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Vegan Lemon Pudding

I’m always looking for Easter and Passover desserts that are not as heavy as some, and ones that just about everyone can eat. This recipe has simple ingredients and takes about 10 minutes to make. I serve it in pretty wine glasses or custard cups with fresh berries on top.

Serves 6

zest from 3 large lemons pinch turmeric powder for color
1 C fresh lemon juice (Meyer lemons, if 2 cups “milk” (almond, soy, hemp, or
   you can get them. My favorite lemons!)    Milkadamia)
½ C white chia seeds ½ C agave or maple syrup

 

Put ingredients into blender and let everything sit at least two hours, or overnight in the frig, so chia seeds absorb liquid. Blend everything until smooth. A Vitamix takes a minute; a regular blender takes much more. Transfer mixture to saucepan. Whisk until mixture thickens, about five-seven minutes.

 

Remove from heat, taste and add a little more sweetening if you think it needs it. Let rest for 15 minutes then transfer to a glass bowl or jar or right into wine glasses or custard cups. Cover with plastic wrap. Refrigerate 6 hours or overnight until completely chilled and set. Keeps in the refrigerator for a few days

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