Lemon Pudding

 

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5 from 2 votes

Lemon Pudding

This luscious, rich pudding tastes just like you remember lemon pudding, but uses whole, plant-based ingredients. Perfect as is, or top with berries. Serve in your favorite pie crust topped with whipped coconut cream or aquafaba for lemon cream pie!
Course Dessert, Snack
Cuisine American, Dairy-free, Fruit, Gluten-Free, Kids, Oil-Free, WFPB, Whole Food Plant Based, Zero Waste
Keyword lemon, Sweet Potato
Servings 8
Author Cindy Thompson, Trimazing! Health & Lifestyle Coaching

Ingredients

  • 3 yellow-fleshed sweet potatoes medium-large
  • juice from 2 lemons about ¼ cup
  • zest from 1 lemon about 1 tbsp.
  • ¼ cup date paste or maple syrup
  • 1 tsp vanilla
  • 1 cup plant milk divided

Instructions

  • Steam the sweet potatoes until they are very soft. If using an electric pressure cooker, add 1 cup of water and set sweet potatoes on a trivet. Set pressure cooker to 30 minutes on high pressure. Allow for a natural pressure release for 10 minutes and then release any remaining pressure. Remove skins and add cooked sweet potato to blender.
  • Add lemon juice and zest, date paste or maple syrup, vanilla, and ½ cup plant milk to start. Blend on high speed, adding more plant milk if needed for a smooth, pudding consistency.
  • Remove to pudding cups or use as desired. Store up to 3 days in refrigerator.

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