Taking the blackberries of summer to the next level and pairing them with this vegan cheesecake pudding. The tangy and sweet is the perfect flavor combo!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
This recipe was originally published on 8/29/16
It's crazy how creamy and dairy like you can make vegan desserts. You'll have no idea this is a dairy free pudding! The tang of the blackberry compote complements the creamy cheesecake flavor so well, and the colors make it fancy enough for a dinner party.
Vegan Pudding
Pudding was a go to treat for us for many years. Our favorite was chocolate with fresh strawberries and whipped cream! So when we started eating less dairy, and avoiding refined sugars, our favorite powder mix was out. So I had to find a replacement.
Does pudding have dairy?
Traditionally, pudding is made from dairy based milk products, but a vegan pudding version is not hard to achieve. There are a few different tricks in getting that perfect creamy flavor. A good creamy plant based milk is one of my go-tos.
The milk I turned to in this recipe was Silk cashew milk. I love the creaminess it gives and I also love the underlying hint of sweetness, something this vegan cheesecake pudding needed.
One of my favorite things about Silk is their constant support for plant based eating. The are always coming up with campaigns to help spread the word, one being #doplants that encourages people to choose plant based options versus the alternatives.
Another key to creaminess is the cashew nut itself, just make sure you are using the raw form. When you blend cashews, the result is a mixture that mimics dairy like no other! It really is amazing and I use them in so many things!
Why do you soak cashews?
In order to get the creamiest result when using cashews in vegan pudding, you need to have them as soft as possible. Soaking them overnight helps them become super soft and gives you an ultra smooth and creamy result.
If you own a high speed blender, like a vitamix or blendtec, then you can get away without soaking them. But even so, the soaking really smoothes out the final product!
What if you forget to soak cashews?
Sometimes you forget things, read me always, so if you forget to put those cashews in water the night before don't fret! There are alternatives!
- You can boil them for 30 minutes
- You can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method)
I actually love the grinding method because you don't need to remember to do anything, plus the end result is as close to having a high speed blender as your'll get! Also, a coffee grinder is way cheaper than a high speed blender.
Can I use regular cashews instead of raw?
Raw cashews are what give the creamy end result when mimicking dairy. Once you roast them, not only do you get more of the true cashew flavor, but some of the creaminess that the raw version gives is lost.
Your end result will have a much too strong actual cashew flavor, and even with loads of tang it will come through.
How To Make Vegan Cheesecake Pudding
I love that this vegan pudding is only sweetened with maple syrup. Since it's pretty easy to make, having it on hand for my kids is awesome because it has healthy fats and isn't filled with refined sugar.
- Put all blackberry compote ingredients into a pot and cook on stovetop.
- While it is cooking, put all cheesecake pudding ingredients into a blender and blend until smooth.
- Separate pudding into cups/bowls, top with blackberries and cool in the fridge.
All done in under 30 minutes (and this was with a baby hanging onto my leg). The only caveat is children getting blackberry ALL over their clothes, so I suggest serving them while they are naked. Then, just throw them in the bath. Problem solved.
And if you love creamy berry desserts try my vegan trifle!
Try out these delicious dessert recipes!
Vegan Cheesecake Pudding with Blackberry Compote
Ingredients
For the pudding
- 1 cup raw cashews , see note
- ½ cup Cashew Milk , I use the Silk brand
- ¼ cup maple syrup
- ¼ cup coconut cream (the top layer from about 2 cans full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours)
- 4 teaspoons fresh lemon juice
- 4 teaspoons apple cider vinegar
- ¼ teaspoon vanilla bean powder see note
- ⅛ teaspoon sea salt
For the compote
- 1 ½ cups blackberries , see note
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon packed fresh mint leaves
- 1 ½ teaspoons water
- ¼ teaspoon tapioca starch dissolved in ½ teaspoon cold water , see note
Instructions
- Add all compote ingredients, except the tapioca mixture, into a saucepan on your stove top. Bring to a boil, then reduce heat to medium and cook until reduced by half (about 15 minutes).
- Once reduced, add tapioca mixture (if you're using) and cook 5 more minutes until thickened. Allowing the mixture to reduce before adding the tapioca makes it less of a thick jelly like compote and more blackberry centered.
- If you prefer more of the jelly part, then you can always add the tapioca mixture earlier. Once thickened, remove from heat and allow to cool.
- While the compote is cooking, place all pudding ingredients into a high speed blender and blend until nice and smooth.
- Divide pudding into two jars or bowls. Top with equal amounts of compote. Refrigerate until cool and devour!
- If you are sensitive to the blackberry seeds you can use a blend and strain method to remove them. Heat everything like above but only until the blackberries fall apart. Then allow to cool and blend.
- Force it through a fine mesh strainer to get as much as the juice and fruit through as you can but allowing the seeds to stay behind. Put it back into the pot and continue with the rest of the directions.
Notes
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).
- If you don’t have vanilla beans or vanilla bean powder, you can also just use vanilla extract (about 1 teaspoon) but you will not get the exact same rich vanilla flavor or the black bean specks.
- You can use fresh or frozen blackberries, but if using frozen you may not need the water. Wait to add it until you see how much liquid it has during cooking.
- You don’t have to add the tapioca mixture. I preferred a tad thicker of a compote to top with, but you can allow it to reduce a bit more and not use the tapioca.
- Also, if you are sensitive to the blackberry seeds (or your kids are), then you may want to do the puree and strain method I mention in the instructions.
- Pudding alone makes about 2 cups
- soak cashews. Make compote and refrigerate until ready to use.
- Great healthy treat, but leave out compote or use the straining method mentioned to remove seeds for young or sensitive babies or toddlers.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Gary
You shouldnt delete negative reviews. I was very honest and polite. People who are going to invest getting these ingredients deserve to read honest reviews. Not just 5 start ones from people who haven't even made it yet.
Sophia DeSantis
Hi Gary, I am going to reply to both of your comments here and quote your first review within my reply (since approving two negative reviews will seem like it's two people and you are only one person). First, I would like to address this comment. You left a review over a weekend. A holiday weekend for me at that as I celebrate Orthodox Easter. I do not work on weekends, and especially not holiday ones. So for you to come at me merely one day after your original comment (which was left at 3:09 pm on 4/22/22) and accuse me of manipulating my reviews is frankly not ok. I am an extremely honest person, and have no problem with negative reviews. Not every single recipe I post will be loved by everyone. If you took some time to go through the reviews on this recipe, there are many 5 star ones and positive comments from people who have made it. So not sure why you assume otherwise.
Next, I will address your first comment (quoted below). I am sorry this wasn't a winner recipe in your opinion. Others on here seem to love it (and many have made it if you read through the comments so not sure why you think they haven't), but of course not everything I make will be loved by everyone and that is ok. My family loves it and that is a huge win in my book! Thanks for giving it a try!
First comment posted at 3:09 pm on 4/22/22:
Would not recommend. Not sure why people are rating this 5 stars when they didn’t even make the recipe. It’s an okay loose custard, but not cheesecake flavored at all. The base of it would be good with different flavors, but then it’s just any dessert cashew custard. Would not make this again.
Annie
Haven’t made it yet, but what is the consistency of the pudding? Can I pipe it into a donut? Or cupcake?
Sophia DeSantis
Hi Annie! It's not super thick, but you could thicken it by reducing the liquid and upping the coconut cream. I would say try it and taste as you adjust them (you may need to adjust the lemon juice and vinegar too) until you get the thickness you want! I'd say you need it pretty thick to pipe into donuts or a cupcake. You can also try using my cream cheese frosting to pipe in: https://www.veggiesdontbite.com/vegan-cream-cheese-frosting-recipe/ Let me know how it goes!
Kene
This stuff is fantastic!!! I used a sugar alternative and it still tastes amazing! I made it earlier this morning and let it set up in the refrigerator for a couple hours. Eating half of it now with fresh strawberries. Thank you!
veggiesdontbite
I'm so happy you liked it Kene and that your sweetener worked out! Thanks for he great review!
Joanne
I made this for friends I sup with and they loved it. I am getting ready to make another batch for myself.
Thank you for sharing your vegan recipes. I have made a number of your recipes and loved them all. I have only been vegan for 1 1/2 years and I have had a lot of fun and am so much healthier. I have energy of when I was 20 years younger.
veggiesdontbite
I'm so happy you liked it!
Sue
Sophia, both “parts” taste great. Can’t wait to eat this later! Thanks for another winner 🤗
Stacey
Make this tonight!!! I do not know what possesses this woman to decide to pair vinegar with cashews and some fruit and out pops a cheesecake in a jar...but she does and its friggin delicious!! My husband and I were licking the jars to get every last bit out of them...no exaggeration. This will be a great addition to my holiday dessert table for sure. However...be sure to triple this recipe because you are going to eat the first batch super fast and you are gonna need the next couple of batches to ensure it was as delicious as the first one!!
veggiesdontbite
Thank you so so much Stacey!! I'm thrilled you guys liked it! I so appreciate you taking the time to leave me a review and comment!
steviefbillman
This looks like the perfect summer recipe! I never think of making dessert with non-dairy milk, I normally just drink it! I need to get some and put it to better use!
Emily Kemp
Absolutely love the sound of this dessert, so perfect for summer!
Platter Talk
I'm a believer. This is an exquisite picture and recipe. A must do. Thanks.
veggiesdontbite
Thank you!
Amanda
Where do you get vanilla bean powder?
veggiesdontbite
I get mine on amazon! You can use vanilla extract but the bean powder is so much better. Here's a link from my affiliate store: http://www.amazon.com/dp/B01DUQXGHE/?tag=vegdontbit-20 It comes in a lot and you only use a small amount for most recipes, that's all you need really, so it lasts a LONG time. I think I've had mine for over a year!