Almond Milk Pudding
Updated Oct 15, 2026
A dairy-free almond milk vanilla pudding made with almond milk, granulated sugar, cornstarch, and vanilla extract. Makes about 2 cups of pudding.
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I grew up loving vanilla pudding, and I wanted this almond milk pudding to be creamy like I remembered. I was a little surprised it worked so well with just cornstarch. No eggs or anything. It does need time in the fridge, but once it’s chilled, it has that smooth pudding texture I wanted.
I’ll make this vanilla almond milk pudding ahead for dessert. Then when the kids want some, I’m just adding berries and maybe a little whipped cream. That part depends on what we have.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this almond milk pudding recipe.
I walked away while the pudding was heating and ended up with lumps I couldn’t get out. I stood there whisking for a while to fix it, but it didn’t get any smoother, so I trashed it. It only needs a few minutes on the stove, so now I stay with it.
It thickens more after chilling, too. I want it to thicken a bit on the stove, but it doesn’t need to be as firm as I want it when I’m eating it.
Happy Cooking!
– Yumna
Almond Milk Pudding Ingredients
- Pudding base: Almond milk, granulated sugar, and cornstarch form the base of the vegan pudding. Use plain, unsweetened almond milk so you can control how sweet it is. Oat milk also works. You can substitute the granulated sugar with honey or maple syrup, but they’ll make the pudding slightly darker.
- Vanilla extract: I love the flavor vanilla adds here, but you can also try a citrus, almond, or mint extract. A little goes a long way!
- For serving: I top the pudding with vegan whipped cream and fresh berries!
How to Make Almond Milk Pudding
These photos show how to make Almond Milk pudding for dessert. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → Vegan Vanilla Pudding Recipe
1. Combine the milk and sugar
Pour the almond milk into a small saucepan and stir in the sugar.
2. Whisk in the cornstarch
Add the cornstarch and break up any visible lumps before the mixture gets hot so it stays smooth.
3. Simmer until thickened; add Vanilla
Keep the whisk moving as the mixture heats, reaching around the edges and across the bottom. Reduce the heat once it simmers and continue until the pudding is thick and smooth. Mix in the vanilla extract and salt, if using.
4. Add the Almond Milk Pudding To Cups
You’ll end up with right around 2 cups of finished pudding. Split four ways, that’s about ½ cup each.
Full Vegan Almond Milk pudding
Almond Milk Pudding Recipe
Video
Ingredients
- 2 cups almond milk
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon vanilla extract
- Pinch salt if not included in your milk
- Whipped cream for serving
- Berries for serving
Instructions
- In a small saucepan over medium heat, add the almond milk, cornstarch, and sugar, and stir well to combine all the ingredients together.
- Start whisking lightly but constantly as the mixture heats. It's important not to stop whisking in order to avoid any clumps. Once it reaches a simmer, turn down the heat to low and continue whisking.
- After whisking for about 5–7 minutes, the mixture will thicken like pudding. Stir in the vanilla extract and pinch of salt (if using), then divide the pudding equally into four cups or containers.
- Place the containers in the fridge for at least one hour to allow the pudding to set and chill.
- Serve with whipped cream and berries, if desired, and enjoy cold.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Banana and cookie crumbs: Top the chilled pudding with sliced banana and crushed vegan vanilla cookies just before serving so the cookies keep some crunch.
- Cinnamon: Whisk ¼ teaspoon ground cinnamon into the milk mixture before cooking.
- Toasted coconut: Sprinkle toasted coconut flakes over the finished cups just before serving.
Recipe Tips
- Start with a cool mixture. Whisk the milk, sugar, and cornstarch together before turning on the heat. Adding cornstarch directly to hot liquid can make it clump.
- Whisk your pudding constantly. Keep whisking the pudding throughout cooking so that you end up with a smooth, thick mixture.
- Get into the corners of the saucepan. The pudding can thicken along the bottom and edges first, so whisk through those areas instead of only stirring in the center.
- Give your pudding plenty of time to chill before serving. As it chills, the pudding will set and become firm. I recommend at least an hour of chilling time.
Troubleshooting
This almond milk pudding needs to reach a simmer and thicken on the stove before chilling. If it’s still thin in the saucepan, keep cooking and whisking over low heat until it has a pudding-like consistency. Once portioned, give it at least an hour in the fridge to set.
Try whisking vigorously while the pudding is still warm. If small lumps remain, push it through a fine-mesh strainer before dividing it into cups. For the next batch, make sure the cornstarch is fully mixed into the cool milk before heating.
A skin can form as the exposed surface cools. It doesn’t mean the whole batch has gone wrong. You can remove that layer or stir it into the pudding, though stirring may leave a less even texture. Covering the surface directly before chilling helps prevent it.
Comments
I don’t see any measurements or recipe on this page, only ingredients and instructions but not quantity of each ingredient
Hi! You can find the quantities and instructions in the recipe card, which I’ve linked here.
Recipe card link brings me to the same web page. must be something not loading on the page, or not accessible via phone. broken site?
Would this work with soy milk? We have a total nut anaphylactic allergy in our house so almond milk is out of the question. Is your tablespoon size 15 or 20ml? I’m in Australia and ours is 20ml. I think some countries have a 15ml capacity & that would make quite a difference. Would this recipe work for a cake topper (or middle & topper) could it be whipped after its set for on a cake to make it “fluffy”?
Great questions! Yes, soy milk should work well in this pudding. I recommend using an unsweetened, plain or vanilla soy milk with a simple ingredient list. Since soy milk can vary by brand, the pudding may need an extra minute or two of whisking to fully thicken. My tablespoon size is 15 ml. And I wouldn’t recommend this pudding as a cake topping because it won’t whip up light and fluffy after it sets. You could use it as a soft filling between cake layers, but be sure the cake and pudding are completely chilled, and keep the finished cake refrigerated. For the top, a vegan whipped cream or buttercream would be more stable. Hope that helps!
Made the recipe exactly as written. Came out like a glue/rubber consistency. Had to throw it away. 🙁
Oh no! I’m sorry to hear the texture didn’t turn out how you had hoped. There are a few things that could’ve gone wrong. Did you use the recommended amount of cornstarch? How long did you stir for? And did your almond milk have any additives?
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