Vanilla Vegan Pudding Recipes

VANILLA VEGAN PUDDING

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.

VEGAN ALMOND-VANILLA PUDDING

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.