Vegan Lemon Pudding

Dairy-free Lemon Pudding (103)-2

We have two things to celebrate today…

Thing #1 – this recipe. It’s mind blowing-ly awesome. Preparing it (and writing about it) makes me feel like an anti-dairy ninja battling crap pudding everywhere with dairy-free ease and resourcefulness. HIYAH!

Thing #2 – holy flourishing business, batman. I had the opportunity to share a recipe on one of the largest, most popular food blogs in all the land, Skinny Taste. Working with Gina and having my work displayed on her blog was a mega proud moment for me and my business.

And who better to celebrate with than all you fabulous lovelies?

Dairy-free Lemon Pudding (94)-2

So… the recipe that I decided to share on Skinny Taste (that was also added to my collection of dairy-free recipes in the Done with Dairy Toolkit) was…

a 130 calorie per serving, vegan lemon pudding made with cauliflower.

*gasp*

I know, it’s crazy.

This pudding is dairy-free, vegan, grain-free, can be made sugar-free with stevia, is safe for candida folk, primal folk, fruit-free folk…

No foolin.

Head on over to Skinny Taste for the recipe, and while you’re over there, be sure to leave a comment displaying your Healthful Pursuit love. I’d really appreciate it!

A couple of notes about the recipe:

  • make sure you weigh your cauliflower or, if you don’t have a scale, only roughly chop the florets, measure and then cook.
  • if you do not have a powerful blender like a vitamix, opt to finely grind your cauliflower before cooking so that it is easier to puree.
  • use fresh lemon juice NOT store-bought
  • make sure you get a large lemon and zest it completely!

Dairy-free Lemon Pudding (132)-2

Now I’d love to hear from YOU. What was your most recent proud moment, where you just had to step back and smile in all of your glory?

How do you celebrate your success?

I’d love to hear about it in the comments below!

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  1. Made this yesterday – I like it. Thanks for the idea. Like someone else mentioned, I cooked it longer than the recommended time (about twice as long) just to be sure the cauliflower was cooked. Now I plan to experiement with different flavours.

    Thanks again.

    • So happy that you liked it, Joanne! Would love to know what flavor combos you end up experimenting with. Have a great weekend!

  2. Made this yesterday. I tasted the cauliflower a little bit but it was okay.I put some cacao in a little batch that was great. Today I made some without lemon with vanilla en blended a banana with it.

  3. Just a quick note to say that even though this recipe sounded very dubious, I went ahead anyway, and boy am I glad I did. This dessert is amazing! The texture is baby-bottom soft, almost velvety. My cauliflower took much longer cooking time to become soft (which meant I had to add more milk along the way), I added too much lemon and not enough sugar, but damn it was good – too good in fact to wait the 24 hours resting time – give it to me hot, straight from the pot (I did manage to save a bit for later too)! My mind is buzzing with the possibilities of other flavours… banana or chocolate pudding sounds right up my alley too! Thanks Leanne!!

  4. Leanne, Need a tip! Made the pudding, weighed the cauliflower. Looks great in the end. But there is still a hint of cauliflower taste. I don’t mind it. But the rest of the crew in the house picked it out and weren’t so keen on eating anymore. Is it just the cauliflower I used? AND I did let it sit for 18 hours. Any suggestions? Thanks for the kitchen adventures you create! They are so much fun and can really cause me to think out of the box! Helps so much with all our food sensitivities!

    • Hmm… that is very strange! It could have been the type of cauliflower. Perhaps mine was more mild? If you need to ‘save’ it you could add a couple of drops of lemon extract!

  5. This has to be the most creative recipe I have found in a long time. I would have never though that such a dairy free pudding would be possible, especially out of cauliflower of all things. I definitely will have to try it!

    • haha thanks, Don! That means so much to me. I’d love to know how you like it when you give it a shot! Have a great afternoon, Don :)

  6. Hi, Leanne!
    I made this recipe but I can still taste the cauliflower and the lemon very well. The flavours did not melt, so it was really tart and adding honey to my cup did not really change the outcome.
    What can have gone wrong?
    My blendtec is broken at the moment, so I cooked the cauliflower longer and I processed smooth with hand blender. The texture was really ok, no lumps and no chunks. I used palm sugar, should I have used regular sugar? I weighed the cauliflower down and I used fresh lemon juice.
    I followed the recipe to the letter, as I always do when trying something new.
    It’s really a pity because I was so exicited to make a diabetes friendly recipe. Any ideas how to “save” (sorry, I cannot find a better word) the rest of this pudding still sitting in my fridge?

    • Hi Giorgia – sorry that you had a bad experience with this recipe! I made the recipe for Skinny Taste using white sugar because that’s the style over there. I bet you would need more sugar if you were using palm sugar as it’s not as sweet. Probably about 1/4 cup. Did you let it sit for the 18 hours? Again, so sorry.

      • Hi, Leanne!
        thank you for your kind answer. Yes, the pudding stayed in my fridge for more than 18 hours, almost a full day. I used palm sugar since the recipe stated “Any type of sugar would work here. White, brown, coconut sugar… “.
        I quite like palm sugar, it has a nice flavour, better in my opinion than white sugar which is only sweet.
        Well, next time I will use white sugar and I hope that by then my blendtec will have been repaired….
        Thank you again!

        • You’re right, I’m not a fan of white sugar either… and now I have a whole bag of it in my pantry! What to do… what to do… I’m so sorry that this didn’t work out for you. It sounds like you did everything right. Did you measure the cauliflower? 350 grams?

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