Vegan Chocolate Pudding

vegan chocolate pudding topped with candy canes
Photo: Nico Schinco
Prep Time:
30 mins
Total Time:
9 hrs
4 to 6 Serves

Here's a festive treat for your vegan guests that requires no cooking at all! It's rich and silky-smooth, but the creaminess in this dairy-free pudding comes from cashews, not custard.


  • 1 ½ cups raw cashews (7 ounces)

  • 3 tablespoons natural cocoa powder

  • ¾ cup unsweetened plant-based milk

  • ¼ cup pure maple syrup

  • 1 teaspoon pure vanilla extract

  • 3 ounces melted semi-sweet chocolate

  • Pinch of kosher salt

  • Vegan yogurt and crushed candy canes, for serving


  1. Place cashews in a bowl, cover with cold water, and let soak in the refrigerator overnight. Drain and transfer to a food processor or high-powered blender cocoa powder, plant-based milk, maple syrup, vanilla, melted chocolate, and salt. Blend until creamy and smooth, about 1 minute.

  2. Divide among 4 to 6 small glasses; cover and refrigerate at least 30 minutes and up to 2 days. Bring to room temperature before adding a dollop of yogurt and a sprinkle of crushed candy canes.

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