Vegan Vanilla Pudding
January 5, 2022
This vanilla pudding recipe is egg-free, dairy-free, gluten-free, nut-free, and 100% vegan... but it IS packed with vanilla flavor! The brown sugar and nutritional yeast combine with vanilla extract and coconut milk to create a rich taste that you won't be able to resist. This recipe is not just delicious, though, it's easy too! With just six simple ingredients and fifteen minutes (plus chilling time), you'll be enjoying this creamy vegan dessert in no time.
While this homemade vanilla pudding is delicious on its own, I love it even more with some fresh berries. You could also top it with other fresh fruit like bananas, or chocolate chunks, crushed nuts, vegan whipped cream, or cookies. And it works in other recipes that require puddings, such as pies.
Frequently Asked Questions
Can I use another kind of plant milk? I recommend full-fat canned coconut milk because it has a thick, creamy texture, and the flavor enhances the vanilla. I have tried making vanilla pudding with other non-dairy milks, like almond milk and oat milk, and while they worked, the results were not quite as good as the coconut milk pudding. The texture was not as creamy, and the flavor was not as rich.
Can I freeze this pudding? I recommend storing the pudding in an airtight container in the refrigerator for up to 3 days. I wouldn't freeze the pudding, since the texture won't be the same after you thaw it out.
Vegan Vanilla Pudding
Yield4 servings
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
- 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
Instructions
In a medium saucepan (without heat), mix 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. 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.
Nutrition Data
Serving Size: 1/4 of recipe; Calories: 265; Fat: 18 g.; Saturated Fat: 16 g.; Cholesterol: 0 mg.; Sodium: 146 mg.; Carbohydrates: 23 g.; Fiber: 0 g.; Sugar: 17 g.; Protein: 1 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 1 mcg.; Vitamin C: 0 mg.; Vitamin D: 0 mcg.; Calcium: 0 mg.; Iron: 1 mg.; Potassium: 164 mg.; Zinc: 0 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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