Vegan Almond Vanilla Pudding Recipes

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ALMOND-VANILLA PUDDING



Almond-Vanilla Pudding image

Make and share this Almond-Vanilla Pudding recipe from Food.com.

Provided by RainbowBubbles

Categories     Dessert

Time 15m

Yield 3-4 puddings, 3-4 serving(s)

Number Of Ingredients 4

2 cups almond milk
3 tablespoons cornstarch
1 tablespoon agave nectar (or honey if not vegan)
1 teaspoon vanilla

Steps:

  • Mix a little of the milk with the cornstarch to form a paste.
  • Heat the rest of the milk gently to a simmer, then add in the cornstarch paste, agave and vanilla.
  • Stir until thickened and serve with fruit.

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

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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  • Measure 1/2 cup of the almond milk into a small bowl and whisk in the cornstarch and tapioca starch until there are no lumps.
  • Meanwhile, in a saucepan heat the remaining almond milk and the maple syrup over medium-low heat. As soon as you see bubbles on the surface, add the cornstarch mixture and stir in well.
  • Continue to cook the pudding, stirring occasionally, until mixture is beginning to thicken and reaches a gentle boil/steady simmer, 4-6 minutes.
  • Reduce the heat slightly. Continue to cook the pudding, stirring occasionally, for another 4 to 6 minutes until thick. You can test this by dipping in a spoon and checking that the pudding falls off of the spoon slowly. Turn off the heat and stir in the coconut oil and vanilla bean paste. (It may take a few seconds of stirring for the coconut oil to melt completely).

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