Dairy-free Lemon Creme with Oat-Thyme Crumble
This post comes to you today from the great state of Maine. I’m most likely on a boat without Internet. This is most likely driving me crazy…because I have a problem. I’m on a vacation, which makes me feel wonderful and guilty all at the same time. It’s my Catholic blood, it doesn’t let me relax without hints of guilt… which is probably why I’m writing this blog post from my dang phone. Again… I have a problem.
We really need to talk about this pudding. No. It can’t wait. It’s made from tofu and it’s mondo-mega good. Good like… a dude who loves fried chicken, steak, and ice cream would totally eat a whole batch without ever knowing he just ate a bunch of tofu. Dude proof tofu. No joke.
That good.
It’s remarkable how tremendously easy and delicious this recipe is. The only essentials are silken tofu and a food processor. The silken part is important. It creates a a smooth texture and has a mild soy flavor.
Cornmeal is a secret powerhouse in this recipe, giving the pudding just the right amount of toothsome bite.
This is where things get extra good. Granola crunch… it belongs on pretty much everything.
I added big coconut flakes and thyme. The herby element is the perfect compliment to the bright lemon in the pudding.
This recipe is from my new favorite cookbook. I LOVE the Sprouted Kitchen Cookbook! It lets me make pudding without eggs and milk. To make the recipe vegan, replace the honey with agave and the sugar with vegan sugar. It’s creamy and tangy with just a hint of crunch. It feels indulgent and it’s totally just tofu! Go heavy on the granola topping. It’s a treat for life!
Dairy-free Lemon Creme with Oat-Thyme Crumble
makes 4
adapted just slightly form Sprouted Kitchen Cookbook
For the Pudding:
1 (12.3-ounce) package extra-firm silken tofu
2 tablespoons fine or medium-ground cornmeal
pinch of sea salt
1/3 to 1/2 cup honey
grated zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
For the Crumble:
2 tablespoons coconut oil, melted
1/4 teaspoon pure vanilla extract
1/4 cup granulated sugar
1/4 teaspoon sea salt
1/2 cup old-fashioned rolled oats
1/4 cup unsweetened coconut flakes
1 tablespoon fresh thyme leaves
Wrap the tofu between a few layers of paper towels and set aside to drain for about 10 minutes. In a food processor, or in a bowl with a whisk and a good amount of elbow grease, combine tofu, cornmeal, salt, honey, lemon zest and lemon juice. Blend until completely smooth, about 1 minute if you’re using a good processor.
Divide the mixture among four small bowl and refrigerate for at least two hours. This step can be done up to a day in advance.
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a small baking pan with parchment paper and set aside.
In a medium bowl, combine oats, sugar, salt, shredded coconut, and thyme leaves. Add melted coconut oil and vanilla extract. Toss to coat and moisten all of the ingredients. Spread in the prepared baking sheet and bake until dry, just toasted, and fragrant, about 20 minutes. Set aside to cook.
When you’re ready to serve, remove chilled cremes from the fridge and top generously with cooled crumble topping. Garnish with a few fresh thyme leaves and serve.
Puddings will last up to three days, covered in the fridge. You may find that water separates a bit from the prepared pudding. Just stir before serving.
You Might Also Like:
- Creamy Vegan Herb Salad Dressing
- Vegan Cookies with Chocolate, Peanut Butter, and Cinnamon
- Eggnog Rice Pudding
- Old Fashioned Chocolate Pudding
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97 thoughts on “Dairy-free Lemon Creme with Oat-Thyme Crumble”
Thanks a lot, I’m looking for light recipe right now, after all I cooked during summer…
Have a fun trip to Maine! Your oat thyme crumble looks awesome! Simple, easy, clean and refreshing! Definitely going to make a batch and put it on some homemade ice cream!
Super excited for this. Love the idea of using tofu. I also love the ideas of you trying ot type all of ths on your phone. Girl, relax and have fun. You deserve it!
I’m totally on the thyme-in-sweets boat this summer. This pudding also looks like it would be good in a lemon meringue pie situation… with thyme in the meringue??? And an oat crust instead of the normal shortcrust? Gotta go, got inspiration.
I am so excited about this! I’m dairy-free and gluten-free. I can make some awesome gluten-free things, but getting around dairy-free isn’t always as easy so this is especially wonderful. I’m also particularly excited because my copy of Sprouted Kitchen is on its way to me as we speak! Thanks Joy! Sincerely, Jill
My oh my this lemon creme looks like heaven on earth!
Genuis, Joy!! Enjoy the ocean for us!
1st off. Perfect week for a vacation in Maine. Our weather has been gorgeous in New England. Enjoy today… it’s going to be a perfect beach/ocean day!
2nd. Eat lots of lobster.
3rd. this pudding looks amazing! And dairy free????? Nice!
Sounds delish!!!
‘I have a problem. I’m on a vacation, which makes me feel wonderful and guilty all at the same time’
Ah, the guilt-packed holiday mixed with the guilt-free dessert. I see what you’ve done there. Well played Joy.
x Elena @ Randomly Happy
Oh my gosh. Being on a boat in Maine sounds wonderful. I wish, I wish, I wish. . . . Enjoy!
Also, this pudding looks absolutely heavenly. Love the herbs in the crumble!
What a unique little dessert! Especially like the addition of thyme. I love using fresh herbs in sweet things; raspberry and thyme pairs very well together too :)
I’ll have to try this. I haven’t tried a tofu pudding since I made the chocolate recipe on the back of the box in the early 90s. Suffice to say it was hideous, and I never tried it again. Time to be brave and just assume it was the one recipe!
This looks amazing! i’ve just started my own cooking blog and definitely going to try it out! Thanks Joy – A friend of mine told me about your site and it’s really lovely x
Joy it sounds delish, especially the Oat-Thyme Crumble part. I totally understand about unplugging. I don’t unplug on boats, trips, or vacations either. There are worse things :)