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
- 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.