Matcha Pudding (Vegan)
This matcha pudding is smooth, creamy, sweet and just a little earthy. A quick, easy, and dairy-free indulgence.
Ingredients
- 2 cups plant based milk
- 3 tbsp cornstarch
- ¾ cup (150 grams) cane sugar
- 2 tsp matcha powder
- 4 tbsp plant based butter with salt
- ½ tbsp vanilla extract
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. This process took about 12 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. The pudding will keep well in the refrigerator for 5 to 7 days.