Vegan Sweet Potato Pudding

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender
  • Processor
    Processor

This vegan sweet potato pudding is a fantastic super easy plant-based holiday dish.

Roast your sweet potato to get the best flavor. Cinnamon, ginger and nutmeg deliver those signature holiday flavors, orange juice and zest adds a tangy and sweet note, and maple syrup adds a nice smokey caramel note.

Once again, "tweak-to-taste" and find the blend that is right for you. Just like the cranberry pudding, my favorite way to serve this pudding is straight out of the blender carriage where it has been warmed slightly by the friction heat of the blades. But you will get more of a pudding consistency if you chill it in the fridge. It also tastes better the next day when the flavors have had a chance to infuse.

Serve with a dollop of cashew cream and some orange zest.

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Vegan Sweet Potato Pudding

Vegan Sweet Potato Pudding

Serves 415 MINS
  • 2 cups mashed roasted and peeled orange-flesh sweet potato 
  • 1 cup raw unsalted cashews, soaked and drained

  • 1 cup full-fat canned coconut milk 

  • 1/2 cup fresh orange juice

  • 2 1/2 tablespoons fresh lemon juice, plus more to taste

  • 1 1/2 tablespoons pure maple syrup, plus more to taste

  • 1 tablespoon minced fresh ginger, plus more to taste

  • 1 1/2 teaspoons ground cinnamon, plus more to taste

  • 1 teaspoon natural vanilla extract

  • 3/4 teaspoon ground nutmeg, plus more to taste

  • 1/8 teaspoon finely grated lemon zest, plus more to serve

  • Pinch of ground cloves

  • Pinch of Celtic sea salt 

  1. Throw all of the ingredients into your blender and blast on high for about 1 minute until smooth and creamy. Tweak lemon juice, maple syrup, ginger, cinnamon, nutmeg, and lemon zest to taste. Serve immediately warm or chill in the fridge for a few hours to firm up.

  2. Serve topped with cashew cream and lemon zest.

Photo by Trent Lanz and styling by Alicia Buszczak

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