If you are looking for a luscious, seasonal dessert that is dairy free, but still super creamy, you need to try this Vegan Blood Orange Pudding recipe. Imagine snacking on a parfait with layers of rich pudding, zippy blood orange filling, and a crunchy pistachio crust.
I don’t know about you, but when the warmer temperatures hit, I crave brighter and lighter foods, even when it comes to desserts! I envision less chocolate-inspired concepts, more fruit forward, less sugar, less hassle, and less ingredients altogether. Having said that, this Vegan Blood Orange Pudding recipe fits perfectly into that realm and is one of my favorite desserts.
Vegan Blood Orange Pudding Recipe
For some foodies, pudding may not be their cup of tea due to texture. However, I personally love diversity in texture and tofu based puddings. Tofu is another ingredient that many may not be too crazy about, but I find that it’s accessible, affordable, easy to work with, and makes the best vegan puddings!
Cashews are another option when looking to create a vegan pudding. I personally gravitate away from using cashews for puddings as it’s hard to shake the nutty undertones even when paired with vanilla, coconut, and a myriad of other ingredients.
What I love about this dish is, everything! It’s quick, easy, light, fruit forward, has aesthetic appeal, can be layered however you desire, and has a low sugar content. You will love that this Vegan Blood Orange Pudding recipe has multiple textures, uses blossom water which adds a lightness to the flavor, and is made without dairy or eggs. It can easily be made in bulk for a few dollars and is the perfect dessert for summer!
If you’re looking to explore an effortless, vegan, seasonal dessert, then you have to try my recipe for Vegan Blood Orange Pudding with a pistachio crust.
- 1 block soft tofu
- 2 tbsp vanilla extract
- 1 tbsp corn starch
- 1 tbsp blossom water
- 1 tsp orange zest
- 2 to 4 blood oranges
- 2 tsp corn starch
- 1/3 cup sugar
- 3 to 4 dates
- 1/2 cup pistachios
- 2 tbsp coconut
- 1/2 tsp orange zest
- Throw all of the ingredients in a food processor and pulse until combined, but still slightly crumbly. Press into serving dishes and set in the fridge.
- In that same food processor throw everything for the pudding in, and blend until smooth. Add to the serving dishes and set aside in fridge to chill.
- Squeeze the oranges and remove the pulp. Remove 2 tbsp of juice and place the remainder in a sauce pan over medium heat.
- Combine the corn starch with the 2 tbsp of juice. Add the sugar to the juice and combine until sugar is dissolved.
- Add the corn starch combo to the pan and whisk until smooth. Cook for five minutes on med/high heat until it begins to slightly thicken. Remove and set aside.
- When ready to serve, top the puddings with the blood orange filling, then top with additional pudding. Layers are interchangeable.
Home Chef Tip: If blood oranges aren't in season, try other citrus fruits like grapefruit or Meyer lemons. Adjust sugar content to your personal taste.
We hope you love this Vegan Blood Orange Pudding recipe from SoFabFood Contributor, Gabrielle from Eat. Drink. Shrink., as much as we do. If you love this delightful recipe, stop by our Desserts section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible dessert ideas. Enjoy!