Vegan Vanilla Almond Pumpkin Pudding

This was so delicious! I can’t even tell you! I actually prefer it in ice cream form, but I like alliteration, so I named it pudding. It is essentially a higher protein, non dairy ice cream or pudding.

Recipe: Serves 2

Blend the following until smooth, then freeze! For a pudding texture, remove from the freezer when its cold. For an ice cream texture, let it stay in the freezer for a couple hours! Its tough, I know.

1 package light silken tofu

1 tbsp honey (okay, I know this isn’t vegan, but to make it vegan simply sub agave nectar!)

1 tbsp maple syrup

3 tbsp brown sugar (or you can use stevia)

a little under 1/3 cup pumpkin

1 tbsp vanilla almond nut butter

1 heaping tsp vanilla extract

lots of cinnamon and pumpkin pie spice

good pinch of guar gum and xanthan gum

After you have blended if for a while, taste it! You may like it sweeter or more nut buttery, so you can more of wahtever if you need to.

Options: For more of an almond flavor, add an extra tbsp of nut butter. You could also sub in chopped walnuts or pecans. Or shredded coconut flakes. Or dark chocolate shavings. Or all of the above.

Other options: This recipe also works well for fruity flavors. Simply remove the pumpkin and add 1/2 cup of your favorite frozen fruit. Strawberries, blackberries, bananas, and blueberries all work superbly.

Benefits:

Tofu * 1 package contains 20 grams of protein, calcium, and iron!

Pumpkin * tons of vitamin A and C and the antioxidant betacarotene!

Cinnamon * contains of antioxidants and has a blood sugar stabilizing effect