Dessi and I came up with this recipe while living in Venice Beach a few years ago for the winter. The plant-based food scene is epic in LA. This pudding is just as satisfying as the stuff in the grocery store but made with much better ingredients!
Add everything to a blender or food processor along with ¼ teaspoons of salt, then mix on high until smooth and creamy. Check for seasoning and adjust if needed. Will keep in fridge for 2 days.