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+ servings
5 from 3 votes

Vegan Pumpkin Cashew Pudding

Author - Gena Hamshaw
Cook Time: 20 minutes
Total Time: 20 minutes
Yields: 8 servings


For the pudding

  • 1 cup cashews soaked
  • 3/4 cup pumpkin puree homemade or canned
  • 1/2 teaspoon ground cinnamon
  • 1/4 ground nutmeg
  • Dash cloves
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 1/2 cup almond milk
  • 1 tablespoon melted coconut oil

For the whipped cream:

  • 1 can full-fat coconut milk
  • 3 tablespoons organic powdered sugar use a little less if you like
  • 1 teaspoon vanilla extract

For the parfait:

  • 1 cup of your favorite granola toasted nuts, chopped dried fruit, toasted buckwheat groats, or chopped chocolate


  • To prepare the whipped cream, place your can of coconut milk in the fridge overnight. The next day, open it up and scoop out the solidified coconut cream on top. (You can save the liquid for smoothies, or discard it). Place the cream topping in a medium sized mixing bowl, and use a hand beater to beat the cream on high till fluffy, about 3-4 minutes, or until it's creamy and smooth and forms very soft peaks. Add the powdered sugar and vanilla and beat for another minute or so. Refrigerate the whipped cream till you're ready to use (it will harden a bit).
  • To prepare the pudding, place all pudding ingredients into a high speed blender or a food processor. Blend till smooth (about 2-3 minutes), stopping as needed to scrape the container down with a spatula. Transfer the pudding to the fridge until you're ready to use.
  • To assemble the parfaits, simply scoop the pudding by the half cup into serving bowls, top with a spoonful of whipped cream, and then sprinkle with two tablespoons of your crunchy topping. Serve!


Leftover pudding will keep in an airtight container for up to six days in the fridge.