This raspberry pudding recipe couldn’t be simpler, and is perfect for healthy snacks, lunchboxes, and light desserts. You can even try putting this into Popsicle molds (along with some whole raspberries) for healthy pudding pops! They are sure to be a hit no matter what the weather.
- 12.3 oz. container firm silken tofu
- ½ cup maple syrup
- 2 cups raspberries, fresh or frozen
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Process all ingredients in a high-speed blender until velvety smooth.
- Serve cold. This will store, refrigerated in an airtight container, for about a week.
A Note From The Staff At ‘Raise Vegan’
Happy Vegan Eating, and don’t forget to check us out on the Main Facebook Group, where we discuss toddlers and food. There are over thirty thousand vegan parents there, all raising little vegans.
There is also a Vegan Eats For Little Feet Group, where parents get together, share recipes, swap disaster stories, and generally learn the best ways to hide the broccoli in the food for kids. So it’s worth checking out, and know that even though your kids are vegan, it doesn’t mean they’re going to suddenly love those brussel sprouts and carrot soup.
If Facebook isn’t your go to social media, we can usually be found liking far too many amazing dishes on Instagram. If you’re raising a vegan family, be sure to tag us on there, and we’ll have a chance to feature your vegan family, or amazing vegan dishes on our main page!
Lastly, don’t forget to have a quick peak on Pinterest, where we pin all these amazing recipes, and ideas. We receive over 250,000 weekly viewers on Pinterest, so we must be doing something right. Don’t forget to check out articles such as Strawberry Cream Bars and Five Minute Berry Mousse.
Happy Veganing Everyone, we are very happy that you’ve found us, and you’re raising little vegans. The world needs more people like you.
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