This vegan vanilla pudding is a wholesome treat that gives you guilt-free pleasure with a load of health benefits. That is my kind of dessert! With no sugar added, this delightful pudding goes perfectly with any fruit salad and is an ideal overnight oats topper.
Soak cashew nuts for at least 6 hours (or overnight).
To a blender, add soaked cashews, dates, and filtered water. Blend for 3-5 minutes* until absolutely smooth.
Using a mortar and pestle, ground kuzu into a fine powder. Incorporate kuzu powder into the small bowl of cashew milk you just made (about 1/3 cup) by mixing thoroughly until even consistency is reached.
Cut the vanilla pod lengthwise, and scoop seeds out with a knife.
In a small saucepan, combine cashew milk with vanilla beans and pods. Turn on the heat and bring mixture to a boil while mixing continuously. When the milk starts to boil, lower the heat and pour the cold milk/kuzu mixture in a thin stream while mixing vigorously. After incorporating the kuzu mixture into a pot, it is essential to continue stirring our pudding mixture on medium-low heat for about 5 minutes.
Transfer pudding mixture into a glass jar or individual serving bowls. Place your pudding in the fridge for about 4 hours to set.
Store in the fridge in an air-tight jar or container for up to 6 days.
Serving Suggestions
Serve it as is or sprinkle your pudding with roasted nuts for contrasting texture.