Lemon Blueberry Pudding
 
 
Author:
Recipe type: Dessert
Serves: 4 servings
Ingredients
Pudding
  • 2 cups cashews soaked overnight
  • ¼ cup honey
  • 4 tablespoons coconut butter
  • ½ cup lemon juice
  • 2 heaping tablespoons lemon peel
  • 8-10 tablespoons milk, I used almond
  • 1 teaspoon vanilla
Blueberry Sauce
  • 1 cup wild frozen blueberries
  • 1 tablespoon honey
  • A squeeze of fresh lemon juice
  • 1 teaspoon Gran Marnier (optional)
  • 1 teaspoon arrowroot
  • 1 tablespoon water
Instructions
Pudding
  1. Drain the cashews and transfer to a blender, vitamix or nutribullet.
  2. Blend with the rest of the ingredients until smooth and creamy.
  3. Keep adding the milk until it reaches a smooth pudding-like texture.
  4. Adjust the sweet/sour flavor to your liking. I tend to like mine on the sour side while my husband enjoys it very sweet, so this was my way of compromising.
  5. Spoon into 4 glass jars and layer with the blueberry sauce below. You can swirl them together with a chopstick and top with a little more sauce.
Blueberry Sauce
  1. Combine the arrowroot and water, mix well and set aside while you prepare the blueberries.
  2. In a small saucepan combine the blueberries, honey, and lemon juice, and bring to a boil for 1 minute.
  3. Add the arrowroot, and continue to simmer for another 30-60 seconds making sure it doesn’t stick.
  4. Add the Gran Marnier and simmer for 30-60 seconds more.
  5. Remove from heat and let cool completely. It will thicken as it cools.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2015/10/lemon-blueberry-pudding/