Soak the Cashew Nuts (1/2 cup) into Lemon (1) overnight.
Place the Silken Tofu (200 gram) into cheesecloth and squeeze out all the water. Then put it in a blender or food processor together with the Honey (1 tablespoon), cashew nuts, Lemon (1), and Vanilla Extract (1/2 teaspoon).
Blend on high speed until creamy.
Move the cream into serving glasses and refrigerate for 4 to 8 hours.
Serve the pudding with Fresh Mixed Berries (to taste) and a slice of the lemon.