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A light and creamy “Instant” Lemon Pudding made with tofu. Just a few ingredients needed. No cholesterol, vegan and dairy free.

Dairy-Free Instant Lemon Pudding in a glass dessert glass topped with lemon zest, dairy-free whipped cream, raspberries, and mint

This Dairy Free Instant lemon pudding is the creamiest pudding I’ve made in a long time and I know you’re going to love it! I’m pretty convinced that the ultra creamy texture comes from the tofu.

Yes, friends…I said tofu…

Although tofu makes it’s way into many of our dinner meals, it’s never made an appearance in one of my dessert recipes until now!

An overhead view of Dairy-Free Instant Lemon Pudding topped with lemon zest, dairy-free whipped cream, three raspberries, and mint

Why This Recipe Works

  • This pudding is unbelievably easy to make!
  • With this pudding recipe, you won’t find any artificial thickeners or flavorings – just real ingredients.
  • The rich, wonderfully sweet taste of the lemon pudding will take your tastebuds by surprise!
  • Here’s the thing you should know, this pudding won’t taste like a lemon pudding that’s made with milk or cream, because it isn’t. Because it’s made with tofu, it will have a slightly different taste.
  • You could eat it as soon as you make it or you can refrigerate it for 30 minutes or so. Those 30 minutes are all the time you need to whip up a bowl of dairy-free whipped topping!

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Tofu: Tofu is naturally gluten-free, is low in calories, and contains no cholesterol. It’s loaded with protein, high in iron and an excellent source of calcium too.
  • Agave, a pinch of salt, lemon zest, and vanilla extract: For flavor.
  • Lemon juice: The acid causes the cream to thicken.
  • Milk: I use soy milk to keep this recipe dairy free. Feel free to use almond, coconut, or any percentage cow’s milk.

How To Make This Recipe

For The Pudding

  1. Press the water out of the tofu.
  2. In a food processor, combine the tofu, salt, agave, lemon zest, and lemon juice. Blend until completely smooth, about 1 minute.
  3. Divide the mixture amount 4 small bowls and refrigerate for 30 minutes.

For The Topping

  1. Blend the ingredients together in a food processor or until smooth.
  2. Spoon over pudding.
  3. Serve.
Overhead view of tofu, lemon zest, lemon juice, agave and vanilla in a food processor

Expert Tips

  • Although I used agave to sweeten the pudding, through testing I discovered that you can use almost any other sweetener. I also tested the recipe with granulated sugar, powdered sugar and honey. I thought the consistency of the pudding made with agave was slightly smoother than the others and my taste testers preferred it.
  • You can use another type of citrus in this recipe. Orange, grapefruit, or lime would work the same way.

Frequently Asked Questions

How Do You Press Water Out Of Tofu?

Tofu has a soft texture and is watery. You can press the water out of the tofu by either using a tofu press or by slicing the tofu and placing the slices of tofu on a few layers of paper towels. Top the tofu with another layer of paper towels and place a dishtowel on top of that. Set a heavy object on top of the tofu, such as a plate or a book on the dishtowel. Leave it alone for at least 10 minutes or even an hour. (If you leave it longer than 10 minutes, put the tofu in the refrigerator).

A tofu press gently presses much of the water out of the tofu so it’s easier to grill, cook and make pudding with.

How Do You Store Lemon Pudding?

After you make the pudding, be sure to refrigerate it for at least 30 minutes or until it has chilled. It will keep well in the refrigerator for 2 days.

Dairy-Free Instant Lemon Pudding in a dessert glass topped with lemon zest, dairy-free whipped cream, raspberries, and mint next to a lemon half and a carton of unsweetened soy milk

Enjoy!

Dairy Free Instant Lemon Pudding

By: Joanie Zisk
Prep: 30 minutes
Total: 30 minutes
Servings: 4 servings
Dairy-Free Instant Lemon Pudding in a glass dessert glass topped with lemon zest, dairy-free whipped cream, raspberries, and mint
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A light, creamy and delicious Instant Lemon Pudding – no cholesterol, vegan and dairy free…

Ingredients 

DAIRY FREE LEMON PUDDING

  • 1 package firm tofu
  • pinch of salt
  • 1/2 cup agave
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla

DAIRY FREE WHIPPED TOPPING

  • 1 package firm tofu
  • 1/2 cup Agave , honey or powdered sugar
  • 1 tablespoon soy milk
  • 1 1/2 teaspoons vanilla extract

Instructions 

  • FOR THE PUDDING
  • Press the water out of the tofu by either using a tofu press or by slicing the tofu and placing the slices of tofu on a few layers of paper towels. Top the tofu with another layer of paper towels and place a dishtowel on top of that. Set a heavy object on top of the tofu, such as a plate or a book on the dishtowel. Leave it alone for at least 10 minutes or even an hour. (If you leave it for longer than 10 minutes, put the tofu in the refrigerator).
  • In a food processor, combine the tofu, salt, agave, lemon zest and lemon juice and blend until completely smooth, about 1 minute.
  • Divide the mixture among four small bowls and refrigerate for 30 minutes.
  • FOR THE TOPPING
  • Blend the ingredients together in a food processor until smooth.
  • Spoon over pudding.
  • Serve.

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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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5 from 1 vote

28 Comments

  1. This looks so incredibly creamy, and I bet the flavor is just out of this world delicious! Tofu is such an awesome and versatile ingredient.

  2. This looks delicious! Great way to substitute tofu to make this recipe dairy free.

  3. What a light and refreshing dessert! Confession: I’ve never tried tofu but after seeing this, I’m willing to give it a try!

    1. Thanks, Sara. You should definitely try tofu. You can use it in so many recipes and it’s a great source of protein too.

  4. Great recipe! I have never used tofu to make pudding! What a great way to get some protein!

  5. Mmmmm…I love a good puckery lemon dessert, especially this time of year!

  6. I have been vegetarian for many, many years and I have yet to try tofu pudding. There are so many creative recipes out there for vegans and vegetarians; I am just so impressed with how far food recipes have come!

    1. I agree, Kacey. You certainly don’t have to sacrifice flavor and variety if you’re a vegetarian. There are so many wonderful dinner and dessert options now.

  7. I love simple recipes like this and that is one high protein dessert – a double dose of tofu! Tofu has definitely been forgotten – it does make amazing pudding. Though I must admit, I haven’t tried lemon. I’m eager to now!

    1. Thanks, Alisa. Yes, this is one of the simplest dessert recipes I know of. I wanted to experiment with a dessert option other than chocolate and I really loved this lemon version.

  8. This looks beautiful and delicious. And a great alternative to dairy intolerance.

  9. 5 stars
    Your pudding looks really great, my son would love this! Both of us are gluten and dairy free due to Celiac and it can be hard to make really tasty dairy free puddings, so thanks for sharing!

    1. Thank you, Sheena. You’re right, gluten free and dairy free desserts are hard to come by. I love this alternative.

  10. Oh yum! I’m always on the lookout for dairy free desserts for a family member who can’t have dinner…Pinned and we’ll definitely be making this soon!

    1. Thank you, Martha. I hope you like the recipe. It was a dessert my whole family enjoyed.