Vanilla Vegan Pudding Recipe

Ever stumble upon a recipe that feels like a warm, cozy hug in a bowl? That’s exactly how I feel about this creamy vegan vanilla pudding! Let’s transform some simple ingredients into a delightful treat that’s both indulgent and guilt-free.

Creating delectable dairy-free and cholesterol-free plant desserts is something I take great pleasure in. This Vanilla Vegan Pudding is a simple dream of sweet and creamy yumminess—made heavenly with almond milk, silky cornstarch, fabulous granules of sugar, and an assertive laugh of vanilla extract.

Turns out, just like with that perfect cup of coffee, there’s an easy way to indulge in something sweet and not feel so bad about it. Plant-Based Pudding—no cows were harmed in the making of this dessert.

Ingredients

• Almond Milk: Low-calorie, contains vitamin E, adds creaminess.
• Granulated Sugar: Sweetens the pudding, adds carbohydrates.
• Cornstarch: Acts as a thickener, provides smooth texture.
• Vanilla Extract: Adds rich flavor, enhances aroma.
• Salt: Balances sweetness, enhances overall taste.

Ingredient Quantities

• 2 cups almond milk (or other plant-based milk)
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

How to Make this

1. In a pan of medium size, combine the almond milk, sugar, cornstarch, and salt and whisk until the cornstarch has fully dissolved and no lumps remain.

2. Put the saucepan over medium heat and blend the mixture, stirring all the while, to keep it smooth and prevent it from sticking or clumping.

3. Keep stirring until the mixture starts to thicken up, which should take about 5 to 10 minutes. It should coat the back of a spoon.

4. Remove the saucepan from the heat once the mixture has thickened.

5. Combine the vanilla extract in pudding until it is evenly mixed and distributed throughout.

6. Spoon the pudding into individual serving dishes or a large bowl, smoothing the surface with a spoon.

7. Let the pudding sit for approximately 10 minutes and cool at room temperature.

8. Plastic wrap should cover the pudding, pressed directly onto the surface to prevent a skin from forming.

9. Chill the pudding for a minimum of 2 to 3 hours in the refrigerator until it has completely set and is cool.

10. Enjoy your vegan vanilla pudding! Before serving, ensure a creamy texture by stirring the pudding gently. Pudding is best served, at this point, in small cups or bowls.

Equipment Needed

1. Medium-sized saucepan
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Mixing spoon or spatula
6. Small serving dishes or bowls
7. Plastic wrap
8. Refrigerator

FAQ

• Can I use a different plant-based milk?Absolutely, you can swap out almond milk for any of the following plant-based milks:

  – Soy
  – Oat
  – Coconut
  Each will impart its unique flavor and texture to the dish.

• Can I use a different sweetener?Of course. You can use maple syrup, agave, or coconut sugar instead of granulated sugar, adjusting to make it taste right. Just keep in mind that maple syrup is a liquid sweetener, and liquid sweeteners may slightly affect the texture.
• How can I make the pudding thicker?Increase cornstarch to thicken. If you want a thicker consistency, add another tablespoon of cornstarch. Be sure to mix thoroughly; the last thing you want is any lumpiness!
• Is it possible to add flavor variations?Certainly. A teaspoon of almond extract or a pinch of cinnamon can be added for a flavor twist.
• Can the pudding be stored? Yes, store it in an airtight container in the refrigerator for up to 3 days. Stir before serving if separation occurs.
• What toppings work best with this pudding?Toppings that can further enhance the flavor and texture of the dish include fresh berries, chopped nuts, or whipped cream that is dairy-free.
• Is there a way to make it sugar-free?Certainly, feel free to use a sugar substitute such as stevia or erythritol. Remember to adjust to your palate, as these can be sweeter than sugar.

Vanilla Vegan Pudding Recipe Substitutions and Variations

Soy milk, oat milk, or coconut milk offers varying flavors and textures that can easily stand in for almond milk.
Sugar in a granulated form: Use maple syrup, agave nectar, or coconut sugar. These are sweet natural alternatives.
Cornstarch: In place of cornstarch, use arrowroot powder or tapioca starch. Both of these thickeners work in much the same way as cornstarch and provide a similar effect.
Almond extract or vanilla bean paste can substitute for vanilla extract to create a different aromatic profile.
Salt: Replace with a small amount of sea salt, or leave it out completely if you want a less salty taste.

Pro Tips

1. For a richer flavor, consider using a mixture of almond milk and coconut milk. The coconut milk will add a creamy texture and enhance the flavor profile of the pudding.

2. To avoid any lumps, whisk the cornstarch with a small amount of almond milk first before adding the rest of the ingredients. This slurry method will ensure a smoother consistency.

3. If you’re in a hurry, place the pudding in smaller dishes for chilling. This will speed up the setting process by allowing the pudding to cool down more quickly.

4. For added flavor and texture, you can fold in some finely chopped nuts, such as almonds or pecans, or sprinkle them on top just before serving.

5. Enhance the vanilla flavor by using a vanilla bean instead of extract. Scrape the seeds from half a vanilla bean and add them to the mixture at the beginning of cooking for a more intense vanilla taste.