Lemon Pudding
If one uses eggs + honey this is not vegan. 
Ingredients
3 lemons juice & zest
1 C. almond milk
4 egg yolks
½ C. tupelo honey
5 Tbsp cornstarch
¼ tsp Himalayan salt
1 ½ C. water
Preparation
In a medium saucepan, heat and whisk together lemon juice, almond milk and egg yolks. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat. In a separate bowl, mix cornstarch, salt and water. Add this mixture to the hot mixture. Return to heat to thicken if necessary. Remove from heat allow all to cool then serve.
