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Vegan Pistachio Pudding

Print Recipe
Servings 4 Servings

Ingredients
  

For the Pudding:

  • 1 ripe avocado
  • 1 12.3 oz pkg firm tofu
  • 2 tbsp agave syrup
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 tbsp freshly squeezed lemon juice
  • 1 can coconut milk refrigerated over night
  • 1/2 C ground pistachios plus a little more for garnishing
  • 1/4 C dried cherries chopped

Whipped coconut cream topping:

  • 1 can coconut milk refrigerated overnight
  • 2 tbsp agave syrup
  • 1/2 tsp vanilla powder or extract

Instructions
 

Pistachio pudding:

  • Place the tofu in cheese cloth and squeeze out excess water as much as possible.
  • Place the avocado and tofu in a food processor and blend until smooth, scraping down the sides as needed.
  • Add the agave, maple syrup, vanilla, lemon juice, almond extract and blend.
  • Drain the watery part of the coconut milk off and use only the cream. Blend the cream in with the mixture until smooth.
  • Fold in the pistachios and cherries. Place mixture in a bowl and chill in the refrigerator until ready to eat. (at least 30 minutes)

Whipped coconut cream topping:

  • Drain the watery part off of the coconut milk.
  • Place in a bowl with the agave and vanilla.
  • Blend with an electric mixer until smooth.
  • Serve on top of the pudding and garnish with more ground pistachios.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com