Vegan Vanilla Pudding
This is a simple, plain pudding. Super smooth and homespun featuring lactose-free almond milk. When shopping, read labels carefully. Many almond milks have a lot of sugar or other sweeteners and you want to find unsweetened. The dessert is gently sweetened with a little maple syrup. The vanilla bean paste adds loads of flavor, making this taste a little more luxurious. You could use vanilla extract, but then you would lose the effect of the little vanilla bean flecks; your choice. You can leave the pudding plain, or top with fresh fruit. If you are watching calories and trying to eliminate or go lighter on dairy, this pudding can offer a creamy pudding experience with less fat and calories. Watch the recipe come to life during our weekly video segment on The Better Show.
- 2 cups almond milk, unsweetened, such as Almond Breeze Original Unsweetened
- 3 tablespoons cornstarch
- 2 tablespoons maple syrup
- 1 teaspoon vanilla bean paste or extract
- Have 4 goblets or ramekins ready (about 6 ounce each capacity).
- Pour about ½ cup of the almond milk in a medium sized saucepan (you can do this by eye) and whisk in the cornstarch until well combined. Whisk in maple syrup and cook over medium heat, whisking often. As soon as it begins to simmer, whisk continuously for about 1 or 2 minutes or until pudding has thickened. You should see prominent whisk marks. Remove form heat and whisk in vanilla bean paste or extract, then pour into goblets or ramekins. Refrigerate at least 4 hours or overnight until firm before serving. Serve plain or with fresh fruit.
Image by Peter Muka