Another product of the Great Pumpkin Pie Experiment! If you’ve seen the video from another post, this is the recipe that was deemed a legit pudding. It has a creamy mouthfeel and if you’re a fan of cashews, it’s an excellent addition to your fall meals. I mean technically, you could eat this year round if you really wanted to 🙂
What I personally like about this vegan pudding recipe is that it’s no-bake. Furthermore, it’s packed with raw ingredients that are nutrient dense. If you find yourself in need of quick calories, or are struggling to feed a kiddo in terms of healthy weight gain, these types of desserts could be served regularly. It’s something I did for quite some time for one of my kids.
Click here for a cashew free, (coconut version) pumpkin pudding recipe.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Peanut, Fish, Shellfish, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, FPIES, Paleo, Vegan
Compatible With: Berry Free, Corn Free, GAPs, SCD
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