Description
This dairy-free and vegan homemade vanilla pudding is a creamy, luscious dessert made using non-dairy milk and vegan butter. It requires simple pantry staples and is perfect for a quick and delicious treat that caters to dairy-free and vegan diets without sacrificing flavor or texture.
Ingredients
Ingredients:
- 2 cups non-dairy milk (oat, cashew, or soy)
- 3 tablespoons cornstarch
- ⅔ cup granulated sugar
- ⅕ teaspoon salt
- 1 to 1½ teaspoons vanilla extract
- 1 tablespoon vegan butter
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the non-dairy milk, cornstarch, sugar, and salt until thoroughly combined and smooth.
- Cook the Pudding: Place the saucepan over medium heat. Stir frequently with a whisk or wooden spoon to prevent the mixture from scorching or sticking to the bottom of the pan as it heats.
- Heat to Desired Consistency: Continue stirring until the mixture bubbles and begins to thicken to a pudding-like texture, indicating the cornstarch has cooked through.
- Add Flavor and Fat: Remove the pan from heat immediately. Stir in the vegan butter and vanilla extract until fully incorporated and smooth.
- Cool the Pudding: Allow the pudding to cool at room temperature until it is no longer steaming.
- Chill Before Serving: Transfer the pudding into individual serving cups or a food-safe container. Cover and refrigerate for several hours. The pudding will continue to thicken as it cools in the refrigerator, achieving a creamy, set consistency.
Notes
- Use any plant-based milk such as oat, cashew, or soy for best texture and flavor.
- Constant stirring while cooking prevents lumps and burning.
- For a richer flavor, you can increase vanilla extract up to 1½ tsp.
- Store leftovers covered in the refrigerator for up to 3 days.
- If the pudding is too thick after chilling, stir in a splash of non-dairy milk to loosen before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
