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Cashew pudding with raspberry granola is a yummy non-dairy breakfast

You know what it’s like, the hurried morning routine of getting ready for the day. I’m sure I can’t be the only one that at one point or another struggles with finding time to fit in breakfast.

And if you are anything like me, same goes for lunch. If I don’t have something pre-made and ready to go, I end up skipping breakfast or lunch, sometimes both. Eek.

But… new year, new habits, right? With that, I’m sharing one of my new favorite ways to get a fast and easy bite in with minimal effort. Of course there’s the added plus that it’s a deliciously creamy homemade pudding. Win-win!

To start, the pudding takes less than 30 minutes to make and has a cashewmilk base, so it’s non-dairy, gluten free and soy free. Yay to all of the above.

And to stay ahead of schedule, the pudding can be made up to three days ahead. Just remember to place plastic wrap directly on top of the pudding surface to prevent a “skin.” Add some granola on top when you’re ready to eat and you’re all set to go.

Cashew pudding with raspberry granola recipe

Makes four 4-ounce servings


  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 cups Silk® cashewmilk
  • 1/2 cup cashew butter
  • 1 tablespoon vanilla extract


  1. Combine cornstarch, sugar, salt, Silk® cashewmilk and cashew butter in a blender or food processor and pulse until well blended. Alternately, combine all ingredients in a bowl and whisk vigorously.
  2. Transfer mixture to a heatproof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.
  3. Add chocolate or preferred flavor and stir to combine. Add vanilla and stir to combine.

Disclosure: This is part of a sponsored collaboration between SheKnows and Silk. All opinions are 100% my own.

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