There is an interesting story behind this amazing recipe. During my vacation in Spain a couple of years ago, I was on a mission to try out healthy breakfast and brunch options as much as possible. There was one particular breakfast that blew my mind and I knew I will recreate it as soon as I get home – this super smooth and creamy cashew pudding!

Its light and creamy texture literally melts in your mouth. I have never tried anything like this before and I normally wrote down all the ingredients listed in the menu to try to recreate it. After exactly 6 attempts, I FINALLY came to this final version, which I believe there is no one who would not like it. Here are a few reasons why I often want to do this and how it can be used:

• With fruit and granola for an ideal and easy breakfast (a cashew breakfast bowl)
• As a dessert
• As a filling or cream for cakes and pastries

Dairy-Free Healthy Creamy Cashew Pudding

Ingredients

• 150 gr. cashews (soaked in water the night before)
• 120 ml. cashew milk, or any nut milk
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 2-3 tablespoons of maple syrup
• 1 teaspoon vanilla

Method:

Drain the soaked cashews from the water and rinse with clean cold water. Strain and add to a blender or a food processor along with all the other ingredients. Blend until a creamy mixture is obtained. Add milk or water as needed to aid in the blending process and to obtain the required texture.

The cream can be stored in a glass container in the refrigerator for up to 5-6 day. The more it stays in the fridge the more it will harden and thicken. If necessary, it can be diluted by adding milk or water.

If used as a filling or topping for cakes, it is ideal to leave it in the fridge and thicken it before using.

I strongly suggest you to try this delicious cashew pudding! Let me know your thoughts in the comments!