The vegan recipe for Lemon Soy Milk Pudding:
servings – 1
- 1 cup soy milk
- 1/2 lemon (squeeze the juice)
- 5 tsp corn starch (mix with 2 tsp water)
- 1 tbsp sugar
- Place soy milk, sugar and corn starch paste in a pot; bring to a boil.
- Add lemon juice, stir well and sieve it into a dessert bowl.
- Refrigerate for 2 hours before serving.