Heart Healthy Almond Milk Pudding

Help yourself to this heart healthy vegan dessert, made from almonds, a great source of protein, fiber, vitamin E, calcium and other tasty vitamins and minerals. The healthy fats and health-potent phytochemicals in almonds have been shown to reduce the risk of heart disease and other chronic illnesses, making them a perfect nut for a heart healthy vegan diet.
Help yourself to this heart healthy vegan dessert, made from almonds, a great source of protein, fiber, vitamin E, calcium and other tasty vitamins and minerals. The healthy fats and health-potent phytochemicals in almonds have been shown to reduce the risk of heart disease and other chronic illnesses, making them a perfect nut for a heart healthy vegan diet.

Heart Healthy Almond Milk Pudding

Serves 8

Ingredients:

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• 1-1/3 cups blanched almonds

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• 4-1/2 cups water, divided

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• 1/4 cup pure maple syrup

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• 2 tablespoons grated lemon zest

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• 2/3 cup kudzu powder

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• 1 teaspoon pure vanilla extract

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• 1 teaspoon pure almond extract

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• Warm blueberry preserves to taste

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• Sliced almonds, toasted, to taste

Directions:

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1. Place blanched almonds in a food processor and grind to a flour-like consistency.

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2. Add 3 cups water and blend until smooth.

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3. Pour almond milk into a medium saucepan over medium-high heat and bring to a low boil. Reduce heat and simmer for 5 minutes.

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4. Strain almond milk through a fine-mesh sieve and place the almond pulp in the food processor.

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5. Add 1 cup of the warm almond milk to the food processor and blend again. Strain through the fine-mesh seive and discard pulp this time.

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6. Place all of the almond milk in the saucepan over low heat and bring to a low simmer.

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7. In a small bowl, whisk together remaining water, maple syrup, lemon zest, and kudzu until smooth.

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8. Whisk kudzu mixture into almond milk and continue to whisk until smooth and thickened. Stir in vanilla and almond extracts.

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9. Pour pudding into 8 dessert cups and top with bluberry preserves and toasted almonds. Serve warm or chilled.

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