No-bake Vegan Blueberry Pudding isn’t just delicious. It’s also a great source of protein and calcium for the entire family. With only 5 ingredients, this healthy blueberry pudding recipe is ready in 5 minutes. Serve this dairy-free treat for dessert or enjoy it for breakfast or as a snack.
Why you MUST TRY Vegan Blueberry Pudding
Fresh, fragrant blueberries and a thick, luscious consistency converge in this delicious burst of purple. Moreover, this healthy blueberry pudding only has 58 calories per serving, so it’s a great go-to snack.
Easy 5-minute pudding recipe
Simply put the lactose-free ingredients in a blender and mix. Then, pour in cups or a bowl and it’s ready to serve.
Vegan Blueberry Pudding is very nutritious
This is a wholesome dairy-free breakfast, snack or dessert pudding. In fact, it has over 5 grams of protein and only 4 carbs per serving. This lactose-free pudding is, in fact, made with soft tofu which does not contain any saturated fat.
Sugarfree option for fewer calories
Make it with a sugarfree sweetener such as zero-calorie, zero-carb monk fruit or erythritol and you can totally keep the carbs and calories down in this pudding. If you haven’t tried one of these natural, sugarfree sweeteners before, they don’t have an aftertaste. So, no one will know that your blueberry pudding is sugarfree.
Tops store-bought blueberry soy yogurt
This tofu pudding makes me think of blueberry soy yogurt, but it’s so much better. After all, blueberry tofu pudding is made with fresh fruit and, of course, contains no preservatives. It’s so nice to know exactly what one is eating.
This vegan blueberry dessert is already pretty thick without thickener. But if you want to thicken it more, I’d like to point out that cornstach is vegan but high in carbs and calories, so it isn’t keto friendly. Instead, I recommend using xanthum gum which has fewer calories than cornstarch. It also takes a lot less xanthum gum to thicken pudding than if you were to use cornstarch. If you aren’t familiar with xanthum gum, it’s a handy ingredient to have. You can, for example, thicken salad dressings, sauces and creams with it. I also use it to thicken frosting for piping.
Dairy-free blueberry pudding brightens up any occasion
Enjoy this pudding as a snack throughout the day while working or watching a movie. Or dress it up and serve it as an instant dessert for friends and family. For example, garnish with berries or fruit of choice or an exotic fruit like star fruit and wow everyone.
Spot-on for healthy diets
Ingredients & tips for perfect blueberry pudding
The measurements to make this dessert are below in the Recipe Card.
- Soft/silken tofu, drained – is high in protein and low in calories, making it an excellent base ingredient for nutritious, low-carb, low-calorie, vegan pudding.
- Blueberries, fresh or frozen – Blueberries are a great-tasting, low glycemic index food. They are also an excellent source of Vitamin C, Vitamin K1, various minerals, and antioxidants. So kudos to you for making pudding with this fruit.
- Powdered sweetener of choice or melted granulated sweetener – I make this with keto-friendly powdered monk fruit sweetener which doesn’t contain any carbs or calories. You can also use granulated sweetener but you need to melt it so the pudding isn’t grainy. Simply put granulated sweetener in a mini saucepan and add just enough water to wet it. Then briefly heat it and stir until the sweetener dissolves. Then pour it into the tofu mixture. The blender will take care of any remaining graininess.
- Vanilla – adds flavor.
- Xanthum Gum (optional) – If you want the pudding to be a bit thicker, just add 2 teaspoons of xanthum gum to the blender and it will thicken immediately. A little goes a long way, so only add level teaspoons of xanthum gum.
How to make Vegan Blueberry Pudding
Simply put all the ingredients in a blender. Mix. Then, pour the dairy-free blueberry pudding into cups, glasses or a bowl and serve.
What to serve with dairy-free blueberry pudding
It’s great with coconut whipped cream, nuts, fruit, berries, and shredded coconut flakes. You can also make overnight oatmeal in it.
Kitchen equipment for this recipe
- A blender or hand-held immersion blender
How to store healthy blueberry pudding
To store: Refrigerate covered and consume this dairy-free dessert within 5 days.
Do not freeze: Soft tofu loses its soft, creamy texture when frozen.
Other popular dairy-free & vegan recipes
- Vegan Fruit Tart with a Lemon-Cashew Filling
- Vegan Chocolate Cake – Easy Dairy-Free Cake!
- Keto Chocolate Chip Almond Cookies (no bake)
- Chocolate-Avocado Frosting – Dairy-Free & Vegan
- Homemade Strawberry Jello – with a Vegan Option
DID YOU MAKE THIS VEGAN BLUEBERRY PUDDING RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Easy Vegan Blueberry Pudding Recipe
- 1 Blender or Hand-Held Immersion Blender
- 14 ounces Soft/Silk Tofu
- 2 cups Blueberries, fresh or frozen
- 1/2 cup Powdered Sweetener of Choice or Melted Granulated Sweetener Adjust sweetness, if needed. I use powdered monk fruit sweetener so there are no calories from the sweetener.
To melt granulated sweetener: Place in small saucepan, wet it with as little water as possible and gently cook and stir until the sweetener dissolves.
- 1 tsp Vanilla Extract
- 2 tsp Xanthum Gum (optional) to thicken it.
- Put the ingredients in a blender and mix well. Alternately, put ingredients in a bowl and mix well with a hand-held immersion blender.
- Pour into a bowl or individual serving cups.
- Decorate with blueberries or other berries or your favorite fruit.