My boys love dessert and I love seeing their wee faces when they are enjoying the food I have made for them. This vegan vanilla pudding recipe has only a few ingredients and is crazy easy to make. And so worth the effort to see the boys gobble it up!
This recipe came about because I was trying to come up with alternatives to chocolate pudding, since Kev can’t eat chocolate. I tried substituting carob powder for the cocoa powder but it was a bit ‘meh’. So then I wondered if I could make a vanilla version, and we certainly like it.
Our eldest son, Reece, says it tastes better than custard so I am considering making this next time we want custard and just eating it hot, straight from the pot.
This pudding is thick and creamy and has a lovely texture. The only effort needed is measuring the ingredients and whisking constantly for the few minutes it takes to thicken. Immediately covering it after pairing into dishes prevents that firm layer from forming that can make it lumpy. It does take some forward planning since it needs to chill for at least an hour in the fridge. But since you probably already have the ingredients, there is really no need to wait any longer to try it.
Vegan Vanilla Pudding
Yield 4 Servings
This thick and creamy vegan vanilla pudding is so easy to make and tastes absolutely delicious! Consists of only 4 ingredients you probably already have!
- 2 cups milk (almond or soy)
- 4 tbsp cornstartch
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- Place cornstarch in small saucepan.
- Add enough milk to make a smooth paste.
- Add remaining ingredients.
- Whisk constantly over a medium-high heat until thickened.
- Immediately pour into individual serving dishes.
- Place clingfilm directly onto the surface of the pudding to prevent a layer forming.
- Place in refrigerator and chill for several hours.