Recipes Vegan Nagerechen Easter

This vegan lemon pudding without dairy and refined sugars is a delicious dessert on a balmy summer evening. The lemon juice and lemon zest give the pudding a fresh taste, with a sweetness from the agave syrup. Because there is also no dairy added, the pudding remains light and not at all heavy on the stomach. I personally like that, especially when it's warmer outside.

Recipe

Vegan lemon pudding

Course	Dessert
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	30 min
Cooling time	1 hr 0 min
Total	1 h 30 min

Ingredients

1 dl lemon juice (3 lemons)
4 dl water
lemon peel
80 ml agave syrup
5 grams of agar agar powder (or 10 grams of gelatin)

Vegan lemon pudding

Cook lemon zest and water in a pan gently.
Add agave syrup and agar agar. Allow to cool and add lemon juice if it gets cold, but is still liquid.
When the pudding begins stiff, pour over into a container that has been rinsed with cold water. Let up.

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My test audience also described the pudding as very summery and of course it also helps that the lemon pudding looks beautiful! Garnering makes the pudding, in this case, because without green/yellow accent it doesn't look like an attractive dessert. So garnish especially with a fresh sprig of mint, basil or something else green and place a nice flower with it. Preferably edible of course, but otherwise just indicate to your eaters that the flower is pure for garnish.

This lemon pudding is also vegan, because the agar-agar replaces the gelatin in this recipe. I do not eat (always) vegan myself, but if I can replace something like gelatin with a vegetable binder like Agrar-Agar, I just find that more pleasant.

It is really a very simple dessert to make, so try it. Enjoy the lemon pudding!

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