Dairy Free Lemon Pudding

• 3 cups (350 grams) of roughly chopped cauliflower
• 1 cup unsweetened almond milk
• 2 tablespoons sugar
• 2 teaspoons pure vanilla extract
• zest from 1 large lemon
• 1/4 cup freshly squeezed lemon juice

1. Add cauliflower, almond milk, sugar, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.
2. Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for 1 minute, or until very smooth. Pour into a clean bowl and allow to cool at room temperature. Cover and refrigerate overnight, for at least 18 hours. Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step

cauliflower, unsweetened almond milk, sugar, vanilla, zest from, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/member/views/dairy-free-lemon-pudding-52043621 (may not work)