Vegan Almond-Vanilla Pudding recipe

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Ingredients

1 ¼ cups unsweetened almond milk (such as Silk®), divided
2 tablespoons cornstarch
¼ cup agave nectar
½ vanilla bean, scraped
1 ½ teaspoons coconut oil
2 tablespoons vegan whipped cream (such as So Delicious Coco Whip®)

Nutrition Info

249.2 calories
carbohydrate: 50.2 g
cholesterol: : -
fat: 6.1 g
fiber: 2.7 g
protein: 0.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 100.6 mg
sugar: 38.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.

  2. Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.

  3. Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

Recipe Yield

2 servings

Recipe Note

I love the way vanilla beans add so much flavor and this is the case with this vegan pudding. The little black seeds scraped from a vanilla bean add not only taste but a nice visual appeal.

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