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.

Get our lovely Healthy Bites newsletter each week!

Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.

Lemon Cashew Puds

No ratings yet
Prep Time 5 minutes
Total Time 3 hours 5 minutes
Course Puddings
Servings 2 pots
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian



  • 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.


  • 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.
Tried this recipe?Let everyone know how it was!


Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.