Servings
Font
Back
4.9 from 39 votes

Vegan Vanilla Pudding

Vegan vanilla pudding is creamy, sweet, and easy to make from scratch. Lower in fat than pudding made with dairy, it's delicious on its own and can be used in other dessert recipes. All you need are 4 ingredients and 15 minutes of hands-on time.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 140 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 ½ cups unsweetened non-dairy milk almond and oat taste the most neutral
  • ½ cup organic cane sugar or ⅓ cup maple syrup
  • scant ¼ cup corn starch or arrowroot (tap Metric above for weight in grams) measure by lightly spooning into the measuring cup
  • ½ to 1 ¼ teaspoons vanilla extract, real or clear imitation use lesser amount if using a vanilla flavored milk

Instructions

    Cup of Yum
  1. Combine the milk, sweetener, and starch in a medium, heavy bottom sauce pan. Whisk to dissolve the starch. Whisking frequently, slowly bring to a simmer over medium heat.
  2. When steamy hot and close to a simmer, whisk constantly and, if necessary, reduce heat so it doesn't boil. Continue whisking and cook for 3 to 4 minutes or until thickened.
  3. Remove from heat and whisk in the vanilla. Pour into individual serving bowls or one large dish. Refrigerate uncovered until chilled, at least 1 hour. A thin skin will form on the surface of the pudding, but we don't mind it. If desired, whisk the pudding just before serving to break up the skin and make it creamier.

Notes

  • Tips
  • Store pudding in a covered container the refrigerator for up to 6 days.
  • Store-bought non-dairy milks usually have added salt, which rounds out the flavor. If using a homemade milk, add a pinch of salt to the pot. Use vanilla non-dairy milk (unsweetened) for more of a classic, box pudding mix flavor. My go-to is Trader Joe's unsweetened vanilla almond milk. Or if you have sweetened milk, simply reduce the sugar to taste. Simmer, don’t boil. Avoid using high heat. Boiling will scald the milk and make the pudding taste burnt. Reduce the heat as needed. Allow time for the pudding to chill before serving. Pudding needs to chill in order to firm up and set. 
  • Store-bought non-dairy milks usually have added salt, which rounds out the flavor. If using a homemade milk, add a pinch of salt to the pot.
  • Use vanilla non-dairy milk (unsweetened) for more of a classic, box pudding mix flavor. My go-to is Trader Joe's unsweetened vanilla almond milk. Or if you have sweetened milk, simply reduce the sugar to taste.
  • Simmer, don’t boil. Avoid using high heat. Boiling will scald the milk and make the pudding taste burnt. Reduce the heat as needed.
  • Allow time for the pudding to chill before serving. Pudding needs to chill in order to firm up and set. 
  •  
  •  

Nutrition Information

Calories 140kcal (7%) Carbohydrates 33g (11%) Protein 1g (2%) Fat 2g (3%) Cholesterol 0mg (0%) Sodium 107mg (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 140

% Daily Value*

Calories 140kcal 7%
Carbohydrates 33g 11%
Protein 1g 2%
Fat 2g 3%
Cholesterol 0mg 0%
Sodium 107mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.