Vegan Pudding

5 from 130 votes

This egg-free, dairy-free homemade recipe for vegan pudding is lighter than store-bought instant-pudding & made with only 5 easy ingredients

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The homemade vegan pudding uses 5 ingredients and is made within 5 minutes! It is lighter in calories and fat than traditional vanilla pudding and it’s made with more wholesome ingredients without any food coloring and unnecessary additives.

Homemade vegan pudding topped with berries and cream - top down view of the two glass jars

Sometimes instant-pudding mixes are so quick and convenient when you need a quick treat. But they are filled with many unnecessary ingredients and food coloring. Try this homemade version that’s not only easy to make, but also dairy-free and egg-free and perfect for any toppings!

ingredients for homemade pudding

  • Almond milk: The base for the vanilla pudding is vanilla flavored almond milk. You can use any other type of milk you’d like for the recipe.
  • Sugar: The sugar dissolves into the warm milk to create a sweet taste. You can use any type of granulated sugar or cane sugar. You can even use honey or maple syrup, but they will lend a slightly darker hue to the pudding
  • Cornstarch: The non-vegan homemade pudding recipes will usually contain eggs to bind the mixture and add a more rich flavor to it, but the mixture binds really well with the cornstarch.
  • Vanilla extract: This adds a lovely richness to the recipe to balance the cornstarch, especially since we’re not using eggs in the recipe.
Ingredients to make the pudding

How to make vegan pudding

Here’s the cool thing about this recipe. You throw it all in a small saucepan. You whisk gently for a few minutes and you have pudding.

  1. Add the milk and sugar to a pot.
  2. Add in the cornstarch.
  3. Simmer and whisk together so that the pudding is thick and smooth.
  4. Stir in the vanilla extract.
4 image collage to show how to make the pudding

Tips to for making vegan pudding

  1. Simmer but don’t boil. The mixture should be a control-able low simmer so that the milk doesn’t bubble over.
  2. Whisk constantly. Keep whisking the pudding throughout cooking so that you end up with a smooth and thick mixture. It’s a good workout for your arms!
  3. Allow the pudding to chill before serving. As it chills, the pudding will set and become firm, allow for at least an hour of chilling time.
  4. Make different flavors! We used vanilla extract to flavor this vegan pudding, but you can try other extracts like peppermint or lemon if you prefer.

frequently asked questions

Can I use this pudding in recipes that call for pudding?

This pudding is perfect to enjoy with some fruit and whipped cream. But you can also incorporate it into other desserts or use it as a base for other desserts like

  • Banana Pudding Parfait
  • No-Bake Cheesecake

    Can you make this dessert with other milks?

    Yes, you can use dairy milk if not vegan. Other plant based milks like coconut or soy will work well too.

    How long does it keep?

    Once your pudding has fully cooled, place it in to an air tight container and keep it refrigerated. It will keep well for up to 7 days and can be served right from the fridge for a delicious dessert.

    Vegan pudding in glass jars topped with raspberries and whipped cream

    There are so many ways to enjoy this vegan pudding, and it’s so easy to make that you’ll find yourself making this all the time…it’s the perfect simple dessert!

    For more pudding recipes

    If you try this healthy-ish feel good Vegan Vanilla Pudding recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

    Vegan Vanilla Pudding

    This egg-free, dairy-free homemade recipe for vegan pudding is lighter than store-bought instant-pudding & made with only 5 easy ingredients
    5 from 130 votes
    Servings 4 servings
    Course Dessert
    Calories 291
    Prep Time 2 mins
    Cook Time 5 mins
    Total Time 7 mins

    Ingredients
      

    Instructions

    • In a small saucepan over medium heat, add the almond milk, cornstarch and sugar, and stir well to combine all the ingredients together.
    • Turn down the heat to a low simmer, and start whisking lightly but constantly as the mixture heats. It’s important not to stop whisking in order to avoid any clumps.
    • After whisking for about 5-7 minutes, the mixture will thicken like pudding. Stir in the vanilla extract and pinch of salt, 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.
    • Served with whipped cream and berries, if desired, and enjoy cold.

    Video

    Notes

    Storage: Store any leftovers in an airtight container for up to 7 days.
    Tip: Whisk continuously during cooking to create a smooth and thick pudding.
    Tip: Allow the pudding to chill in the fridge for at least an hour for it to fully set.

    Nutrition

    Serving: 1g, Calories: 291kcal, Carbohydrates: 19g, Protein: 2g, Fat: 24g, Saturated Fat: 21g, Sodium: 16mg, Potassium: 271mg, Sugar: 6g, Vitamin C: 1.2mg, Calcium: 31mg, Iron: 3.8mg

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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    Homemade vegan pudding topped with berries and cream - top down view of the two glass jars

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    Comments

    1. I’m usually pretty good in following all your recipes but this recipe won’t thicken. I followed the instructions and now I have this mixture I don’t want to throw out. I was whisking it for an hour and nothing happened. What do you recommend I do to thickened this recipe without messing up the flavor. I’m making it for a special meal Saturday and is too late for me to start over again. Please help!

        1. I was hoping that would be the trick but is still too thin and I don’t want this to go to waste. Is going to be dessert for my guests and I don’t have time to start something else so I’m hoping I could fix it. I would like to add more starch but I don’t want to mess it up and have it taste too starchy. What do you think?

          1. Hmm, I am sorry. I am not sure what is going on in that case. You can try adding one more tablespoon of cornstarch or arrowroot powder if you have it.

            1. Problem solved as you mentioned. I took the chance of adding a couple of tablespoons of starch mixed a water and poured in the pudding boiling in low heat and it worked. What I did different this time was using a non-reactive pan a friend advised me to use. I was using a non-stick pot. She told me that was very important when making pudding. Thank you for the rescue. My 40 guest I fed this weekend was happy with the pudding and I caught them licking the cups I served them in after theirs was gone.

            2. Phew!!!! I am so relieved to hear that it turned out after all. I was feeling really stressed for you and trying to rack my brain on what was causing it not to set. That is a great tip from your friend as well. Thanks for coming back and letting me know it worked out in the end.

          2. OOPS! I did it again with coconut milk, for me to snack and it came out perfect. I used stainless steel sauce pan and that made a huge difference. I layered on top of toasted Graham crust. Sorry, I didn’t mean to stress you out.

            1. Yay!!! Problem solved! Oh no, I didn’t mean you stressed me out in a bad way. Just that I was worried it wasn’t going to turn out for your guests and that my recipe had put you in a pickle. It turned into a “happy accident” because now we know that the stainless steel saucepan is the way to go! I appreciate you troubleshooting it with me!

            2. It say in the Baking and Pastry book I have from Culinary school to only use non-reactive pan for pudding, custard, pastry cream or anything like it. Look up non-reactive so you can see the type of pans. Porcelain is non-reactive as well. You may want to add that information on your recipe book I can’t wait to get.

    2. An interesting video to watch. New tricks to scoop kiwi & mango. I tried it with all the fruits in one bowl. Simple and delicious.

    3. This looks so refreshing for summer!!! Can I use KOH coconut milk though? Or should I use the canned ones?

      1. Thank you! It tastes great, and I actually used Califia coconut milk in the bottle, so you can definitely use KOH coconut milk! It would work better than canned in this recipe. Enjoy!