As a child, I loved my grandmother’s tapioca pudding. Recently I was served a plant-based version that was really quite tasty. I begged for the recipe and here it is.


  • ¼ cup raw cashews
  • 3 cups almond milk
  • ¼ cup maple syrup
  • ¼ cup Minute® Tapioca
  • 1½ tsp vanilla


Blend cashews and 1 cup almond milk in blender.

Place all remaining ingredients in a saucepan and place over medium heat. Stir in cashew mixture.

Bring to a boil. Turn heat to low and stir until tapioca is thickened.

Spoon into dessert dishes, cover, and chill in the refrigerator.


Serve with fruit topping.

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