This dairy-free take on cheesecake pudding is perfectly creamy, tangy, and sweet. Serve with fresh berries and graham cracker crumbs for a no-bake vegan dessert everyone will love!
When you're craving the taste of cheesecake but not the heaviness or fussy prep, cheesecake pudding is the answer!
Initially, I'd planned make this recipe with a base similar to my tofu cheesecake. Then I realized I didn't have any silken tofu. I usually keep a package or two in the fridge and didn't realize I had run out!
Now I'm glad I had to re-think the recipe because I'm telling you, this cheesecake pudding is TOO good. Like, couldn't-control-myself kind of good.
I knew cashews would taste amazing and create a really rich and creamy pudding. I also have tons of almond flour on hand, so I gave that a whirl, too.
We were really blown away by how well both batches turned out!
I will say, I prefer the consistency and flavor of the cashew pudding over the almond flour one. So if you're fine with cashews, go that route. But either way, it's delicious.
If you're avoiding nuts, you could make it with tofu, similar to the cheesecake mentioned above. Just omit the cashews and agar, reduce the milk to a splash, and adjust the amount of sweetener and starch accordingly.
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What You'll Need
- non-dairy milk - Almond milk tastes the most neutral, but others work, too, like soy, oat, or coconut. I used unsweetened vanilla almond milk. If all you have is sweetened milk, simply reduce the added sugar to taste.
- raw cashews or blanched almond flour - The fat content in the nuts is what really makes this dessert irresistible! It makes it just dense enough so that it's like a cross between cheesecake and regular vegan pudding.
- lemon - You'll need 1 small lemon for the zest and juice. This is what gives the pudding its tangy cheesecake flavor.
- sugar - Choose regular granulated sugar for the most classic cheesecake flavor. I use this organic cane sugar. If you don't mind that it will change the flavor and color of the pudding, feel free to use another sweetener that works for you, such as maple syrup, coconut sugar, or date paste.
- starch - corn starch thickens the pudding and helps it set. Arrowroot starch is a good substitute if you need a grain-free option.
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See the recipe card below for quantities and full instructions.
Recommended Equipment
High Speed Blender
I've been using this Vitamix for 12 years, and mine is still going strong! It’s perfect for making extra creamy vegan sauces, dressings, dips, and smoothies.
How to Make Vegan Cheesecake Pudding
- Blend the milk and cashews (or almond flour) until smooth. Add everything else except the starch and blend again. Make sure it's completely smooth. Taste and add more lemon or sugar, if you like.
- Add the starch and blend for a few seconds. Transfer the mixture to a small, heavy-bottom saucepan.
- Over low to medium-low heat, slowly heat the mixture until thick and creamy. Whisk frequently at first, then constantly once it's getting hot. Once it coats the back of a spoon or spatula as shown above, remove from heat.
- Pour into a bowl. If desired, press plastic wrap onto the surface of the pudding to prevent a skin from forming. Otherwise, leave uncovered. Refrigerate until cold, at least one hour.
Tip: If left uncovered, a skin will form on the surface of the pudding. This is totally fine! Just whisk vigorously before serving to break it up.
Serving Suggestions
The pudding is delicious on its own, or use it to create beautiful cheesecake parfaits!
To do it, start with a layer of graham cracker crumbs or other crumbled cookies. Add a layer of pudding and some fresh berries. Repeat the layers (if you have room in the cups), and top them off with vegan whipped cream.
Can I make it without nuts?
Absolutely! For a lighter version, you can use silken tofu, similar to this tofu cheesecake recipe.
The tofu replaces the cashews and most of the milk. Depending on how large of a batch you're making, adjust the amounts of all other ingredients accordingly. Taste the blended mixture as you go, and add the starch last.
Top Tips
- Don't let it boil. Heat the mixture slowly over low to medium-low heat to avoid scalding the milk. The pudding will thicken even without reaching a full simmer.
- Whisk frequently at first and then constantly. As the mixture is getting hot, keep an eye on it and whisk frequently. This will prevent lumps and keep it creamy and smooth.
- Prevent a skin on top. Press a piece of plastic wrap onto the surface of the pudding before chilling to prevent a skin from forming across the top. It's also fine to skip this step and whisk vigorously before serving to break up the skin.
- Allow enough time for the pudding to chill. Refrigerate for at least one hour before serving.
More Creamy Vegan Desserts
I hope you enjoy this sweet and creamy cheesecake pudding. If you give it a try let us know in the comments below!
Recipe
Vegan Cheesecake Pudding
Ingredients
- 1¼ cups unsweetened almond milk - or other non-dairy milk
- ½ cup raw cashews - or blanched almond flour
- ⅓ cup organic cane sugar
- ¼ teaspoon lemon zest
- 2 Tablespoons lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 4 teaspoons corn starch - or arrowroot
Instructions
- Combine the milk and cashews (or almond flour) in a high speed blender. Blend until smooth, stopping once to scrape down the sides of the blender. Add the sugar, lemon zest and juice, vanilla, and salt. Blend again until completely smooth. Taste for sweetness and acidity and adjust if desired.
- Add the starch and blend for a few seconds to incorporate. Pour the mixture into a heavy bottomed sauce pan. Over low to medium-low heat, whisk frequently, slowly heating the pudding until thickened and creamy. This should take about 8 minutes (heating it too quickly can scald the milk and make it taste slightly burnt). Whisk constantly during the last few minutes to avoid clumps. The pudding should thicken even without bubbling or reaching a full simmer. Once it's creamy and coats the back of a spoon, remove from heat and immediately pour into a bowl or other container.
- If desired, press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled, at least 1 hour.
- Enjoy as-is, or serve with fresh berries and crumbled graham crackers or cookies.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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