This creamy vegan semilona pudding is made with almond milk and flavored with vanilla sugar, the zest of half a lemon, and finished with a sprinkle of cinnamon and sugar. The lemon zest adds a fresh, citrusy note that complements the warm spices perfectly.
Ingredients:
500 ml almond milk
50 g soft wheat semolina
1 pinch salt
1 tablespoon vanilla sugar
Zest of half a lemon
Cinnamon for sprinkling
Sugar (such as cane sugar or coconut sugar) for sprinkling
Instructions:
Heat the almond milk: Pour the almond milk into a pot and warm over medium heat, avoiding boiling.
Add the semolina: Once the milk is warm, slowly stir in the semolina while continuously whisking to prevent lumps.
Cook and stir: Reduce the heat and simmer gently for about 5-7 minutes, stirring constantly until thickened and creamy.
Add flavor: Remove from heat, stir in the vanilla sugar and lemon zest.
Serve: Pour into bowls and sprinkle with cinnamon and sugar as desired.
Enjoy your warm citrus-flavored vegan semolina pudding!