Vegan Rose Water Pudding
Hello & Happy Thursday!!
As we come into the holiday and things get hectic, sometimes we don’t have the extra allowed time to whip up something fancy, which is why this recipe for Rose Water Pudding seemed perf to share.
I have found that a lot of Persian desserts incorporate rose water as an ingredient. I offers light florally flavor with a hint of rose, but truly is a wonderful accent to make a less rich dessert.
If you’re looking to experiment with floral waters I highly recommend them as they are versatile and can be used in savory dishes as well.
Although more of a spring and summer like dessert, its light in flavor and calories and the color is gorgeous!
If you’re simply looking for something quick and easy to whip up after a long day or want to impress your non vegan friends with a modern dessert, this Rose Water Pudding is it!
Why this recipe rocks:
Light in calories
- - 1 block of soft tofu
- - 1 tbsp rose water
- - 1/2 tbsp arrowroot
- - 1 tsp vanilla extract
- - 1/2 package of pink dragonfruit (defrosted)
- - 2 tbsp agave or 3 drops of stevia
- Rose petals optional
- Throw everything in a food processor, blend until smooth, enjoy!