Vegan Vanilla Pudding

An egg and dairy free thick pudding that's wonderful straight out of the fridge. Even better made into vegan banana pudding! I used a milk made of almonds, cashews and hazelnuts.

Photo by Kathy H.

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons cornstarch + 1/2 cup nondairy milk

  • 2 1/2

    cups non dairy milk

  • 1/2

    cup sugar

  • 1 to 2

    teaspoons vanilla extract (I used 2)

Directions

Whisk the cornstarch into a unheated sauce pan with 1/2 cup nondairy milk until smooth. Now take the saucepan and heat over medium heat. Add the 2 1/2 cups nondairy milk, sugar and vanilla. Whisk frequently (every 3 to 5 minutes). Once the mixture almost comes to a boil (about 10 minutes), lower the heat to medium low and cook until thick - whisking every few minutes so the mixture does not separate. You will know the mixture is thick enough when it sticks to a wooden spoon instead of running right off. At this point it will not be as thick as pudding, but more of a thick vanilla sauce. It will thicken more as it cools. Once thick, set the pan aside to let the mixture cool. Store the pudding in the fridge in single servings so you can grab one whenever you want!

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