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
Servings 4 servings
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