Yield4 servings
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
In a medium stainless steel saucepan (without heat), whisk together brown sugar, cornstarch, nutritional yeast, and salt until well combined.
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.
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.
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.
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).
Garnish with berries, vegan whipped cream, or any other toppings you’d like. Enjoy!
Store in the refrigerator, covered, for up to 5 days. Freezing is not recommended.
If your pudding gets lumpy or develops a skin at any point, it can be made smooth again by putting it in the blender.
Be sure to use a stainless steel saucepan, as other materials may cause the pudding to fail.