts and vanilla powder – creamy, mild and quick to make in the blender.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 9 g
• Fat: 30 g
• Carbs: 16 g

Ingredients

• 100 g cashews
• 100 ml water
• 2 tbsp yacon syrup
• 20 g macadamia nuts
• 1 pinch of vanilla powder

Method

You’ll need: blender · chopping board · knife · sieve

1. Soak the cashews in water for several hours, then drain.
2. Put the soaked cashews in a blender with fresh water.
3. Add the vanilla powder and yacon syrup and blend everything until you have a smooth cream.
4. Check the consistency and blend a little longer if needed, until the pudding is velvety.
5. Finely chop the macadamia nuts.
6. Divide the pudding between glasses and scatter the macadamia nuts over the top.

Good to know

A pudding like this feels gently luxurious. Creamy, mild and pleasantly simple. Just right when you want something sweet without any fuss.

Swaps

Cashews → blanched almonds (contain fibre and vitamin E). Yacon syrup → date paste (natural sweetness plus some fibre). Macadamia nuts → walnuts (contain omega-3 fatty acids in the form of ALA). Vanilla powder → Ceylon cinnamon (aromatic, with plant compounds).

Allergens

Contains tree nuts (cashews, macadamia nuts). For small children, only serve it in an adapted form because of the nuts. In pregnancy it's generally fine with fresh, good-quality ingredients.

Dairy-free recipes