Peanut Butter Pudding Vegan Recipes
VEGAN PEANUT BUTTER-CHOCOLATE PUDDING
This pudding is so decadent and suitable for those with dairy allergies and those who prefer a vegan diet. The peanut butter flavoring I use is made by Watkins™, and is completely optional.
Provided by thedailygourmet
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 1h15m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk together cocoa powder, coconut sugar, cornstarch, and peanut butter powder in a saucepan. Slowly pour in 1/4 of the chocolate-flavored almond milk; whisk to combine. Turn heat to medium-high. Pour in remaining almond milk and continue whisking until mixture has thickened, about 8 minutes. Stir in almond extract and peanut butter flavoring.
- Remove from heat. Allow to cool before serving, at least 1 hour.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 45.4 g, Fat 2.6 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 105.1 mg, Sugar 9.8 g
PEANUT BUTTER PUDDING (VEGAN)
Make and share this Peanut Butter Pudding (Vegan) recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In food processor or blender, combine all ingredients and process until smooth and creamy.
- Divide mixture among dessert dishes, cover with plastic wrap and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 278.1, Fat 15.8, SaturatedFat 3.2, Sodium 128.6, Carbohydrate 24.3, Fiber 2.2, Sugar 20.6, Protein 13.2
BANANA & PEANUT BUTTER ICE CREAM (OR PUDDING!) (VEGAN)
This rich banana & peanut butter ice cream is also great as a pudding. Just eat it once it's cool instead of popping it into an ice cream machine. The touch of coconut flavoring really brightens up the flavors.
Provided by FoodieKnitter
Categories Frozen Desserts
Time 2h15m
Yield 2 Quarts, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3 cups soy or rice milk and the sugar to a simmer over low heat in medium saucepan, stirring frequently.
- While heating this mixture, mix the remaining milk with the cornstarch until all the lumps are dissolved.
- Once mixture on stove comes to a simmer, add in peanut butter. Stir until dissolved. Then add cornstarch mixture.
- Continue heating mixture over medium heat, stirring constantly, until it thickens.
- Remove from heat. Stir in the vanilla and coconut flavorings.
- Transfer to 8 X 8 pan and cool completely.
- If eating as pudding, stir in bananas and enjoy.
- For ice cream, pour into ice cream machine and freeze according to manufacturer's instructions.
- Once ice cream is firming up, pour in bananas and continue freezing. For harder ice cream, freeze in the freezer before eating.
Nutrition Facts : Calories 146.8, Fat 3.5, SaturatedFat 0.6, Sodium 54, Carbohydrate 27.8, Fiber 1.1, Sugar 12.6, Protein 1.8
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- Add full-fat coconut milk and arrowroot starch to a large saucepan and whisk to combine. Cook over medium heat until bubbly and thickened (approximately 5 minutes).
- Remove saucepan from heat and stir in maple syrup, peanut butter, vanilla, and a pinch of salt (optional). Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla extract for vanilla flavor, salt for saltiness, and peanut butter for a more peanut-buttery flavor.
- Pour mixture into a medium mixing bowl (glass is best) and let cool on the countertop for 10 minutes. Cover mixing bowl with plastic or parchment wrap so that it touches the surface of the pudding (to prevent a film).
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