This rich and creamy vegan treat goes together in minutes and melts in your mouth. Ingredient tips: Cooking with agar, a vegan jelling agent derived from red algae, creates an almost instant pudding that will wow your holiday guests—food restrictions or none. Yacon, a thick syrup made from the yacon root, is a lower-calorie sweetener that helps with digestion; I use it in recipes as a substitute for molasses. Serving tip: This pudding is great warmed, with a dollop of whipped cream if you’re not vegan.
Recipe Yield:
6 servings
Recipe Calories:
129
Recipe Ingredient Details:
2 1/2 tablespoons agar flakes
1/2 cup raw cashews
1/4 teaspoon sea salt
1 1/4 cups boiling water
1 1/2 cups pumpkin purée or other cooked, puréed winter squash
1/4 cup yacon syrup or agave nectar
1 tablespoon ground cinnamon
1/4 teaspoon ground cardamom
Recipe Instructions:
Place agar, cashews, and salt in a food processor and process to a fine powder. Add boiling water and process on high speed. Add pumpkin and yacon or agave and process again until smooth. Blend in cinnamon and cardamom.
Pour pudding into six 1/2-cup ramekins or 1/2-cup mason jars. Refrigerate until set, about 30 minutes.
Recipe Additional Notes:
PER SERVING: 129 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 3g fiber, 106mg sodium
Fri, 2010-11-12 14:35
