HOW TO: Make Perfectly Pink, Vegan Berry Pudding for Valentine’s Day

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1. Gather the ingredients

As always, we recommend buying organic ingredients whenever possible.

  • 1 cup cashews
  • 1 1/2 cups frozen organic raspberries or strawberries (or a combo of both)
  • 4-5 Tbsp maple syrup
  • 4-5 Tbsp non-dairy milk such as coconut, almond, or soy
  • Toppings such as berries, granola, even chocolate shavings

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2. Soak the nuts.

Put the nuts in a bowl and cover with water (preferably filtered). Let soak for 2-3 hours to soften the cashews and make them easier for blending.

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3. Blend the ingredients in a high-speed blender.

Drain the cashews. Place all the ingredients in a blender. I recommend putting the maple syrup and non-dairy milk in before the cashews or strawberries and/or raspberries to make blending easier. For both the milk and maple syrup, start with 4 Tbsp and add another only if needed. Blend until smooth, pausing to scrape down the sides of the blender as necessary.

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4. Spoon out, add on any toppings, and serve.

Using a spatula, spoon the pudding out of the blender and into the Mason jars. If serving immediately, add desired toppings. Or cover the puddings with a lid and refrigerate until ready to serve. This recipe makes about enough to fill four 1/2 pint Mason jars.

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One Response to “HOW TO: Make Perfectly Pink, Vegan Berry Pudding for Valentine’s Day”

  1. Valarie says:

    I love this recipe! but, our school is completely nut free (as are many schools). Any recipes for yummy pink treats that are nut free?

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