Summer Holidays & Vanilla Cashew Pudding with Raspberries

by Maggie on July 17, 2012

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It’s so important for me to make sure my kids have a blast this Summer. And as you can see, we’re doing the best we can!  I believe in making the most of Summer (actually, we should make the most of every day).

We’re also staying cool eating lots of homemade ice cream (have you seen The Spunky Coconut’s new Dairy-Free Ice Cream Cookbook!?) and homemade popsicles.

Who says dairy-free living can’t be delicious?

We’ve learned how to satisfy our creamy cravings with recipes like this one for Cookies and Cream Ice Cream Cake or Chocolate fRawsties.

Cashews are an excellent base for dairy-free desserts – they lend a creaminess that few other nuts can add (and cashews are lower in fat than most nuts, don’t ya know).

This recipe is the perfect sweet treat – it’s easy to make so you can be sitting on the porch (or by the pool) with your family or your guests. It does take a little bit of planning so you can soak the cashews, but it’s definitely worth it!

Pete and I like this dairy-free pudding as an afternoon treat, but it makes an amazing dairy-free dessert too.  Our guests loved every spoonful!


Vanilla Cashew Pudding

1 cup soaked and rinsed raw cashews
9 pitted and soaked medjool dates
1 tablespoon vanilla
2 tablespoon dairy-free milk
Pinch of sea salt

Soak cashews for 4-6 hours. Rinse before placing in food processor. Pit and soak dates until soft (if you’re in a hurry you can soak them in boiling water).

Place cashews, dates, vanilla, milk, and sea salt in the food processor. Puree until mixture reaches desired consistency. If you’d like your pudding to be a little less thick, add more milk one tablespoon at a time. Scrape the sides of the bowl as needed.

Chill and serve with fresh fruit – raspberries are my favorite, but it also goes fabulously with wild blueberries!

Yield: 4 servings

Are you new to dairy-free living? Be sure to check out Go Dairy Free for some amazing resources, ideas, and recipes.