Vegan Cheesecake Pudding
Vegan Cheesecake Pudding made with only 7 ingredients and the most delicious dairy-free cream cheese. Only takes a few minutes to prepare and with easy to find plant-based ingredients.
Servings: 2 people
Ingredients
- One 8 ounce container dairy-free cream cheese (I used the Wayfare brand)
- 3 tablespoons (45g) creamy plant milk (I used Malk almond milk)
- 3 tablespoons (60g) pure maple syrup or agave
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- fresh raspberries
- vegan graham crackers
Instructions
- Add the cream cheese, milk, syrup, vanilla and lemon juice to a large bowl.
- Use an electric beater to mix the ingredients for about 5 minutes until very smooth and fluffy and light. Start low and work up to high speed.
- Once it's smooth and whipped looking, add to the fridge to chill for a couple of hours or more.
- To assemble, add 3-4 tablespoons of crushed graham crackers to small glasses. You can crush these with the bottom of a cup or use a food processor.
- Add 3-4 large spoonfuls of the chilled cheesecake pudding on top of the graham crackers. Top with fresh raspberries and extra graham crackers and serve. These are very rich, so I only eat a few bites and chill the rest. Enjoy!