I felt like something sweet but not too sugary. I had a whole box of persimmons that I’d bought and a friend suggested making a cashew pudding with some of them! Great idea. It turned into this Persimmon Cashew Lemon Pudding. It was such a quick and easy dessert!
I love using persimmons that are very soft, and for this recipe I scooped out the flesh inside (removing the pips) and used that. If persimmons aren’t in season, you could easily substitute them for bananas, kiwi fruit, mango, strawberries, or blueberries… the options are endless!
We topped our puddings with some Soy Whip, which you can buy online at Vegan Perfection (if you’re in Australia), or sometimes at health food shops or cruelty free stores. It is delicious, but if you opt to go without, then this dessert is completely raw! If you like raw recipes – try out our Raw Triple Layer Mango Dragonfruit Cake!
I just love persimmons! They are my favourite fruit. What’s your favourite fruit? Let us know in the comments!
This creamy Persimmon Cashew Lemon Pudding is a tasty and sweet treat without using any sugar! You can substitute the persimmon with your fave fruit!
- 8 to 9 persimmons
- juice of half a lemon
- 1 and a 1/4 cups cashews
- Generous pinch of ground vanilla
- zest of half a lemon
- 1 Tbsp coconut oil
- soy whip optional
Scoop the flesh out of the persimmons and blend in a high powered blender or nutribullet with the remaining ingredients except the soy whip untill well incorporated. Pour into glass jars and refrigerate for at least 30 mins. Top with soy whip if desired. (without it is a raw dish)