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Vegan pudding in glass jars topped with raspberries and whipped cream
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5 from 91 votes

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
Course Dessert
Cuisine American
Diet Gluten Free, Vegan
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 servings
Calories 291kcal
Author Yumna Jawad



  • 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.



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.


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