Veggie School is happy to offer this recipe for delicious aVegan Millet Lemon Cheesecake Pudding recipe that’s creamy, lightly tangy, and naturally sweetened—with millet and coconut milk as the rich base. It’s topped with berries and a dollop of cashew cream for a dreamy dessert or fancy breakfast!
Other great recipes at Veggie School using millet include: 6 Marvellous Millet recipes with stovetop and Instant Pot directions, Gluten-Free Millet Pie Crust recipes, and Gluten-free Millet Berry Muffins.
😺 Quick Cashew Cream:
Ingredients:
Rich, sweet and creamy.
Make this ahead of the Pudding Base if you intend to use an optional tablespoon of this Quick Cream plus 1 teaspoon of apple cider vinegar as part of the pudding instead of the miso as an extra cheesecake flavour addition. Make the Quick Cream any time if you are not using it as part of the pudding base..
1/2 cup (75 g) raw cashews, soaked 4+ hrs or boiled 10 min
1/4–1/3 cup (60–80 ml) water
1–2 tsp lemon juice
1 tsp maple syrup
Pinch of salt
Blend until silky smooth.
(Option: reserve 1 tablespoon of this Quick Cream + 1 tsp. Apple Cider Vinegar to flavor Pudding Base)
🍋 Vegan Millet Lemon Cheesecake Pudding
Creamy, tangy, coconut-rich and naturally sweet. Gluten-free and refined sugar–free.
Serves: 4–6
Chill time: 2–3 hours (or overnight)
Prep + Cook Time: ~40 minutes
Ingredients:
Pudding Base:
1 1/2 cup (300 g) uncooked millet, rinsed well
3 1/2 cups water (to cook the millet)
1/4 tsp sea salt
1 can (400 ml) full-fat coconut milk
1/4 cup fresh lemon juice (or use pineapple juice for a sweeter/tropical version)
1-2 tsp finely grated lemon zest
1/4- 1/2 cup maple syrup or other liquid sweetener (adjust to taste)
3 tablespoons scoopable coconut oil
2 tbsp organic cane sugar or coconut sugar (optional, for added sweetness)
2 tsp pure vanilla extract
Optional Add-In (for extra cheesecake tang):
2 tsp white miso paste OR 1 tbsp Quick Cashew Cream (see recipe below) plus 1 tsp apple cider vinegar
SHOP for ORGANIC MILLET HERE
For Serving:
Mixed fresh berries (blueberries, raspberries, sliced strawberries)
Cashew cream (see recipe above)
Optional: lemon zest curls, extra maple drizzle
Instructions:
Cook Millet:
In a saucepan, combine rinsed millet, water, and salt. Bring to a boil, then cover and simmer over low heat for 20–25 minutes, until soft and water is absorbed. Drain any excess water at end of cooking. Let sit 5 minutes covered.
Blend:
Transfer the cooked millet to a blender. Add coconut milk, lemon juice, zest, maple syrup, sugar (if using), vanilla, coconut oil, and optional tangy ingredient (miso or cashew/vinegar). Blend until very smooth and creamy, scraping down as needed. You may need to do this in batches if your blender is really straining because of the load. You really can't go wrong by investing in a heavy-duty blender like a Vitamix, (affiliate ad).
Taste and Adjust:
Add more lemon juice, maple, or zest to adjust the flavor. It should taste like cheesecake filling—creamy, sweet, and tangy.
Chill:
Pour into serving glasses or jars. Chill at least 2–3 hours (or overnight) to thicken and develop flavor.
Serve:
Top each serving with fresh berries and a spoonful of cashew cream. Garnish with extra lemon zest or maple drizzle if desired.
Blend until silky smooth.
Notes & Variations:
For extra richness: Sub half the coconut milk with vegan cream cheese or soaked cashews.
For pineapple version: Use 1/4 cup of pineapple juice + omit lemon zest; top with grilled pineapple or mango.
Low sugar: Omit cane sugar and rely solely on maple syrup and fruit toppings.
🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.
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