Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Vanilla Pudding

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

This vegan vanilla pudding is out-of-this-world creamy, smooth, and full of delicious flavors! Just like traditional pudding, this non-dairy vanilla pudding recipe is quick and easy and made with basic ingredients.

Vegan vanilla pudding topped with fresh berries in a glass bowl.

In the mood for a creamy vanilla pudding cup, but want it to be vegan and dairy-free? These days, this vegan dessert is the only thing I want to make! Rich in real vanilla flavors, this delicious vanilla pudding is suitable for any occasion and tastes indulgent, especially when served with fresh berries on top. 

While you can find vegan pudding mix at the grocery store, our vegan version is way tastier than instant pudding mixes and healthier for you too! Made without any dairy or artificial ingredients, this vegan vanilla pudding recipe comes together for a super easy dessert that the whole family will love. You won’t believe how fast you can make this recipe – it only needs 5 minutes of prep time!

This irresistible, low-carb, dairy-free pudding recipe is creamy and suitable for all ages. Enjoy this pudding by itself or dress it up into a elegant dessert like banana pudding lasagna. There are tons of ways to customize this vegan pudding to fit your tastes!

👩🏽‍🍳 Why You’ll Love This Vegan Pudding Recipe

  • Plant-Based: If you’re looking for a healthy vanilla pudding that is totally plant-based, then this almond milk dessert recipe is for you! This recipe is gluten-free, making it a wonderful choice for any occasion where you want an allergen-friendly dessert option. 
  • Versatile: The vanilla extract in this pudding adds flavor but also blends well with many other foods. Use the pudding for layered desserts, trifles, build your own dessert bars, or in place of instant pudding in other recipes.
  • Low-Sugar: This dessert is great for kids or whenever you want a lower-sugar treat that tastes amazing. It will totally satisfy their sweet tooth!
  • Minimal Ingredients: I love that this healthy vegan pudding recipe uses all simple ingredients that you can keep on hand, making it ideal for when you want a quick dessert without going to the grocery store.

Latest Recipe Video!

🥘 Ingredients

This healthy vegan pudding recipe is made with ingredients that you can easily find at your local grocery store or online. The full instructions and nutrition information are listed in the recipe card below.

Ingredients for vegan vanilla pudding recipe on a white background.
  • Almond Milk: You can either use store-bought almond milk or make your own. 
  • Cornstarch: This is what makes this vegan gluten free pudding thick! 
  • Sugar: Vegan white granulated sugar adds just the right amount of sweetness.
  • Pure Vanilla Extract: The key ingredient for a classic pudding taste, this extract gives this pudding its comforting flavor. A high-quality or homemade extract will offer the most flavor.
  • Salt: A little bit of salt in this homemade pudding with almond milk brings out the sweetness and creates a balanced combination of flavors.
  • Coconut Oil: This ingredient gives the pudding a velvety smooth consistency and additional richness. It is optional but encouraged.
  • Turmeric: Gives this almond milk vanilla pudding recipe a little extra color, but is optional.

🍲 Ingredient Substitutions

  • Non-Dairy Milk: Any dairy free milk or plant milk will work in this recipe. Try making oat milk vegan pudding, or use cashew milk, or soy milk. You can also use full fat coconut milk for a super indulgent, rich, thick pudding.
  • Vanilla Bean Paste: Use the same amount of vanilla paste in place of the extract. You can also try any of these vanilla extract substitutes.
  • Tapioca Starch or Arrowroot Powder: Instead of cornstarch, you can use tapioca starch or arrowroot as the thickening agent in this recipe.
  • Sugar: Substitute any liquid sweetener such as maple syrup or agave. You can also use coconut, organic cane sugar, or date sugar. For sugar-free vanilla pudding, use monk fruit extract instead of sugar.

🔪 How To Make Vegan Vanilla Pudding

Here’s how to make this plant-based pudding recipe.

Mix Ingredients: In a medium saucepan, whisk the cold milk together with the rest of the ingredients except for the vanilla extract.

Pouring almond milk into a white pot.

Thicken And Add Vanilla: Bring the pudding to a low boil over medium heat. Whisk occasionally to prevent the pudding from sticking to the bottom of the pan. Once the pudding starts to bubble, cook for one to two minutes. Add the vanilla extract and whisk until combined.

Cooking vegan vanilla pudding in a white pot.

Put In Bowls: Pour this homemade vanilla pudding into 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.

Cups of vegan vanilla pudding topped with raspberries.

Chill: Place the gelatin free pudding in the refrigerator for at least an hour to thicken.

Serve: Serve alone or with your favorite toppings – I love to add fresh raspberries on top of the pudding before serving!

closeup of vegan vanilla pudding topped with fresh berries

💭 Expert Tips

  • 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.
  • Smooth with Coconut Oil: The oil doesn’t affect the flavor and is technically not needed, but if you want that thick, creamy pudding texture, I would recommend including the coconut oil.
  • Use Individual Bowls: For quicker cooling and easy serving, transfer the pudding to individually sized bowls, ramekins, or stemless wine glasses. For enjoying later, put the pudding in individual glass containers with lids or small mason jars.
  • Cool Pudding Before Refrigerating: Allow this lactose free vanilla pudding to cool at room temperature before placing it in the refrigerator.

📖 Variations

  • Vegan Chocolate Pudding Recipe: For a healthy chocolate version of this easy recipe, add vegan chocolate such as cacao or cocoa powder, and add vegan chocolate chips on top!
  • Chia Seeds: To make chia pudding, add 1 tablespoon of chia seeds into the pudding and stir to combine right before you transfer it to a container to chill.
  • Berry Pudding Cups: Layer almond milk pudding with fresh fruit such as strawberries, fresh blueberries, or blackberries.
  • Banana Nut Pudding: Serve with banana slices and a drizzle of peanut butter or cashew butter for a southern vegan banana pudding. Add some vegan whipped cream or pastry cream on top to make it taste just like a banana cream pie!
  • Birthday Cake Pudding: Stir in ½ teaspoon almond extract along with the vanilla extract and top with rainbow sprinkles or chocolate chips.
Vegan pudding topped with fresh berries in a glass bowl.

🍽 Serving Suggestions

Serve almond milk vanilla pudding with fresh strawberries, coconut cream, Nilla wafers, or cookies. I love using this homemade pudding to layer in with other no-bake pudding recipes.

Kids will enjoy dipping animal crackers or vegan graham crackers in this gluten free vanilla pudding with almond milk. This non dairy pudding recipe is also great for a build-your-own dessert bar. Put the finished pudding in deep bowls or stemless wine glasses to allow room for guests to layer their favorite toppings.

🙌 Dietary Adaptations

This recipe is naturally vegan, gluten-free, and dairy-free. To make this recipe into a vegan sugar free pudding, use monk fruit extract in place of sugar.

🫙 Storage Directions

  • To Store In The Fridge: Leftovers of this eggless vanilla pudding keep in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Transfer cooled pudding to a freezer-safe container, place plastic wrap over the top, and seal with a lid. Freeze for up to 2 months. Keep in mind that freezing the pudding may change its texture.

❓Recipe FAQs

Is pudding vegan?

This easy dairy-free vanilla pudding recipe is vegan, but many pre-packaged instant or cook-and-serve puddings are not vegan because they contain gelatin. Refer to the ingredients on the label of any store-bought pudding, as not all instant puddings are vegan and vegetarian.

What is vegan pudding made of?

Vegan pudding is made with almond milk, vanilla extract, sugar, and cornstarch for a thick, creamy, and tasty dessert. Cornstarch thickens the pudding as it cooks for just the right texture and consistency for vegan pudding ready to be enjoyed alone or used for banana pudding, trifles, or layered desserts with pudding.

Vegan pudding topped with fresh berries in a glass bowl.

🍰 More Vegan Desserts!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from The Picky Eater.

Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

🎥 Watch How to Make It

https://youtu.be/2hQ38Bhq2bs
Vegan vanilla pudding topped with fresh berries in a glass bowl.
Print Recipe
5 from 17 votes

Vegan Vanilla Pudding

This vegan vanilla pudding is out-of-this-world creamy, smooth, and full of delicious flavors! Just like traditional pudding, this non-dairy vanilla pudding recipe is quick and easy and made with basic ingredients.
Prep Time5 minutes
Cook Time2 minutes
Chill Time1 hour
Total Time1 hour 7 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 156kcal
Author: Anjali Shah

Ingredients

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

Storing: Leftovers keep in an airtight container in the refrigerator for up to 4 days.  
Freezing: Transfer cooled pudding to a freezer-safe container, place plastic wrap over the top, and seal with a lid. Freeze for up to 2 months. Keep in mind that freezing the pudding may change its texture.
Expert Tips:
  • Sugar-Free: To make this recipe sugar-free, use monk fruit extract in place of sugar
  • Use a pinch of turmeric to achieve a golden color. Otherwise, the pudding can appear somewhat ashen
  • Coconut oil doesn’t affect the flavor and is technically not needed, but if you want that thick, creamy pudding texture, I would recommend including the coconut oil.
  • Allow the pudding to cool at room temperature before placing it in the refrigerator.

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

38 responses to “Vegan Vanilla Pudding”

  1. This recipe has made its way into my regular rotation, and I can’t wait to introduce it to all my friends, vegan or not!

  2. This Vegan Vanilla Pudding is an absolute delight, truly a creamy and flavorful treat that brightens up any day. You’ve managed to capture the essence of vanilla in a way that is both simple and incredibly satisfying. It’s clear you put a lot of thought and care into this recipe, and it shows in every spoonful. Keep up the fantastic work!5 stars

  3. 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!

  4. 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.5 stars

  5. Love this dessert! I used half the oil since my body can’t digest fat very well. The recipe turned out creamy and delicious!5 stars

  6. 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!

  7. 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!5 stars

    • 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 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!

  8. 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!5 stars

    • 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!

  9. This looks SO creamy and decadent! I’m going to give it a try with arrowroot starch and can’t wait to dig in!5 stars

  10. 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! 👍5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe to newsletter

Copyright 2024 The Picky Eater®, LLC. All rights reserved.