Dairy Free Instant Lemon Pudding

Cooking for One?
Sign up and receive the latest Recipes for One and other bonus content.

A light, creamy and delicious Instant Lemon Pudding – no cholesterol, vegan and dairy free…Dairy-Free Instant Lemon Pudding | ZagLeftThis 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…

Since when do I cook with tofu, you ask?  Actually, more often than you might think. When my son was in high school, he became a vegetarian.  Because of this, I needed to look for healthy meat alternatives and found that tofu is actually a wonderful replacement for meat.  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.

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…

Dairy-Free Instant Lemon Pudding | ZagLeftThis pudding is unbelievably easy to make.  I add all of the ingredients to my food processor and in seconds, a sweet and creamy lemon pudding.  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…with tofu instead of cream!

Have you seen one of these contraptions?  It’s a tofu press and I didn’t realize I needed one until I got one.  If you use tofu often in recipes, a tofu press is life-changing!

Dairy-Free Instant Lemon Pudding | ZagLeft

Tofu has a soft texture and is watery.  A tofu press gently presses much of the water out of the tofu so it’s easier to grill, cook and make pudding with.  You can find them at Amazon and Sur la table.

After I press the water out of the tofu, I place the tofu, lemon zest, lemon juice, agave and vanilla in the food processor…

Dairy-Free Instant Lemon Pudding | ZagLeft

The food processor creams all of the ingredients together and delivers a light, healthy, sweet and absolutely delicious treat.  The pudding has a silky, melt-in-your-mouth texture that my family loved.

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.

This lemon pudding has a wonderful lemon flavor which shines through.  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.  It’s made with tofu, and because of this it will have a slightly different taste.  My family and I loved it though and found it to be a wonderful alternative for someone avoiding dairy.

As I mentioned above, I quickly whipped up a dairy-free whipped topping to spoon over the top and served it with candied lemon peels, fresh raspberries and mint.

Dairy-Free Instant Lemon Pudding | ZagLeft

 

5 from 1 vote
Dairy-Free Instant Lemon Pudding | ZagLeft
Print
Dairy Free Instant Lemon Pudding
Prep Time
30 mins
Total Time
30 mins
 

A light, creamy and delicious Instant Lemon Pudding - no cholesterol, vegan and dairy free...

Course: Dessert
Servings: 4 servings
Author: Joanie Zisk
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
  1. FOR THE PUDDING
  2. 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).
  3. In a food processor, combine the tofu, salt, agave, lemon zest and lemon juice and blend until completely smooth, about 1 minute.
  4. Divide the mixture among four small bowls and refrigerate for 30 minutes.
  5. FOR THE TOPPING
  6. Blend the ingredients together in a food processor until smooth.
  7. Spoon over pudding.
  8. Serve.

Other recipes you might enjoy…

Butter Pecan Granola

Butter Pecan Granola | ZagLeftFlourless Peanut Butter Chocolate Chip Cookies

So good! Flourless Peanut Butter Chocolate Chip Cookies ZagLeft

Quinoa, Lentil and Black Bean Burrito Bowl 

Quinoa, Lentil and Black Bean Burrito Bowl ZagLeft

Chocolate Covered Date Truffles

Healthy and delicious Chocolate Covered Date Truffles ZagLeft.jpg

Dairy Free Granola Trifle

Dairy Free Granola Trifle | ZagLeft

 


Cooking for One?
Sign up and receive the latest Recipes for One
and other bonus content.

30 COMMENTS

  1. 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!

    • 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.

    • 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.

  2. Of all the things I occasionally miss after weight loss surgery, pudding is high up on the list. I just might be able to enjoy pudding again with this recipe. I make pudding for my family, get one bite and then must refrain, but this, I’d be able to enjoy by the bowl full.

    • That’s why I like too, Michelle. I’m trying hard to watch what I eat and so many times, I just taste and that’s all. This dessert is much healthier, has fewer calories and still satisfies my sweet tooth. I appreciate your comment, thanks so much.

    • Thank you Brittany. I’ve made chocolate pudding with tofu too but since I’ve been craving lemon (and sunshine), I wanted to give this version a try. I’m so glad I did, we really enjoyed it.

LEAVE A REPLY

Please enter your comment!
Please enter your name here