Salted Caramel Apple Cider Budino

Prep Time 10 min Cook Time 25 min Serves 4 servings     adjust servings

A creamy Italian pudding packed with caramel flavor and winter spices. It's made with only plant-based ingredients and quickly made in a blender!


  • 1/2 c aquafaba
  • 1 c cashews , soaked for at least 4 hours, strained, and rinsed
  • 1/4 Cider Caramel (recipe below)
  • 3-4 soft large dates
  • 2 tsp lemon juice
  • 1/2 tsp Himalayan sea salt
  • Oil or pan spray, I like Chosen Foods Avocado Oil Spray
  • For serving: Coconut yogurt, fresh fruit, homemade granola

Cider Caramel

  • 1 1/2 c pure apple cider
  • 1/2 c coconut sugar
  • 3 tbsp Nutiva butter-flavor coconut oil
  • 1/2 tsp Himalayan sea salt
  • Optional: 1/4 c coconut cream


  1. Place the aquafaba in a high speed blender and run on high for a minute or until frothy and bit “fluffy.”
  2. Add the remaining ingredients, and blend until smooth and creamy.
  3. Grease 4 3 inch ramekins, or other small baking dish. Divide custard between each dish.
  4. Bake in the center rack of the oven at 300 degrees for about 20-23 minutes, for small ramekins or longer for bigger dishes. The center should be not quite set, like a cheesecake.
  5. Let cool and chill for at least 4 hours. Serve with yogurt, fruit, and granola.

To make the cider caramel:

  1. In a medium saucepan, reduce the cider by half (You should have ¾ cup). This will take at least 20 minutes. The liquid should be simmering but not boiling.
  2. Add the coconut sugar and salt, and continue to simmer until the caramel is syrupy, about 10 minutes. Lower the heat and whisk in the oil. For a richer sauce, whisk in ¼ c coconut cream. Transfer to a container to cool.


Recipe Notes

Note: Budino is typically served in the ramekin, but I baked mine slightly longer so I could invert it for a prettier presentation =)

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