Lemon Cashew Puds

These are zesty and creamy dairy-free little pots of goodness with three simple ingredients. They are delicious for anyone, but this recipe is a total winner if you need to make a quick, delicious and filling pudding for your dairy-free/egg free/vegan friends. Also, they have a brilliant natural boost of protein, healthy fat, magnesium, vitamin C and zinc.

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Prep Time 5

Total Time 3 5

Course Puddings

Servings pots

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian

Ingredients

150 g Cashew Nuts
1 Lemon (zest & juice)
20 ml Maple Syrup

Instructions

Soak the cashew nuts in a bowl of water for at least 3 hours (this can be overnight). Drain the water and pop the cashew nuts into a mini high-speed food processor or blender. Grate in the lemon zest and squeeze in the lemon juice. Then pour in the maple syrup.
Whizz up the mix in the food processor for at least 2 minutes until the mixture is creamy and smooth. Stop the blade and scrape down the sides a couple of times during this time.
Use a silicon spatula to scrape out the lemony cashew mixture into two ramekins and grate over a little more lemon zest.

Notes

Store in the fridge for up to 4 days.
Suitable for all ages – swap the maple syrup for pear puree when feeding a baby under 12 months.
Nut-free: use Belazau light tahini (sesame paste) which is speedier, as this is blended already and no need to soak.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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