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.
Creamy Cinnamon Pumpkin Pudding
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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 Notes
Nutrition Facts
Creamy Cinnamon Pumpkin Pudding
Amount Per Serving
Calories 129
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 106mg
4%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 129 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 3g fiber, 106mg sodium
