Vegan lemon pudding with silken tofu and blueberries

Vegan lemon pudding made with soya milk, lemon juice and silken tofu, sweetened with maple syrup and served with blueberries. A dessert with 9 g of soya protein per glass.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 186 kcal per serving
• Protein: 9 g
• Fat: 5 g
• Carbs: 25 g

Ingredients

• 2 lemons
• 400ml soya milk
• 40g cornflour
• 60g maple syrup
• 400g silken tofu
• 150g blueberries
• 1 pinch of turmeric

Method

You’ll need: saucepan · stick blender · grater · wooden spoon

1. Grate the lemon zest and squeeze out the juice. Mix the cornflour with 100 ml of the soya milk.
2. Bring the rest of the soya milk to the boil in a pan with the maple syrup, lemon zest and turmeric.
3. Stir in the cornflour mixture and simmer for 1 minute, stirring, until it thickens. Take the pan off the heat and stir in the lemon juice.
4. Blend the silken tofu until smooth, add the hot pudding mixture and blend everything for 30 seconds.
5. Pour the pudding into four glasses and chill for 2 hours until set.
6. Top with the blueberries and serve.

Good to know

Tangy and creamy like lemon curd, but without egg or butter. The silken tofu is blended with the hot pudding and makes it as smooth as a mousse. Blueberries on top add colour and fruit.

Swaps

Soya milk → oat milk (the tofu still provides protein; choose one labelled gluten-free). Maple syrup → coconut sugar. Blueberries → raspberries. Lemons → limes (sharper).

Cooking tips

Only stir in the lemon juice after cooking, or the starch won't thicken as well. The pinch of turmeric is just for colour – you won't taste it.

Storage

Keeps covered in the fridge for 3 days; add the berries just before serving.

Allergens

Contains soya; no gluten, milk, egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

How long does lemon pudding keep in the fridge?

Keeps covered in the fridge for 3 days; add the berries just before serving.

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