Vegan Vanilla Pudding
A dairy-free vegan vanilla pudding dessert recipe made with almond milk, granulated sugar, cornstarch, and vanilla extract.
Servings: 4 servings
Equipment
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.
Video
Notes
My Top Tip: To prevent a skin from forming, press food-safe plastic wrap directly against the surface before chilling. Store covered in the fridge for up to 4 days and add toppings just before serving.
Storage: Store any leftover vegan vanilla pudding in an airtight container in the fridge for up to 7 days (though you may notice some separation after 5 days or so).
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 1mg | Fiber: 0.4g | Sugar: 13g | Calcium: 150mg | Iron: 0.04mg
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