Vegan Vanilla Pudding
A rich and creamy dairy-free vanilla pudding that is quick and easy to make, perfect for any occasion.
Ingredients
Main ingredients
- 2 cups almond milk Can substitute with other non-dairy milk like soy or coconut.
- ½ cup sugar Can substitute with agave syrup or maple syrup for a sugar-free version.
- ¼ cup cornstarch Can substitute with arrowroot powder or tapioca starch.
- ¼ teaspoon salt
- 1 tablespoon vanilla extract Using fresh vanilla beans can enhance flavor.
Instructions
Preparation
- Gather all your ingredients to streamline the process.
Cooking
- In a medium saucepan, combine almond milk, sugar, cornstarch, and salt. Whisk together until smooth.
- Place over medium heat, stirring constantly to prevent clumping.
- After about 5-7 minutes, the mixture should begin to thicken. It’s ready when it coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Pour into serving dishes or bowls.
- Allow to cool at room temperature for a few minutes, then refrigerate for at least 2 hours before serving.
Notes
Store in an airtight container in the fridge for up to 4 days. You can also freeze it in portions; just remember to thaw in the fridge overnight.