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- Makes one 9-inch pudding
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Wow your friends with this visually stunning vegan summer pudding, which offers a whole-food, plant-based take on a beloved British dessert. Toasted bread soaks up a succulent sauce of cooked berries, and an easy homemade lavender cashew cream tops it all off.
For more recipes to satisfy your sweet tooth, check out 5 Scrumptious Plant-Based Desserts.
- 1 loaf whole grain bread, crusts removed ( 24-oz. loaf)
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1½ teaspoons arrowroot powder
- 4 cups strawberries, cut into ½-inch pieces
- 2 cups raspberries
- 2 cups blueberries
- ½ cup raw cashews
- ½ teaspoon dried lavender
- ½ teaspoon pure vanilla extract
- Preheat oven to 350°F. Place bread slices on a baking sheet. Bake 15 to 20 minutes or until lightly toasted.
- In a large saucepan combine 2 tablespoons of the maple syrup, 1 tablespoon of the lemon juice, and the arrowroot; gradually stir in 1½ cups water. Bring to boiling. Add berries; cook 5 minutes or until berries are softened and liquid is thickened, stirring occasionally. Strain mixture, reserving berries and liquid.
- To assemble pudding, dip a bread slice into berry liquid, turning to coat, and place in a 9-inch silicone or nonstick fluted tube pan. Continue soaking the bread and placing in the pan until bottom and sides are lined completely. Fill with berries. Soak the remaining bread slices and place on pudding until the top is covered completely; press down gently. Cover and chill at least 8 hours or overnight.
- For the cashew cream, in a small bowl combine cashews and ¼ cup hot water. Let stand 20 minutes.
- In a blender or food processor combine cashews with liquid, lavender, vanilla, and the remaining 1 tablespoon maple syrup and 1 tablespoon lemon juice. Cover and blend or process until smooth and creamy, adding 1 tablespoon water, if needed. Transfer to a bowl and chill.
- To serve, invert tube pan onto a platter and gently tap to release pudding. Serve with cashew cream