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
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.
- Served with whipped cream and berries, if desired, and enjoy cold.
Video
Notes
*Nutrition label does not include optional toppings: whipped cream or berries.
Storage: Store any leftovers in an airtight container for up to 7 days (though you may notice some separation after 5 days or so).
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: 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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