Matcha Pudding (Vegan)
This matcha pudding is smooth, creamy, sweet and just a little earthy. A quick, easy, and dairy-free indulgence.
This is for all of you matcha lovers out there. An ideal last-minute dessert that is simple and quick. This pudding has an earthy sweetness and a smooth, creamy texture. It takes 15 minutes to prepare and tastes amazing. If you’re looking for a dessert for your special Valentine, this could be it. Matcha fan or not, give this one a try; you won’t be disappointed.
What you will need:
Matcha powder is a must for this recipe. If you have trouble finding it at your local store, it can be purchased at Amazon. All other ingredients are basic pantry items.
- plant based milk
- cane sugar
- cornstarch
- matcha powder
- plant based butter with salt
- vanilla extract
How to:
Matcha powder is notorious for clumping up, so the first thing we are going to do is make a paste with the matcha powder so it blends into the milk easier. To a small bowl, add the matcha powder and 2 tablespoons of the milk. Stir until the mixture is well blended and smooth. Set the bowl aside for later.
To a medium pot, add the sugar and cornstarch; whisk them together until fully incorporated. To the sugar mixture, add the milk and matcha paste. Stir the mixture until all of the ingredients are well blended. If you are having issues with the matcha clumping, strain the mixture before placing it over the heat. Place the pot over medium heat, stirring until the sugar has dissolved. Continue stirring the mixture occasionally as it heats up to a simmer and begins to thicken. Once the pudding has reached your desired thickness (this took about 15 minutes of simmering), remove the pot from the heat and add the butter and vanilla extract, stirring until the butter is melted and fully incorporated.
Pour the pudding into a heat-safe container and allow it to cool down. To avoid a skin forming on the surface, cover the pudding with plastic wrap before placing it in the refrigerator. The pudding will keep well in the refrigerator for 5 to 7 days.
Alright, let’s get started. Please make and enjoy!
Matcha Pudding (Vegan)
Ingredients
- 2 cups plant based milk
- 3 tbsp cornstarch
- 2½ tsp matcha powder
- 4 tbsp plant based butter with salt
- ½ tbsp vanilla extract
- optional – whipped cream and homemade caramel candies for serving
Instructions
- To a small bowl, add the matcha powder and 2 tbsp of the milk; stir until well combined and smooth.
- To a medium pot, add the sugar and cornstarch; whisk to combine. Add the remaining milk and the matcha mixture; whisk until fully combined.***if you are having issues with clumping, strain the mixture before placing it over the heat.
- Place the pot over medium heat, stirring until the sugar has dissolved. Keep stirring occasionally as the pudding heats up and begins to thicken. Bring the mixture to a simmer and keep it at a simmer until the desired thickness is reached. I simmered mine for 12 to 15 minutes. Once the desired thickness is reached, remove the pot from the heat and add the butter and vanilla extract. Stir until the butter is melted and fully incorporated.
- Pour the pudding into a heat safe container and allow it to cool down. To avoid a skin forming on the surface, cover the pudding with plastic wrap before placing it in the refrigerator. The pudding will keep well in the refrigerator for 5 to 7 days.***I served my pudding with a little homemade whipped cream, a dusting of matcha powder and homemade caramel candies.
