If you aren’t a vegan, the idea of a chocolate pudding that substitutes tofu for delicious cream might seem a little, well, misguided. But this is one of those strange recipes that has to be tried to be believed. A delicate but satisfyingly creamy dessert that will delight vegans and non-vegans, alike – and perfect if you’re short of time.
Vegan white chocolate and lemon pudding
It’s important that you use silken tofu for this recipe, rather than the more solid form that is widely available. Health-food shops are a good place to look if you’re struggling to find it.
Prep 10 min
Cook 5 min
Chill 2 hr
Serves 6
250g vegan white chocolate
400g silken tofu, eg Taifun
1 lemon, finely zested, and 2 tbsp of its juice
180g golden syrup
1 handful blueberries, to serve
Melt the white chocolate in the microwave or in a saucepan over a very low heat. Tip this into a food processor along with the tofu, lemon zest and juice, and golden syrup. Blitz smooth, then pour into six ramekins and leave to chill in the fridge for at least two hours until the puddings are set. Top each ramekin with a few blueberries, then serve.
