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Taking the blackberries of summer to the next level and pairing them with this vegan cheesecake pudding. The tangy and sweet is the perfect flavor combo!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

This recipe was originally published on 8/29/16

It’s crazy how creamy and dairy like you can make vegan desserts. You’ll have no idea this is a dairy free pudding! The tang of the blackberry compote complements the creamy cheesecake flavor so well, and the colors make it fancy enough for a dinner party.

Vegan Pudding

Pudding was a go to treat for us for many years. Our favorite was chocolate with fresh strawberries and whipped cream! So when we started eating less dairy, and avoiding refined sugars, our favorite powder mix was out. So I had to find a replacement.

Does pudding have dairy?

Traditionally, pudding is made from dairy based milk products, but a vegan pudding version is not hard to achieve. There are a few different tricks in getting that perfect creamy flavor. A good creamy plant based milk is one of my go-tos.

The milk I turned to in this recipe was Silk cashew milk. I love the creaminess it gives and I also love the underlying hint of sweetness, something this vegan cheesecake pudding needed.

One of my favorite things about Silk is their constant support for plant based eating. The are always coming up with campaigns to help spread the word, one being #doplants that encourages people to choose plant based options versus the alternatives.

Another key to creaminess is the cashew nut itself, just make sure you are using the raw form. When you blend cashews, the result is a mixture that mimics dairy like no other! It really is amazing and I use them in so many things!

Why do you soak cashews?

In order to get the creamiest result when using cashews in vegan pudding, you need to have them as soft as possible. Soaking them overnight helps them become super soft and gives you an ultra smooth and creamy result.

If you own a high speed blender, like a vitamix or blendtec, then you can get away without soaking them. But even so, the soaking really smoothes out the final product!

What if you forget to soak cashews?

Sometimes you forget things, read me always, so if you forget to put those cashews in water the night before don’t fret! There are alternatives!

You can boil them for 30 minutes You can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method)

I actually love the grinding method because you don’t need to remember to do anything, plus the end result is as close to having a high speed blender as your’ll get! Also, a coffee grinder is way cheaper than a high speed blender.

Can I use regular cashews instead of raw?

Raw cashews are what give the creamy end result when mimicking dairy. Once you roast them, not only do you get more of the true cashew flavor, but some of the creaminess that the raw version gives is lost.

Your end result will have a much too strong actual cashew flavor, and even with loads of tang it will come through.

How To Make Vegan Cheesecake Pudding

I love that this vegan pudding is only sweetened with maple syrup. Since it’s pretty easy to make, having it on hand for my kids is awesome because it has healthy fats and isn’t filled with refined sugar.

Put all blackberry compote ingredients into a pot and cook on stovetop. While it is cooking, put all cheesecake pudding ingredients into a blender and blend until smooth. Separate pudding into cups/bowls, top with blackberries and cool in the fridge.

All done in under 30 minutes (and this was with a baby hanging onto my leg). The only caveat is children getting blackberry ALL over their clothes, so I suggest serving them while they are naked. Then, just throw them in the bath. Problem solved.

Try out these delicious dessert recipes!

Vegan Cheesecake Pudding with Blackberry Compote Sophia DeSantis Taking the blackberries of summer to the next level and pairing them with this vegan cheesecake pudding. The tangy and sweet is the perfect flavor combo! 5 from 6 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Course Dessert Cuisine American Servings 4 servings Calories 321 kcal Ingredients US Customary Metric 1x 2x 3x For the pudding 1 cup raw cashews , see note

½ cup Cashew Milk , I use the Silk brand

¼ cup maple syrup

¼ cup coconut cream (the top layer from about 2 cans full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours)

4 teaspoons fresh lemon juice

4 teaspoons apple cider vinegar

¼ teaspoon vanilla bean powder see note

1/8 teaspoon sea salt For the compote 1 ½ cups blackberries , see note

2 tablespoons maple syrup

1 tablespoon lemon juice

1 tablespoon packed fresh mint leaves

1 ½ teaspoons water

¼ teaspoon tapioca starch dissolved in ½ teaspoon cold water , see note Instructions Add all compote ingredients, except the tapioca mixture, into a saucepan on your stove top. Bring to a boil, then reduce heat to medium and cook until reduced by half (about 15 minutes).

Once reduced, add tapioca mixture (if you're using) and cook 5 more minutes until thickened. Allowing the mixture to reduce before adding the tapioca makes it less of a thick jelly like compote and more blackberry centered.

If you prefer more of the jelly part, then you can always add the tapioca mixture earlier. Once thickened, remove from heat and allow to cool.

While the compote is cooking, place all pudding ingredients into a high speed blender and blend until nice and smooth.

Divide pudding into two jars or bowls. Top with equal amounts of compote. Refrigerate until cool and devour!

If you are sensitive to the blackberry seeds you can use a blend and strain method to remove them. Heat everything like above but only until the blackberries fall apart. Then allow to cool and blend.

Force it through a fine mesh strainer to get as much as the juice and fruit through as you can but allowing the seeds to stay behind. Put it back into the pot and continue with the rest of the directions. Notes If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).

If you don’t have vanilla beans or vanilla bean powder, you can also just use vanilla extract (about 1 teaspoon) but you will not get the exact same rich vanilla flavor or the black bean specks.

You can use fresh or frozen blackberries, but if using frozen you may not need the water. Wait to add it until you see how much liquid it has during cooking.

You don’t have to add the tapioca mixture. I preferred a tad thicker of a compote to top with, but you can allow it to reduce a bit more and not use the tapioca.

Also, if you are sensitive to the blackberry seeds (or your kids are), then you may want to do the puree and strain method I mention in the instructions.

Pudding alone makes about 2 cups Tips to prep ahead: soak cashews. Make compote and refrigerate until ready to use. Baby/toddler food idea: Great healthy treat, but leave out compote or use the straining method mentioned to remove seeds for young or sensitive babies or toddlers. Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes. Nutrition Calories: 321 kcal Carbohydrates: 36 g Protein: 7 g Fat: 18 g Saturated Fat: 3 g Sodium: 98 mg Potassium: 368 mg Fiber: 4 g Sugar: 23 g Vitamin A: 170 IU Vitamin C: 15.1 mg Calcium: 63 mg Iron: 2.6 mg Nutrition and metric information should be considered an estimate. Keyword mason jar cheesecake, vegan pudding Tried this recipe? Let me know how it was!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.