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 we did for quite some time for one of our 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
