Things this recipe has: sweet & juicy, ripe summer peaches, silky tofu, vanilla extract and stevia. Maple syrup, honey or agave would taste really good in here too. Things it doesn’t have: milk, cream or refined sugars.
I went dairy free with this pudding because I wanted to try something new. I have read about dairy-free tofu based puddings for some time and I needed to do the taste test. The texture is a cross between a custard and a pudding. When the tofu is pulsed in the food processor it turns creamy like a pudding, but a bit textural like a custard.
Dessert does not have to be fancy, but it should be satisfying and taste great. It should be a sensory experience, but not always a high calorie indulgence. This is not your full fat, comfort food kind of pudding. It is lighter in flavor & texture, but lovely as a small treat that will help curb cravings for higher calorie goodies. It is best served chilled or better yet when it has been in the freezer for 30-60 minutes.
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Dairy Free Summer Peach Pudding
about 4 servings
- Your peach pudding will last a few days in the fridge. You can prepare it the day before a party or event
- This pudding is bet served ice cold.
- Shop for ingredients at the MarlaMeridith.com Amazon Store
- As always, use your own taste buds to determine how you want to flavor your pudding. My ingredient lists are wide open for interpretation!
- You can sub in your favorite fresh fruit & frozen is good too.
- Slowly add sweetener until your pudding is sweetened to taste.
- 14 oz non GMO Organic Silken Tofu
- 2 ripe Peaches (set aside a third peach for sliced peach garnish)
- 1 teaspoon Vanilla Extract (not needed if you use Vanilla Stevia drops)
- 1/4-1/2 teaspoon stevia powder, or Vanilla Stevia drops or other natural sweetener to taste
- Combine all ingredients in blender or food processor and blend until a creamy pudding consistancy is reached. Sweeten to taste.
- Serve cold. Chill in the fridge for at least one hour or put in the freezer for 30-60 minutes.