20-Minute Dutch Oven Melt-in-Mouth Rosemary-Lemon Vegan Semolina Pudding
A luxurious, creamy vegan dessert made with semolina, infused with fresh rosemary and bright lemon zest, and cooked to perfection in a Dutch oven for a melt-in-your-mouth texture. This aromatic pudding is surprisingly quick to make and perfect for an elegant, plant-based treat.
Ingredients
Ingredients
- 1 cup semolina flour finely ground
- 4 cups unsweetened almond milk or other plant-based milk
- 1/4 cup maple syrup or agave nectar
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp lemon zest from 1 large lemon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp vegan butter or coconut oil
- 1/4 cup toasted pine nuts for garnish (optional)
Notes
Storage: Cover and refrigerate leftovers for up to 3 days. The pudding will firm up when cold; gently reheat with a splash of almond milk to restore creaminess. Make-Ahead: Prepare the pudding up to a day in advance and reheat gently on the stovetop. Variations: Substitute the rosemary with fresh thyme or basil for a different flavor profile. For a richer version, use oat milk or coconut milk. Serving Suggestion: This pudding pairs beautifully with fresh berries or a drizzle of berry compote.