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. 

Martha Stewart Living, December 2021

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Credit: Nico Schinco

Recipe Summary

total:
9 hrs
prep:
30 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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