If you’re looking for a dessert that combines simplicity, health, and bold flavor, try our recipe for vegan matcha and kiwi pudding. The smooth blend of silken tofu, cashews, and maple syrup pairs beautifully with the fruity freshness of lime and kiwi. And the matcha? That’s the star of the show—bringing a boost of energy, vibrant color, and a unique umami taste.
Ingredients:
- Juice of 2 limes
- 400 g tofu
- 90 g cashews (pre-soaked)
- 80 ml maple syrup
- 5 g Moya Matcha Traditional
- 2 ripe kiwis
Preparation
- Peel and dice the kiwis into small cubes. Set them aside.
- In a blender, combine the lime juice and zest, silken tofu, soaked cashews, maple syrup, and matcha. Blend for about 2 minutes until smooth and creamy, with no lumps.
- Place the diced kiwi at the bottom of glasses or dessert bowls, then carefully pour the matcha cream over the fruit.
- Refrigerate the pudding for a few hours to set and chill thoroughly. The longer it chills, the better the flavors will meld together.
Make sure your cashews are well-soaked—ideally for several hours or even overnight. This makes them softer and easier to blend, giving the pudding its creamy texture.
If you prefer a sweeter dessert, you can add a bit more maple syrup to taste. The pudding is best enjoyed well-chilled, so prepare it in advance.
Itadakimasu! Enjoy!
