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
Cost: $5
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