Chocolate Cashew Pudding

This Dairy-Free Chocolate Cashew Pudding is a favorite in our home. It involves no baking or cooking and I’m hoping it will become a favorite in your home as well!

Dairy Free Chocolate Cashew Pudding

This chocolate cashew pudding is a rich and delicious treat. With just 7 ingredients, you can whip this up in a jiffy! And, what I mean by “jiffy” is throw all the ingredients into the blender, blend until smooth, top with dairy-free topping if you like, and dig in!

If you have a good blender, this dairy-free pudding can be blended until it is lusciously creamy. However, if your blender has a hard time grinding nuts, then this dessert might end up a bit “textured”.

But, creamy or textured, this is a delicious, dairy-free treat that we have enjoyed over and over again.

In fact, when my daughter was in high school, the teacher in her home economics class had the students make this dish for one of their demos. She even wrote and told me that she and her students enjoyed it immensely!

*This post on Chocolate Cashew Pudding was originally published in September 2014. I have updated it with new photos and I am republishing it today. The content below is from the original post.*

I have found that sometimes sitting on a fence can get quite comfortable…minutes turn into months…and yup, I am still sitting there!

I got on the fence regarding making a big purchasing decision between a nut-grinding blender or a high-powered food processor months ago! I have been doing so much research

And, I am still using my no-name, quirky blender. It was getting the job done just fine, which made me just put off making a decision; but lately, it’s not doing so well with nuts.

Chocolate Cashew Pudding

So, last Thursday, when I posted this Mystery Ingredient Chocolate Pudding, I sure was hoping y’all would see the grainy texture of cashews in that spoonful…

Easy Cashew Pudding Dairy Free

And, Helen @ Scrummy Lane did!!! Kudos lady – virtual fist bump and high fives and hugs and hip hip hurrahs all around!!

Easy Cashew Pudding

To all of y’all that entertained my need for games and played along – thank you ALL!!!

As a kid, my mom fixed me avocado pudding on a regular basis, when I was able to make it for my self I started adding chocolate to it (a few times, I even added protein powder to it and amped it up – so, all of y’all that guessed avocado – y’all were right about most of the chocolate pudding bowls I make.

Easy Chocolate Cashew Pudding Dairy Free

But this time, after making this Non-Dairy, No Bake, Chocolate Cashew Cake, I figured I would experiment some more with cashew cream, and ooh-la-la – this was one delightful bowl of chocolate!

Chocolate Cashew Pudding Dairy Free

So sorry to have kept y’all waiting so long for this reveal – I attended my very first Food Blogger Conference on Friday and did not pre-plan a post.

As for the conference, it was AH-MAZING to meet in person some lovely people who comment on here and who I have interacted with online…and…there was so much delicious food…and…so much information…I don’t think 8 hours have ever gone by as fast for me, as they did on Friday!

Gluten Free Dairy Free Chocolate Cashew Pudding

Happy, Happy New Week Y’all! And thanks again for playing along!

If you love this, then also check out this easy 3-ingredient chocolate mousse!

Dairy Free Chocolate Cashew Pudding

Cashew Chocolate Pudding

4.66 from 41 votes
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Servings: 4 servings
Author: Shashi
A dairy free, gluten free, totally creamy and delightful chocolate pudding – with a twist!


  • 1.5 cups soaked cashews cashews immersed and soaked in water overnight
  • 3 tablespoons cocoa or can use 3 tablespoons of melted dark chocolate
  • 3 tablespoons maple syrup or honey
  • 1/4 teaspoon cinnamon
  • Sprinkle of salt
  • 1/2 teaspoon vanilla
  • 1/3 cup almond milk


  • Add the cashews and almond milk to a blender or food processor and blend till smooth and creamy
  • Add the cocoa/chocolate, honey, cinnamon, salt and vanilla and blend till well incorporated
  • Chill for and hour at least before digging into


Serving: 1g | Calories: 393kcal | Carbohydrates: 37g | Protein: 9g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Sodium: 483mg | Fiber: 3g | Sugar: 18g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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  1. Why Why Why didn’t I look at your page before going to the grocery store. I definitely would’ve picked up some cashews. I suppose I’ll just have to drool of your photos until I get back there next week. Is that okay with you? Yeah.. well great!

    1. Haha – thanks Jessie – I hopeyou got to get some cashews and have got to drool over your cashew cream instead of drool over our computer! 🙂

  2. Ooh, Shashi, I am glowing with pride right now! That was such a wild guess as well! 🙂
    Good for you for going to the conference … that must have been so exciting and I hope I get a chance to do that very soon!

    1. CONGRATS Helen!!! Whoo hoo – you dabombdiggity lady!!!
      I hope you get to attend a conference too – one preferably that I am at so I can give you an-in-person high five!

  3. Ooooh cashew cream is genius!! Hahaha I knew avocado would be too easy 🙂 Love all your sneaky mystery ingredients you use. Yay for going to your first conference too, hope you learned lots and had a wonderful time 🙂

  4. How healthy and delicious! A wonderful pudding.

    Thank you for your heartwarming comment/compliments/kind words!


    Rosa xo

  5. Dangit! I was wrong again. And how amazing are those blogging conferences?! I really wish I could attend more of them because it’s such a great experience to be able to finally meet people that you’re usually only able to interact with via the blog. Hopefully we find ourselves at the same conference one of these days!!

    1. I thought for sure that last photo would give it away!
      Sweet lady – I cannot wait to meet you – you have been such an inspiration tome Spoons!

  6. Need need need need. Never have seen cashew pudding before, you do it again!!! This looks soooo yummy!

  7. I’m so glad you got a lot out of the conference. I haven’t been to a blogging conference for ages and I do love them for not only the content, but also how you can connect with those you’ve been following on-line. What a great looking chocolate pudding xx

    1. Thanks Charlie,
      Yes – meeting bloggers face to face is indescribably – it’s like you form friendships and you know them online …and then y’all meet and it’s like you are meeting an old friend – for the first time…I hope I didn’t confuse you too much!

  8. Cashews!!! That makes total sense!! haha dang, one of these times I’ll guess correctly!

    And so glad to hear that you loved your first blogging conference! Maybe we’ll get to meet one of these days!

    1. I sure hope you guess correctly next time! I thought for sure that last photo would give it away…I am looking forward to meeting you my friend – soon!!!

  9. Argh! Cashews! I should’ve known. I totally saw the bit of grainy texture, but I couldn’t for the life of me figure out what trick you had up your sleeve there. Nice work, Shashi! And glad you enjoyed the conference…they are perfect for when you need a little re-energizing. 🙂

    1. Arg!! Tricks??? Me??? No way!!!!

      David – I feel I am just wondering around in this blog world – that conference helped put so much into perspective – cannot wait to attend my next one!

    1. I have always soaked my cshews overnight – but I have seen recipes that soaked for 4-6 hours too – Thanks for stopping by, Reneva. 🙂

  10. Gah I really thought i might have been right this time! Oh well always next time 🙂 And cashews- wow, i never would have guessed that and i LOVE that idea! It just made already delicious looking pudding look even yummier!

    1. GAH – I though you and a whole bunch of y’all would get it right too … one of these days I am gonna put a Mystery Ingredient recipe up and y’all are all gonna get it…one day…
      Btw, Thanks lady!

    1. I thought that last photo would surely give it away – I though everyone would guess this … oh well…next time right?
      Hope you have a wonderful day and weekend Melanie!

    1. Thanks Chris!!! BlogHer (even though your are a “HE”) Food 2015 – be there! 🙂
      Yay – for your first conference too!!! Which one was it?? Cannot wait to read the recap…

  11. I think this is the first recipe you’ve ever posted where I actually have all the ingredients on hand, but I don’t have a food processor! One of these days…

  12. First of all, these photos are gorgeous! Second of all, this pudding sounds so perfectly creamy, nutty, and satisfying! Can it work for breakfast?? 😉

  13. Saw this on Instagram Shashi and could’t wait to check it out! No wonder it’s worth re-publishing (although I’m pretty sure your original photographs would have been perfect!) again. Yum double, triple yum yum!

  14. Ah, I remember when this one made it’s first appearance. Oh, the ‘mystery ingredient’ days…I remember that series fondly! You should do another post like that sometime. 🙂 Also, these photos? You killed ’em! They’re amazing. And that little bit of chocolate sauce dripping down the side. Perfection!

  15. cashews are my handy nut all the time but you know what , I never tired anything with cashews yet..uuuhhhh ! I really love this simple yet THE DELICIOUS pudding recipe + it is non dairy too.
    i am sure my family will love this.

  16. Hi..so I’m looking at making this soon. I’m just wondering how did u get the layered look? Light brown at bottom and the dark brown on top? As you just pour straight from.blender into a glass?

    1. Hi – yes, I spooned the mixture from the blender to the glass – the top is simply melted chocolate and coconut oil or you could use chocolate syrup

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  18. Omg this looks delicious. Can I ask what is on top in the photos? Is that also a dairy free vegan cream?? Was wondering if maybe it was shipped coconut cream? And if so do you add anything to the coconut cream to sweeten it or just whip it as is? Thanks!!

    1. Thanks so much Kylee! In these photos the white fluffy cream is indeed whipped coconut cream – I did sweeten it with a bit of sugar, but you can use maple syrup if you prefer. My daughter’s high school home economics class made this pudding and they served it with tru-whip and that works just as well.

  19. Hello Sashi,

    This morning I made an attempt with your CASHEW CHOCOLATE PUDDING recipe. However my attempt got only to #1 of the instructions. The cashews were well-soaked over night and drained (I assumed they should be drained although that wasn’t stated in the instructions). I used a ‘Vitamix’ blender into which I put the cashews and 1/3 Cup of almond milk. This powerful blender was able to start processing the mixture but soon developed an ‘airlock’ which happens when the mixture is not fluid enough to keep flowing into the blades.

    To assist the mixing I chose to use the ‘pusher’ that forces the ingredients into the blades. This was only partly successful, making a very dense, grainy mixture, not the creamy texture I expected from the instructions. So I proceeded to add the other ingredients thinking the honey may correct the density problem. It did somewhat but not enough to produce a creamy consistency as expected. And I still had to use the ‘pusher’ to keep the mixture moving to the blades.

    At this point I decided to add another 1/3 cup of almond milk. That was definitely helpful but not good enough to allow a spontaneous flow of the mixture to the blades without ‘pusher’ assistance. After adding another 1/3 cup of almond milk the mixture became fluid enough so effective blending started to happen. Then at last I could turn it to ‘high speed’ for another minute to get the truly creamy consistency.

    After an hour in the refrigerator the mixture is beginning to become pudding-like but I’m wondering if heating the mixture to just under boiling before refrigeration would produce a more pudding-like product.

    P.S. In one of your pictures of the pudding I noticed that the photo showed it to be somewhat grainy rather than creamy smooth.

    I sampled the product I made and it had a good consistency though still very soft but the flavor was quite acceptable.

  20. OH my goodness, I was craving something sweet n’ chocolaty and this was AMAZING. I haven’t actually eaten it cold yet, I’m still waiting (wish I had a time machine to skip the hour!), and just tasting it after mixing- it’s literally brownie batter. SO GOOD.

    btw for those making it, you don’t need to soak the cashews beforehand, mine were literally straight out of the bag (I only made one serving though, around 1 cup of dry cashews). If you soak they’ll be more creamy so watch the liquid! Dry it can leave small chunks, which if you like cashews it’s awesome!

  21. I love this recipe, and make it regularly. I usually substitute dates instead of honey, but either way works great. After scooping out the cashew cream, there is some left in the blender; I add water, blend again, and now have chocolate cashew milk (which works great with cold brew coffee, FYI).

  22. Hello,
    My son and his wife just forgot and left an unopened half gallon of Unsweet Cashewmilk, and I am on the lookout for recipes to use it in.
    Can I use it in your chocolate pudding recipe, instead of the cashews and almond milk, and if so, how much!
    Thank you!
    I would love ideas for conversion amounts in other recipes as well, please!

    1. Hi Loralee – yes, you can use it in my recipe instead of the almond milk – but this recipe still needs soaked cashews. The soaked cashews are blended in the rest of the ingredients to give this pudding a creamy consistency. My apologies for the late reply.

4.66 from 41 votes (39 ratings without comment)

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