This banana-lime pudding is a few things. It is healthy, quick and cheap. But most importantly: it is not made on my stovetop. For traditional pudding you need to cook an egg mixture but no such thing is needed for this baby! And if you happen to live in a tiny apartment without air conditioning in a country like Malta, you are very happy about that. I created a dessert with limes because I fell in love with them after discovering how great they are in Thai curries (recipes will follow!). And because I prefer my food to be healthy, I sweetened it with banana only. I made this pudding with a food processor but you can definitely also use a blender. By the way, this pudding is both yummy and filling so try not to eat the whole bowl unless you can veg out for the rest of the evening. Ye be warned!
Ingredients (makes 4 portions):
- A 349 gram package of extra firm silken tofu, rinsed and drained
- 6 tablespoons of cashew butter (you can also use macadamia nut butter but I wouldn’t recommend other nut butters because they would overpower the other flavours)
- 1/2 teaspoon of vanilla essence
- Juice of 3 big limes (if you want a strong lime flavour, use 4)
- Zest of 1 big lime
- 1/2 large just-ripe banana
- Optional: liquid sweetener to taste (if you like sweeter desserts)
- Throw everything in a food processor or blender and process until smooth.
- Put it in the fridge to cool and firm up before serving.
Storage and tip of the day:
Keep the pudding in the fridge and eat it within two days. Don’t freeze: this will change the colour and texture!
Use extra firm silken tofu whenever you need something to have some ‘body’ or be filling, like a pudding or a vegan cheesecake.