Vegan vanilla pudding is creamy, sweet, and easy to make from scratch. Lower in fat than pudding made with dairy, it's delicious on its own and can be used in other dessert recipes. All you need are 4 ingredients and 15 minutes of hands-on time.
scant ¼cupcorn starch or arrowroot (tap Metric above for weight in grams) - measure by lightly spooning into the measuring cup
½ to 1 ¼teaspoonsvanilla extract, real or clear imitation - use lesser amount if using a vanilla flavored milk
Instructions
Combine the milk, sweetener, and starch in a medium, heavy bottom sauce pan. Whisk to dissolve the starch. Whisking frequently, slowly bring to a simmer over medium heat.
When steamy hot and close to a simmer, whisk constantly and, if necessary, reduce heat so it doesn't boil. Continue whisking and cook for 3 to 4 minutes or until thickened.
Remove from heat and whisk in the vanilla. Pour into individual serving bowls or one large dish. Refrigerate uncovered until chilled, at least 1 hour. A thin skin will form on the surface of the pudding, but we don't mind it. If desired, whisk the pudding just before serving to break up the skin and make it creamier.
Notes
Tips
Store-bought non-dairy milks usually have added salt, which rounds out the flavor. If using a homemade milk, add a pinch of salt to the pot.
Use vanilla non-dairy milk (unsweetened) for more of a classic, box pudding mix flavor. My go-to is Trader Joe's unsweetened vanilla almond milk. Or if you have sweetened milk, simply reduce the sugar to taste.
Simmer, don’t boil. Avoid using high heat. Boiling will scald the milk and make the pudding taste burnt. Reduce the heat as needed.
Allow time for the pudding to chill before serving. Pudding needs to chill in order to firm up and set.
Store pudding in a covered container the refrigerator for up to 6 days.