Here’s a Vegan 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!
🍋 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:
1/2 cup (100 g) millet, rinsed well
1 1/2 cups (375 ml) water
1/4 tsp sea salt
1 1/4 cups (300 ml) full-fat canned coconut milk
3 tbsp fresh lemon juice (or use pineapple juice for a sweeter/tropical version)
1 tsp finely grated lemon zest
2 tbsp maple syrup (adjust to taste)
2 tbsp organic cane sugar or coconut sugar (optional, for added sweetness)
1 tsp pure vanilla extract
Optional Add-In (for extra cheesecake tang):
2 tsp white miso paste OR 1 tbsp soaked cashews blended with 1 tsp apple cider vinegar
For Serving:
Mixed fresh berries (blueberries, raspberries, sliced strawberries)
Cashew cream (see below)
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. Let sit 5 minutes covered.
Blend:
Transfer the cooked millet to a blender or food processor. Add coconut milk, lemon juice, zest, maple syrup, sugar (if using), vanilla, and optional tangy ingredient (miso or cashew/vinegar). Blend until very smooth and creamy, scraping down as needed.
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.
Quick Cashew Cream:
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.
Notes & Variations:
For extra richness: Sub half the coconut milk with vegan cream cheese or soaked cashews.
For pineapple version: Use 3 tbsp 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.
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