Vegan Chocolate Pudding Recipe Recipes Recipe Cards

VEGAN CHOCOLATE PUDDING

Steps:

• Add the sugar, cocoa powder, cornstarch and salt to a saucepan and mix them together.
• Then add soy milk (or other non-dairy milk) and whisk it in.
• Heat to medium heat, keep whisking while it heats and bring it to the boil. Let it boil for a full minute to thicken.
• Then remove it from the heat and stir in vegan butter and vanilla extract.
• Transfer to small glasses or ramekins and smooth down.
• Refrigerate to set. Serve topped with vegan chocolate shavings and vegan whipped cream

VEGAN CHOCOLATE PUDDING

Steps:

• Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
• Bring the mixture to a boil over medium heat, whisking frequently.
• Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
• Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
• Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

VEGAN PEANUT BUTTER-CHOCOLATE PUDDING

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.

DAIRY-FREE VEGAN CHOCOLATE PUDDING

Steps:

• Gather the ingredients.
• In a small cup or bowl, combine the cornstarch with the cold water, mixing to dissolve. Set aside.
• In a small saucepan, combine the sugar, cocoa powder, and salt.
• Over medium-low heat, gradually add the almond milk, about 1/4 cup at a time, stirring constantly until smooth.
• Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil.
• Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the heat for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.
• Mix in the cornstarch mixture and vanilla until well incorporated and return the pan to the stove over medium-low heat.
• Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools).
• Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming.
• Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

VEGAN CHOCOLATE PUDDING

Steps:

• Place cashews in a bowl, cover with cold water, and let soak in the refrigerator overnight. Drain and transfer to a food processor or high-powered blender cocoa powder, plant-based milk, maple syrup, vanilla, melted chocolate, and salt. Blend until creamy and smooth, about 1 minute.
• Divide among 4 to 6 small glasses; cover and refrigerate at least 30 minutes and up to 2 days. Bring to room temperature before adding a dollop of yogurt and a sprinkle of crushed candy canes.

EASY VEGAN CHOCOLATE PUDDING

Steps:

• Place soy milk in a pan over medium-low heat. Add sugar, cocoa powder, cornstarch, and salt. Whisk until no clumps remain. Cook, whisking every minute, until mixture boils, 10 to 15 minutes.
• Stir in vanilla and serve.

YUMMY VEGAN CHOCOLATE PUDDING

Steps:

• In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
• In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
• Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
• Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.