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4.67 from 6 votes

Vegan Pumpkin Cashew Pudding

Author - Gena Hamshaw
Cook Time: 20 minutes
Total Time: 20 minutes
Yields: 6 servings

Ingredients

For the pudding

  • 1 cup cashews (soaked for at least two hours and drained)
  • 3/4 cup pumpkin purée (homemade or canned)
  • 1/2 teaspoon ground cinnamon
  • 1/4 ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 1/2 cup oat, soy, almond, or cashew milk
  • 1 tablespoon melted coconut oil

For serving:

Instructions

  • 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 and top with 1/4 cup of whipped cream. Enjoy!

Notes

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