Enjoy this 2-step vegan vanilla pudding recipe using just 5 ingredients and prepared in under 10 minutes! It's creamy, smooth, and flavorful but completely dairy-free and egg-free. Plus, this pudding can be made nut-free and/or sugar-free too!
You can watch the short video for visual instructions.In a medium-sized bowl, combine all pudding ingredients. Whisk until the cornstarch dissolves.
Transfer to a saucepan and bring the mixture to a boil over medium heat, whisking very frequently.
Once the pudding starts boiling, turn the heat to low and whisk continuously for about 1-2 minutes. It will thicken and get creamy.
Step 2: Allow it to set and chill
Remove from heat, pour the pudding into glasses/ramekins, cover with cling film to avoid a film, and refrigerate until set (at least 1 hour, overnight is fine too).
Top with fruit compote (I used cherries) if desired and enjoy.
Notes
Video Of The Recipe
Milk: I used lite coconut milk (canned). It will make the pudding creamy and rich. You could also use your favorite plant-based milk (e.g. almond milk or cashew milk, etc.), however, the pudding will turn out less rich and creamy.
Cornstarch: You could experiment with arrowroot flour instead.
Sweetener: You can use organic sugar, coconut sugar, date sugar, etc., or use Erythritol for a sugar-free pudding. Maple syrup should be also fine.
Cashew butter: Feel free to use any other nut butter, e.g. almond butter. Use tahini or sunflower seed butter for a nut-free version. You can also leave it out, but the pudding will be less rich.
Vanilla extract: If you're able, you could also use vanilla paste or fresh vanilla from a pod, as it tastes even better!
Nutrition Facts
Vegan Vanilla Pudding
Serving Size
1 glass
Amount per Serving
Calories
285
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
10
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.