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5 from 1 vote

vegan pudding recipe

vermicelli pudding recipe - vegan indian vermicelli pudding made with cashew milk, almond milk and vermicelli. a no oil/ghee recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: desserts
Cuisine: indian
Servings: 4 bowls
Author: Dassana Amit


  • 1.5 cup almond milk
  • 1.5 cup cashew milk
  • 1.5 cup wheat vermicelli (seviyan)
  • 1.5 cup water
  • 8 to 9 tablespoon sugar - add less or more for desired sweetness
  • 4 to 5 green cardamon (choti elaichi), crushed or Ā½ teaspoon cardamom powder
  • 1 tablespoon black currants, sliced or chopped
  • 1 pinch saffron (kesar)


  • in a pan or kadai dry roast the vermicelli till they get a golden hue.
  • lower the flame and in the same pan, add both the cashew milk and almond milk. stir.
  • add sugar, and mix well.
  • the mixture will begin to thicken as the vermicelli begins to get cooked.
  • if you want a thin pudding, then add water.
  • whereas if you want a thick pudding like kheer then there is no need to add water.
  • since at home we prefer thin pudding hence i have added 1.5 cups of water.
  • simmer for 7-10 minutes till the vermicelli becomes soft and is cooked well.
  • add the cardamom powder, saffron and raisins.
  • simmer vermicelli pudding for a couple of minutes or till the mixture thickens slightly or as per your requirement.
  • then remove from fire.
  • serve vermicelli pudding hot or warm.
  • or you can chill and serve the pudding cold.


the consistent of theĀ vermicelli pudding depends on the almond and cashew milk consistency. for a thinner consistency add water.
to make the nuts milk from scratch:
  1. take 1 cup almonds & 1 cup cashew nuts.
  2. soak the almonds and cashews in water for 3-4 hours or overnight.
  3. in a blender add the almonds and cashews.
  4. if you want you can remove the almond peel.
  5. add 1.5 to 2 cups water and blend till smooth and fine.
  6. use this mixture of the almond and cashew milk to make this vegan pudding.
  7. no straining is required here.