Vegan Vanilla Pudding
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My vegan vanilla pudding is out-of-this-world creamy, smooth, and full of delicious flavors! Just like traditional pudding, my non-dairy vanilla pudding recipe is quick and easy and made with basic ingredients like almond milk, sugar and vanilla extract.
Whenever I’m in the mood for a creamy vanilla pudding cup but want it to be vegan and dairy-free, this is the only dessert I crave! Rich with real vanilla flavor, it’s perfect for any occasion and becomes extra indulgent when I serve it with fresh berries on top.
My irresistible dairy-free vanilla pudding is creamy and perfect for all ages. I love this pudding as much as I love Flaxseed Pudding and my healthy chocolate pudding. There are so many ways I can customize this vegan pudding to fit my taste.
👩🏽🍳 Why I Love This Recipe
I made this vegan vanilla pudding on a quiet Sunday afternoon, and it instantly reminded me of the custard cups my mom used to chill in the fridge when I was little. My kids spotted the bowls cooling and hovered by the counter, asking every 5 minutes if they were ready. It was smooth, creamy, and sweet, the kind of dessert that makes you forget it’s dairy-free.
What makes this pudding work every time is how simple the ingredients are. Almond milk, cornstarch, and sugar create a rich, thick texture, while pure vanilla adds that comforting flavor. I whisk everything in one pot until it is glossy and silky, then pour it into cups to chill. I can also use oat milk or add a spoon of coconut oil for extra richness. So yum!
This pudding is perfect for moms like me who want a simple homemade treat we can confidently serve the kids. I simply love watching it go from a pot of milk to something soft and spoonable, and now it is part of our weekend dessert rotation. It is easy, reliable, and family approved. I hope you give this a try.
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🥘 Ingredients
My healthy vegan pudding recipe is made with ingredients that I can easily find at our local grocery store or online. Here are what I used:
Almond Milk: I can either use store-bought almond milk or make your own.
Cornstarch: This is what makes my vegan gluten free pudding thick!
Sugar: I add Vegan white granulated sugar for just the right amount of sweetness.
Pure Vanilla Extract: This extract gives my pudding its comforting flavor. A high-quality or homemade extract will offer the most flavor.
Salt: A little bit of salt in my homemade pudding with almond milk brings out the sweetness and creates a balanced combination of flavors.
Coconut Oil: I use this ingredient to give my pudding a velvety smooth consistency and additional richness. It is optional but I highly encouraged it.
Turmeric: Gives my almond milk vanilla pudding recipe a little extra color, but is optional.
Substitutions
Non-Dairy Milk: Any dairy free milk or plant milk will work in my recipe.I try making oat milk vegan pudding, or use cashew milk, or soy milk. I have also tried to use full fat coconut milk for a super indulgent, rich, thick pudding.
Vanilla Bean Paste: I use the same amount of vanilla paste in place of the extract.
Tapioca Starch or Arrowroot Powder: Instead of cornstarch, I can use tapioca starch or arrowroot as the thickening agent in this recipe.
Sugar: I substitute any liquid sweetener such as maple syrup or agave. I sometimes also use coconut, organic cane sugar, or date sugar. For sugar-free vanilla pudding, I use monk fruit extract instead of sugar.
🔪 How To Make
Here is step by step how I make this plant-based vanilla pudding recipe:
Mix Ingredients: In a medium saucepan, I whisk the cold milk together with the rest of the ingredients except for the vanilla extract.
Thicken And Add Vanilla: I bring the pudding to a low boil over medium heat. I then whisk occasionally to prevent the pudding from sticking to the bottom of the pan. Once the pudding starts to bubble, I let it cook for one to two minutes. I add the vanilla extract and whisk until combined.
Put In Bowls: I pour this homemade vanilla pudding into individual bowls or ramekins and allow it to cool. Alternatively, I put the entire pudding in one container if I plan to store and serve it later.
Chill: I place the gelatin free pudding in the refrigerator for at least an hour to thicken.
Serve: I serve it alone or with our favorite toppings. I love to add fresh raspberries on top of the pudding before serving!
💭 Expert Tips
My #1 Secret Tip for making this vegan vanilla pudding is to stay close to the stove and whisk the pudding the whole time so nothing settles or burns on the bottom. I also scrape around the edges of the pot because that is where it likes to stick the most, and this keeps the texture smooth and creamy.
Other Tips To Keep In Mind:
- Whisk well first: I always whisk the ingredients before heating so the cornstarch dissolves and the pudding stays smooth.
- Chill long enough: I let the pudding rest in the fridge until it is fully set, so the texture turns thick and creamy.
- Stop the pudding skin: I press plastic wrap right over the surface before chilling so the top stays soft.
- Use real vanilla: I choose pure vanilla extract because it gives a deeper flavor, especially in a simple recipe like this.
- Make it richer: If I want a thicker pudding, I swap the almond milk for canned coconut milk and it tastes close to custard.
- Use turmeric to add color: Since this is a vegan pudding, the color will be ashen. Use a pinch of turmeric to achieve a golden look.
📖 Variations
I have experimented with many variations of this recipe and my favorites are:
Chocolatey: For a healthy chocolate version of this easy recipe, I add vegan chocolate such as cacao or 1/4 cup of cocoa powder, and sprinkle vegan chocolate chips on top. My favorite so far!
Chia Seeds: To make chia pudding, I add 1 tablespoon of chia seeds into the pudding and stir to combine right before transferring it to a container to chill.
Banana Nut Pudding: I serve with banana slices and a drizzle of peanut butter or cashew butter for a southern vegan banana pudding. I also add some vegan whipped cream or pastry cream on top to make it taste just like a banana cream pie!
🍽 Serving Suggestions
I like to serve almond milk vanilla pudding with fresh strawberries, coconut cream, wafers, or ginger snap cookies. I love using this homemade pudding to layer my banana pudding lasagna. I also like to use my vegan vanilla pudding in a breakfast parfait, layering it with fresh fruit and granola for a simple and tasty morning treat.
My kids enjoy dipping their vegan graham crackers into this gluten-free vanilla pudding made with almond milk. This non-dairy pudding recipe is also perfect for a build-your-own dessert bar! I usually put the finished pudding in deep bowls or stemless water glasses to leave room for guests to layer their favorite toppings.
🧊 Storage Directions
To Store In The Fridge: I keep leftovers of this eggless vanilla pudding in an airtight container in the refrigerator for up to 4 days.
Freezing: I transfer the cooled pudding to a freezer-safe container, place plastic wrap over the top, and seal it with a lid. I can freeze it for up to 2 months, but I keep in mind that freezing may change its texture.
❓Recipe FAQs
Why did my pudding turn lumpy?
When my pudding gets lumpy, it is usually because the cornstarch was not fully whisked in before heating. Now I take an extra minute to whisk everything smooth while it is still cold, and that keeps the pudding creamy from the start.
Why does the pudding take so long to thicken in the fridge?
Cornstarch needs time to do its job, so chilling is just as important as cooking. I always plan for at least one full hour in the fridge, and if I want it extra firm, I just let it sit longer while I get the rest of dinner ready.
How do I keep the pudding from sticking to the pan?
I whisk the whole time it is heating, especially around the edges of the pot. If I walk away, it sticks fast, so I just keep it moving and it comes out smooth every time.
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🎥 Watch How to Make It
Vegan Vanilla Pudding
My vegan vanilla pudding is out-of-this-world creamy, smooth, and full of delicious flavors! Just like traditional pudding, my non-dairy vanilla pudding recipe is quick and easy and made with basic ingredients like almond milk, sugar and vanilla extract.
Servings: 4 servings
Calories: 156kcal
Ingredients
- 2 cups unsweetened almond milk
- 3 tbsp cornstarch
- ¼ cup sugar
- 2 tbsp coconut oil
- 1 pinch salt
- turmeric for color
- 1 tbsp pure vanilla extract
Instructions
- First, mix all the ingredients in a medium sauce pan, whisk all the ingredients except for the vanilla extract. Whisk well to avoid lumps.
- Bring the saucepan over the stove over medium heat. Whisk occasionally to prevent the pudding from sticking to the bottom of the pan. Once the pudding starts to bubble, steam for one to two minutes.
- Next, add the vanilla extract and combine.
- Transfer the vanilla pudding in individual bowls or ramekins and allow it to cool. Alternatively, transfer it to one large container if you plan to serve it later.
- Finally, place the pudding in the refrigerator for at least an hour to thicken.
Optional
- Serve this vegan vanilla pudding with fresh strawberries, coconut cream, animal crackers, nilla wafers, or cookies.
Notes
- My #1 Secret Tip for making this vegan vanilla pudding is to stay close to the stove and whisk the pudding the whole time so nothing settles or burns on the bottom. I also scrape around the edges of the pot because that is where it likes to stick the most, and this keeps the texture smooth and creamy.
- Whisk well first: I always whisk the ingredients before heating so the cornstarch dissolves and the pudding stays smooth.
- Chill long enough: I let the pudding rest in the fridge until it is fully set, so the texture turns thick and creamy.
- Stop the pudding skin: I press plastic wrap right over the surface before chilling so the top stays soft.
- Use real vanilla: I choose pure vanilla extract because it gives a deeper flavor, especially in a simple recipe like this.
- Make it richer: If I want a thicker pudding, I swap the almond milk for canned coconut milk and it tastes close to custard.
- Use turmeric to add color: Since this is a vegan pudding, the color will be ashen. Use a pinch of turmeric to achieve a golden look.
Nutrition
Calories: 156kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 173mg | Potassium: 5mg | Fiber: 0.4g | Sugar: 13g
Where does the saturated fat come from?
From the coconut oil!
You would never kow this pudding was vegan! The texture is incredible- so creamy and delicious!
I know right? So glad you liked it!
Oooh, such a delicious vegan recipe! I love the addition of the turmeric and the texture looks fantastic.
Yes!! You will love this recipe Tara!