Vegan Pink Berry Pudding

I am always looking for low sugar substitutes for dessert or special treats. I found this one at and, in honor of the upcoming holiday, thought I would share. It’s vegan, raw and low sugar. And it’s quite tasty.


Makes about 4 servings

1 cup cashews
1 1/2 frozen organic raspberries or strawberries (or a combo of both)
4-5 Tbsp maple syrup
4-5 Tbsp non-dairy milk such as coconut, almond, or soy
Toppings such as berries, granola, even chocolate shavings
Gather the ingredients. Put the nuts in a bowl and cover with water (preferably filtered). Let soak for 2-3 hours to soften the cashews and make them easier for blending.Drain the cashews. Place all the ingredients in a blender. I recommend putting the maple syrup and non-dairy milk in before the cashews or strawberries and/or raspberries to make blending easier. For both the milk and maple syrup, start with 4 Tbsp and add another only if needed. Blend until smooth, pausing to scrape down the sides of the blender as necessary.Using a spatula, spoon the pudding out of the blender and into the Mason jars. If serving immediately, add desired toppings. Or cover the puddings with a lid and refrigerate until ready to serve. This recipe makes about enough to fill four 1/2 pint Mason jars.

– See more at:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s