Vegan Vanilla Pudding

by Steph Sunshine at

Yield4 servings

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes


  • 1/3 cup vegan light brown sugar
  • 2 1/2 tbsp. cornstarch
  • 1/2 tsp. nutritional yeast
  • 1/4 tsp. salt
  • 1 13.5-oz. can coconut milk (full-fat)
  • 1 tbsp. vanilla extract


  1. In a medium saucepan (without heat), mix together brown sugar, cornstarch, nutritional yeast, and salt until well combined.
  2. Slowly add your coconut milk, whisking until your dry ingredients are completely dissolved. Make sure there are no clumps remaining before you turn on the heat.
  3. Heat the mixture over medium heat, continuing to whisk constantly. When the mixture just begins to bubble and thicken, turn the heat down to medium-low and continue whisking for 3-4 minutes longer.
  4. Remove the pan from the heat and whisk in your vanilla extract. Transfer to a large bowl or individual pudding cups and allow to cool at room temperature for 30 minutes.
  5. Cover your pudding with plastic wrap, placing the plastic directly on the surface of the pudding to prevent a film from developing. Then refrigerate for an hour, or until fully chilled (the time needed may vary depending on whether you're chilling it in one bowl or several).
  6. Garnish with berries, vegan whipped cream, or any other toppings you'd like. I used piping bags to layer the pudding with whipped cream and raspberries, as shown in the photos. Enjoy!

Notes & Hints

Store in the refrigerator, covered, for up to 3 days. Freezing is not recommended.