Almond Milk Pudding
Makes: Serves 4
  • 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
  1. Have 4 goblets or ramekins ready (about 6 ounce each capacity).
  2. 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.
Recipe by Bakepedia at