Vegan Vanilla Pudding
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This vegan vanilla pudding is out-of-this-world creamy, smooth, and full of delicious flavors! Just like traditional fluffy vanilla pudding, this non-dairy vanilla pudding recipe is quick and easy to make with basic ingredients.
In the mood for a vanilla pudding cup? These days, this vegan dessert is the only thing I want to make! Rich in real vanilla flavors, this homemade vanilla pudding is suitable for any occasion and tastes delicious served with fresh berries on top. Way tastier than instant puddings, made without any dairy, this vegan vanilla pudding is made with simple ingredients that come together to make a super easy dessert that the whole family will love.
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This irresistible, creamy vanilla pudding is low carb and suitable for all ages. Enjoy this pudding by itself or dress it up into a much more elegant dessert like Southern vegan banana pudding. There are tons of ways to customize this pudding recipe to fit your tastes. But no matter how you consume this delectable dessert – the most important thing is that you enjoy every bite!
👩🏽🍳 Why This Recipe Works
- Gluten-Free: This delicious vanilla pudding is gluten-free!
- Vegan Dessert: If you’re looking for a vanilla pudding that is totally plant-based, then this recipe is for you! It’s a great recipe for those with a dairy-allergy as well, since this is a completely dairy-free pudding.
- Versatile: The ingredients are easy and basic which means this recipe is incredibly versatile, too! There are so many options for this fluffy pudding.
- Kid-Friendly: This is a low sugar dessert that kids will devour!
🥘 Ingredients
This easy recipe is made with only minimal ingredients! You can find many of these main ingredients at your local grocery store or online. The full measurements are listed in the recipe card below!
- Milk: We used almond milk for this vanilla pudding recipe! You can either use store-bought almond milk or make your own. Any dairy free milk will work in this recipe.
- Cornstarch: This is what makes the pudding thick! You’ll definitely want to make sure to have this basic ingredient in the pantry.
- Sugar: Make sure the white granulated sugar you’re using is vegan!
- Pure Vanilla extract: The perfect base, this extract gives this vegan vanilla pudding its comforting flavor.
- Coconut oil: This ingredient is what helps the pudding become smooth and, if preferred, can be omitted.
- Salt: A little bit of salt is used in this homemade pudding to bring out the sweetness and create a balanced combination of flavors.
- Turmeric: If you want to give your pudding a little extra color, then just use a tiny bit of turmeric.
📖 Variations
- Thickening Agent: Instead of corn starch, you could try substituting with tapioca starch or arrowroot powder.
- Milk: Instead of almond milk, try using other non-dairy milks like full-fat coconut milk, oat milk, cashew, or soy milk.
- Chocolate Version: For a healthy chocolate pudding, add vegan chocolate such as cacao or cocoa powder.
- Sweetener: Instead of sugar, use any liquid sweetener such as maple syrup or agave. You can use also substitute the white sugar with coconut or date sugar. For a sugar free vanilla pudding, use monk fruit extract instead of sugar!
- Chia Seeds: To make a chia pudding, simply add 1 tablespoon of chia seeds into the pudding and stir to combine right before you transfer it to a container to chill in the fridge.
- Toppings and Mix-Ins: For an extra level of flavor, feel free to add your favorite fresh fruit (fresh blueberries or any berries would be great), cashew butter, or peanut butter. You could even add banana slices to make a banana cream pie flavored pudding. For a “birthday cake” feel, top with rainbow sprinkles!
🍽 Equipment
🔪 Instructions
Mix Ingredients: In a medium saucepan, whisk all the ingredients except for the vanilla extract.
Thicken & Add Vanilla: 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.
Serve: Transfer the vanilla pudding in individual bowls or ramekins and allow it to cool. Alternatively, you can put the entire pudding in one container if you plan to store and serve it later.
Chill: Finally, place the pudding in the refrigerator for at least an hour to thicken. Optional: Serve this vegan pudding recipe with fresh strawberries, coconut cream, animal crackers, nilla wafers, or cookies.
❓Recipe FAQs
Will pudding set if it’s made with almond milk?
Yes! As long as you have the thickening agent, you can use any plant milk and the pudding will still set in the refrigerator.
Is vanilla pudding healthy?
Although this vanilla pudding does contain refined sugar, you can easily make it healthier by just cutting the amount of sugar in half. By doing so, each serving will only have about 6-7 grams of sugar which is much healthier than any pudding you could make using a store-bought instant pudding mix!
What is the difference between vanilla pudding and French vanilla pudding?
The difference between these two puddings is that French vanilla pudding typically uses egg yolks for a richer flavor.
Is Jell-O Instant Pudding vegan?
Yes, this type of Instant Pudding is vegan! Always be sure to read the ingredients on the label as not all instant puddings are vegan.
🧊 How to Store
- In the Refrigerator: Stored in an airtight container, this vegan vanilla pudding recipe will remain fresh in the refrigerator for up to four days.
- To Freeze: If freezing this vanilla pudding, then transfer the cooled pudding to a container. Place plastic wrap over the top and seal with a lid. Be sure to put the date on the pudding! While the pudding will be safe to eat after being frozen and defrosted, keep in mind that freezing the pudding may change its texture.
💭 Expert Tips
- Since this is a vegan pudding, the color will be ashen. Use a pinch of turmeric to achieve a golden look.
- Coconut oil is essential to a smooth pudding. It doesn’t affect the flavor, and is technically not needed, but if you want that thick, creamy pudding texture I would recommend using it!
- Allow the pudding to cool at room temperature before placing it in the refrigerator.
🍰 More Vegan Desserts!
- Chocolate Banana Ice Cream
- Lemon Popsicles
- Vegan Nutella
- Chocolate Mousse
- Vegan Peach Cobbler
- Healthy Chocolate Pudding
If you have tried this vegan vanilla pudding recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below the recipe card! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
📋 Recipe Card
🎥 Watch How to Make It
Vegan Vanilla Pudding
This vegan vanilla pudding is out-of-this-world creamy, smooth, and full of delicious flavors! Just like traditional fluffy vanilla pudding, this non-dairy vanilla pudding recipe is quick and easy to make with basic ingredients.
Servings: 4 servings
Calories: 158kcal
Ingredients
- 2 cups almond milk
- 3 tablespoons cornstarch
- ¼ cup sugar
- 2 tablespoons coconut oil
- 1 pinch salt
- turmeric for color
- 1 tablespoon 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
- Since this is a vegan pudding, the color will be ashen. Use a pinch of turmeric to achieve a golden look.
- Coconut oil is essential to a smooth pudding. It doesn’t affect the flavor, and is technically not needed, but if you want that thick, creamy pudding texture I would recommend using it!
- Allow the pudding to cool at room temperature before placing it in the refrigerator.
- Store in the fridge in an airtight container for up to 4 days.
- For a healthy vanilla pudding, reduce the amount of sugar in the recipe by half.
Nutrition
Calories: 158kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 173mg | Potassium: 5mg | Fiber: 1g | Sugar: 13g
Hi! Looks like a great recipe! Could you use cassava flour, coconut flour or inulin as a thickener? I know cassava flour is the whole plant and not just the root, so has less starch. The store bought milks have some thickeners of course. I may even try organic lactose free milk as an option. Could do the coconut oil also. What about using maple syrup or honey instead? Liqui stevia, or won’t that work. The result will probably be thinner for sure. I am just trying to use some of what I have on hand based on my dietary needs at this time.
Hi Holly! I haven’t tried any of those ingredients as a thickener – so you could absolutely try it but I can’t guarantee the consistency will turn out the same. Tapioca starch or arrowroot powder will work as a substitute thickener though, if you have either of those ingredients. You can absolutely use maple syrup, honey, or stevia instead of the regular sugar for sure – that should work fine. Hope that helps!
I am self isolating at home recovering from CoVid. I wanted to make a simple comfort food for myself & this was perfect. So Creamy, will definitely make again.
I’m so sorry you have covid! Hopefully you make a fast recovery, and I’m so glad this recipe was comforting and delicious for you! 🙂
Love this dessert! I used half the oil since my body can’t digest fat very well. The recipe turned out creamy and delicious!
Yay! So happy to hear that Sue! 🙂
Aww yeah aww yeah! I’ve been wanting to find a great non dairy pudding recipe and I’ve hit the jackpot! This recipe works and does what it’s supposed to do. It’s delicious, super quick and easy, and sets up beautifully! Also, thank you so much for the quick tips, they were very helpful…. I subbed tapioca flour for the cornstarch as suggested and added unsweetened cocoa powder to turn this batch into chocolate pudding. After allowing the pudding to chill I decided to use a cup of it, a banana, and ice blended to make a chocolate banana smoothie…oh man, heaven! Thanks again for sharing such an awesome super easy recipe!
Woohoo!! I’m so glad you loved this recipe Jazz – thanks for letting me know how it turned out and the modifications you used!
This sounds amazing. I have a DD who is allergic to all dairy and egg and peanut, tree nuts. I am looking for a new dessert to make for her for Easter tomorrow and I was thinking a fruit tart. I am hoping to use this pudding with it. I am curious if I could had a hint of lemon juice to it without breaking it down. I would also add lemon zest. I just want to give it a hint of citrus (freshness) to the pudding. I’m excited!
Thanks Melanie! I haven’t tried adding lemon juice but if you do – let me know how it turns out! Lemon zest would be a delicious addition and should work well!
I’m allergic to coconut, will another oil work?
I haven’t tried it with another oil to be honest! You could try it with olive oil or vegan butter – I’m just not sure how it would turn out. If you try it with a different oil, let me know how it tastes!
This was perfect! I made this with arrowroot powder instead of cornstarch, since I prefer that and keep it on hand. I added frozen strawberries and blueberries to the top, I’m putting them in the fridge for a breakfast in the morning.
I increased the recipe ratio by 1.5, and only used 1/3 of a cup of sugar to reduce it for breakfast. I split into 5 bowls.
Thank you for the wonderful recipe!
Awesome!! I’m so happy to hear that Brandee! 🙂 Thanks for letting me know!
Hello,
I need to make a dairy free vanilla pudding for a cake as per below. Shall I use almond/soya/oat/coconut milk? Will this pudding be thick enough for this cake do you think. Thank you.
https://www.youtube.com/watch?v=6xcIPmrisX8
Hi there! My pudding recipe uses almond milk so you should be fine there, and it does hold together well so it might work in this cake! It’s not as thick as like a thick icing, but it’s not runny either. Hope that helps!
Love this healthy and easy to make dessert recipe! Surely a recipe the entire family will love!
It’s super family friendly for sure!! Can’t wait for you to try it!
This looks SO creamy and decadent! I’m going to give it a try with arrowroot starch and can’t wait to dig in!
Arrowroot starch should totally work in this recipe! Enjoy!
Oh wow – I love this creamy dreamy vanilla pudding, and it’s vegan!
It really is creamy and dreamy! 🙂 Glad you liked it Katherine!
This is fabulous with the addition of turmeric what a great tasting pudding!
So glad you liked this recipe Claudia!
Thank you for this recipe. My 5-year-old wants pudding. I wasn’t about to buy that crap at the store for her. I’m going to try this one for her!
Really easy & nice recipe! looks so delicious! 👍
Yay! Thanks so much Alex!