Toasted Noodle Almond Pudding

Toasted Noodle Almond Pudding
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!
  • 8 ounces noodles (gluten-free ok), broken in small pieces
  • 1 can coconut milk
  • 6 cups soy or other dairy-free milk (for soy-free)
  • 1 cup ground almonds or pistachios
  • 1 cup golden raisins
  • 1 large sweet potato, grated fine
  • 2 tablespoons orange flower water
  • Good pinch saffron
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground ginger
  • Good pinch salt
  1. Heat a large skillet, and add the noodles, stirring, until golden brown.
  2. Add the remaining ingredients, and bring to a boil.
  3. Reduce the flame to low, and cook covered about 30 minutes.
  4. The mixture will look lumpy: If it looks too thick, thin with a little more milk.
  5. Serve at room temperature
Nutrition Information
Serving size: 4 servings

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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