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!
Servings: 8
Calories: 100.6kcal
Equipment
- Blender, high-speed, like a Vitamix, preferred
- Pressure cooker, optional.
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.
Nutrition
Calories: 100.6kcal | Carbohydrates: 21.6g | Protein: 2.3g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 61.5mg | Potassium: 358.1mg | Fiber: 3g | Sugar: 7.3g | Vitamin A: 12139.9IU | Vitamin C: 4.2mg | Calcium: 68.6mg | Iron: 0.7mg