A surprising easy and rich tasting millet pudding that is actually good for you.

Creamy Millet and Cashew Pudding [Vegan]

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Cooking Time



  • 11/2 tablespoons of oil
  • ¾ cup of millet
  • 3 cups of almond milk, unsweetened
  • 1/2 cup raw, unsalted cashew nuts
  • ¾ cup of sugar
  • 4 to 6 bruised cardamoms
  • Chopped pistachios
  • Chopped candied oranges


  1. In a heavy bottomed pan, heat the oil and add the millet and toast on medium low heat for 5 minutes, until the grains are a pale toffee color. Set the millet aside to cool.
  2. Take about 1/4 cup of the almond milk and place with the cashew nuts in a blender and blend into a smooth paste.
  3. Place the millet, cashew nut paste, remaining almond milk, sugar, bruised cardamoms in a slow cooker and cook for 4 hours on high, stirring occasionally if needed.
  4. Turn off the heat, cool slightly and serve with chopped pistachios and chopped candied oranges. The candied oranges are very optional, I just happened to have them around.


This recipe is cooked in a slow cooker.


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