Vanilla Pudding (Vegan)
This vanilla pudding is rich, flavorful, and simple to prepare. A dairy-free, sweet treat that is great for a last-minute dessert idea.
Vanilla pudding is such a quick and easy dessert idea. It also makes a fantastic foundation or complement to various dessert recipes. This pudding is creamy, comes together quickly and easily and has an undeniable vanilla flavor.
What you will need:
I used vanilla beans to flavor this pudding recipe. If you need a substitute for the vanilla bean, one tablespoon of vanilla extract can be used in place of one vanilla bean pod. The rest of the ingredients are basic pantry items.
- cane sugar
- cornstarch
- plant based milk
- vanilla beans pods
- plant based butter with salt
How to:
In a medium pot, add the cane sugar and cornstarch. Whisk the ingredients together until fully incorporated. Take the two vanilla bean pods, open them up long ways, and scrape out as much of the seeds and syrup as you can. Add the seeds and syrup to the pot along with the milk; whisk until all the ingredients are fully incorporated.
Place the pot over medium heat and stir until the sugar is dissolved. Continue stirring occasionally as the mixture heats up and begins to thicken. Once the desired thickness is achieved (this took me about 12 minutes), remove the pot from the heat and add the butter. Stir the pudding until the butter is melted and fully incorporated.
Pour the pudding into a heat-safe container and allow it to cool down. Before placing it in the refrigerator, cover the pudding with plastic wrap; this will help prevent a skin from forming on the pudding.
The pudding will keep in the refrigerator for 5 to 7 days.
Alright, let’s get started. Please make and enjoy!
Vanilla Pudding (Vegan)
Ingredients
- 2 cups plant based milk
- 3 tbsp cornstarch
- 3/4 cup / 150 grams cane sugar
- 2 vanilla bean pods- slice each pod open and scrape out all the seeds, discard the pods
- 4 tbsp / 56 grams plant based butter with salt
Instructions
- Add the sugar and cornstarch to a medium pot; whisk to combine. Add the milk and seeds removed from the vanilla bean pods; whisk until all ingredients are combined.
- Set the pot over medium heat, stirring until the sugar has dissolved. Keep stirring occasionally as the pudding heats up and begins to thicken. Once the desired thickness is reached (this process took me about 12 minutes), remove the pot from the heat and add the butter. 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.
