Vanilla Vegan Pudding Recipes

VANILLA VEGAN PUDDING

Vanilla Vegan Pudding image

Quick and easy Vanilla Vegan Pudding. Just a few ingredients needed to make this creamy dairy free treat. Top it with your favorite berries for a light summer dessert.

Provided by Jenn Sebestyen

Time 4h20m

Number Of Ingredients 7

Ingredients

16 ounces silken tofu
1/4 cup pure maple syrup
1/4 teaspoon salt
1/3 + 1/4 cup unsweetened almond milk (divided (vanilla almond milk would also be great!))
1.5 tablespoons arrowroot powder
1 tablespoon pure vanilla extract
assorted fresh berries (for topping (optional))

Steps:

In a blender, purée the silken tofu, maple syrup, salt, and 1/3 cup almond milk until smooth
Pour the mixture into a sauce pan and bring just to a simmer.
Whisk the arrowroot powder into the remaining 1/4 cup almond milk until smooth.
Pour the arrowroot mixture into the sauce pan and whisk well to combine.
Turn down the heat to medium-low and continue whisking until the mixture thickens. This should only take about 1 to 2 minutes. Do not overcook! It should be thicker than when it started, but still very pourable...not gelatinous.
Take off heat. Add the vanilla extract and whisk to combine.
Transfer to individual bowls and cover. Place in the fridge for at least 3 to 4 hours or overnight to set.
Add berries, if desired, before serving.

Nutrition Facts : Calories 124 kcal, Carbohydrate 22 g, Protein 5 g, Fat 3 g, Sodium 182 mg, Sugar 18 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGAN ALMOND-VANILLA PUDDING

Vegan Almond-Vanilla Pudding image

I love the way vanilla beans add so much flavor and this is the case with this vegan pudding. The little black seeds scraped from a vanilla bean add not only taste but a nice visual appeal.

Provided by Yoly

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 8h20m

Yield 2

Number Of Ingredients 6

Ingredients

1 ¼ cups unsweetened almond milk (such as Silk®), divided
2 tablespoons cornstarch
¼ cup agave nectar
½ vanilla bean, scraped
1 ½ teaspoons coconut oil
2 tablespoons vegan whipped cream (such as So Delicious Coco Whip®)

Steps:

Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 50.2 g, Fat 6.1 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 100.6 mg, Sugar 38.1 g

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