![]() Raspberries and pistachios topped will a little vegan whipped cream is a great combo too. Then sprinkle with vegan white shaved chocolate, crushed nuts, or shredded coconut. ![]() I love to serve mine with either a fruit compote/coulis or some fresh berries. This depends on whether you want a light treat or a more decadent dessert. There are tons of ways to garnish and serve this vegan vanilla pudding. Lay the cling film directly over the surface of your vegan pudding. Top with fruit compote (I used cherries) if desired and enjoy.ĭon’t skip the cling film tip if you want to avoid a skin forming over the top of the pudding.Remove the pudding from the heat, pour it into glasses/ramekins, cover with cling film to avoid a film, and refrigerate until set (at least 1 hour, overnight is fine too).Once the pudding starts boiling, turn the heat to low and whisk continuously for about 1-2 minutes.Bring it to a boil over medium heat, whisking very frequently.Whisk until the cornstarch dissolves, then transfer the mixture to a saucepan. In a medium-sized bowl, combine all vanilla pudding ingredients.How To Make Vanilla Pudding? Step 1: Prepare The Pudding Turmeric: OPTIONAL, for adding color to the vegan custard, similar to ones that contain egg yolk.įor the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.Salt: Wonderful for slightly offsetting the sweetness and adding depth of flavor.If you’re able, you could also use vanilla paste or fresh vanilla from a pod, as it tastes even better! Vanilla extract: You can’t have homemade vanilla pudding without vanilla.For a nut-free version, use tahini or sunflower seed butter. Feel free to use any other nut butter, e.g., almond butter, peanut butter, etc. Cashew butter: This will add richness to your vegan pudding.Maple syrup should also be fine, though if you find the pudding a little thin, you may want to add a dash more cornstarch. Sweetener: You can use organic sugar, coconut sugar, date sugar, etc., or use monk fruit, Erythritol (Swerve), or another keto sweetener for a sugar-free pudding.Cornstarch: It will thicken and provide texture to the vegan vanilla pudding (check the FAQ section below for a sub).You could also use 2 cups of your favorite plant-based milk (e.g., almond milk or cashew milk, etc.) however, the pudding will turn out less rich and creamy. Plant-Based Milk: I used canned coconut milk (the lite version) which will make the dairy-free pudding creamy and rich.Plus, this recipe is perfect for making ahead as a treat you can enjoy throughout the week! There’s absolutely no reason you can’t enjoy all the flavor and texture of a traditional homemade vanilla pudding, minus the dairy and eggs. Check out the recipe notes for fun ways to take this recipe further! Plus, it’s the perfect base for tons of different flavors. The resulting pudding is smooth, light, creamy, and fantastic for enjoying alone, as part of another dessert, or with fresh fruits or fruit compote.īest of all, this recipe is also super versatile I’ve included options for nut-free and sugar-free pudding. This pudding recipe is super simple, containing just 5 ingredients (8 with my optional extras) and a quick and easy 2-step process (prepare the pudding and chill it! Easy-peasy). Suddenly it dawned on me that I’d yet to share the vegan vanilla pudding recipe on its own, though. I’ve already shared recipes for Vegan Chocolate Pudding and my favorite Vegan Banana Pudding a combination of Vanilla Wafer Biscuits, bananas, vanilla pudding, and whipped cream. I have a confession to make – I love all creamy, pudding/custard-like desserts. Smooth And Creamy, Dairy-Free Vanilla Pudding Plus, this pudding can be made nut-free and/or sugar-free too! Enjoy this 2-step vegan vanilla pudding recipe using just 5 main ingredients and prepared in under 10 minutes! It’s creamy, smooth, and flavorful but completely dairy-free and egg-free.
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