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This easy vegan vanilla pudding is creamy, smooth, and sweet. Made with wholesome ingredients and bursting with vanilla and citrus flavors, this recipe is sure to be a hit with your family and friends. Plus, it’s simple to prepare; it takes only 10 minutes to prepare and can be customized with your favorite toppings.
So, get ready to whip up a batch of this delicious vegan vanilla pudding and indulge in a healthy, sweet, and satisfying treat!
HOW TO PREPARE THIS VEGAN VANILLA PUDDING
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
Get ready to relive your childhood memories with this delectable recipe for vegan vanilla pudding!
I’m thrilled to share this recipe with you, which holds a special place in my heart. As a kid, I loved indulging in this classic treat in Argentina; unfortunately, traditional recipes always included non-vegan ingredients.
That’s why I was determined to come up with a vegan version of this beloved dessert. And let me tell you, it turned out even better than I imagined!
This super creamy and delicious pudding uses simple pantry ingredients to satisfy your sweet tooth. Plus, it’s effortless to make at home!
Additionally, this recipe is Gluten-Free, Nut-Free, naturally sweetened, and made with wholesome and easy-to-find ingredients.
KITCHEN EQUIPMENT
So, if you are ready, grab your ingredients, and you will need these simple kitchen tools for the preparation:
- A set of bowls for mixing the ingredients.
- A medium saucepan to prepare the vanilla pudding.
- A whisk or a wooden spoon.
- A set of ramekins for serving.
INGREDIENTS
Here is a list of everything you will need to prepare this delicious vegan vanilla pudding at home.
- Cornstarch is used as a thickener to give the pudding a smooth and creamy texture. I’m using organic, non-GMO, gluten-free cornstarch. Potato starch or Arrowroot is a good substitution.
- Plant-based milk: Canned coconut milk (Full Fat, Gluten-Free, and unsweetened) adds a rich and creamy consistency to the pudding while keeping it vegan-friendly. And the result is delicious and decadent. If you need to reduce the fat content, canned coconut lite works perfectly as well. Another plant-based milk can be used; however, the results could be less creamy. I tried it with soy milk, and it worked fine, just less creamy.
- Maple syrup: Acts as a natural sweetener to the pudding.
- Salt: Enhances the overall flavor of the pudding and balances out the sweetness.
- Turmeric (optional): Used for a natural yellow color to the pudding. Don’t add too much, or your preparation will turn to a fake yellow-greenish color.
- Mandarin or orange peel: Adds a refreshing citrus flavor to the pudding.
- Cinnamon stick (optional): Provides a warm and comforting flavor to the pudding, helping with the sweetness profile.
- Vanilla extract: Provides a delicious and classic vanilla flavor to the pudding.
DIRECTIONS
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
The recipe for these easy vegan vanilla puddings involves whisking cornstarch and milk until there are no lumps, adding the remaining ingredients but the vanilla extract, and boiling the mixture in a saucepan with mandarin/orange peel and cinnamon stick.
The heat is lowered, and the mixture is constantly whisked until it thickens.
Once thickened, add the vanilla extract and combine.
Then pour the mixture into individual serving dishes/ramekins, cool, cover with plastic wrap, and refrigerate until set.
You can serve these puddings with toppings like fresh fruits, coconut flakes or vegan chocolate chips.
What you’ll love about this recipe? Well, you will find that it is:
- Simple and easy!
- Smooth and creamy.
- Naturally sweet.
- Healthy.
- Decadent!
- Delicious!
Let’s prepare this delicious Vegan Vanilla Pudding!
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RECIPE AND INSTRUCTIONS
EASY VEGAN VANILLA PUDDING
Equipment
- 2 mixing bowls (for mixing the ingredient)
- 1 Saucepan (to prepare the vanilla pudding)
- 1 Whisk (or a wooden spoon)
- 4 Ramekin (for serving)
Ingredients
- 2 cups organic plant-based milk (500 ml. I’m using canned Gluten-Free Coconut Milk Full Fat)
- 4 tbsp cornstarch (30 g. I’m using organic non-GMO, GF cornstarch).
- 1/3 cup maple syrup (78 ml.)
- 1 pinch sea salt
- 1 dash turmeric *(optional for color- see notes)
- 1 tbsp orange peel (or mandarin)
- 1 cinnamon stick (optional)
- 1 tsp vanilla extract
Instructions
- Whisk together the cornstarch and 5 tbsp of milk in a medium-sized bowl. Mix until there are no lumps.
- Add the rest of the milk**, maple syrup, pinch of salt, and turmeric if using. Whisk to combine.
- Transfer the preparation to a medium saucepan, add the mandarin or orange peel and the cinnamon stick if using, and boil over medium heat while continuously stirring. When the preparation thickens a bit, remove the peel and the cinnamon stick.
- When the mixture in the saucepan is boiling, low the heat to a minimum. Continue to cook over low heat, constantly whisking for 1 to 2 minutes until thickening.
- Remove from the heat, add the vanilla extract and combine. Pour into individual serving dishes/ramekins, let them cool, and cover with plastic wrap to avoid skin from forming, and refrigerate until set. Let them cool for at least 1 hour before serving.
- If desired, add some toppings like fresh berries, coconut flakes, or vegan chocolate chips, and enjoy this easy vegan vanilla pudding!
Notes
- * Don’t add too much turmeric, or your dessert will turn to a fake yellow-greenish color. For the amount of preparation in this recipe, between 1/16 tsp and 1/8 tsp is okay. The color is a lovely yellow, and you don’t taste the turmeric. When you start cooking the pudding, you don’t see the color, but you’ll see the yellow when it thickens.
- ** I prefer canned coconut milk (Full Fat), which adds a better creamy texture and flavor to the pudding. For less fat content, use canned coconut milk lite. Alternatively, substitute with your preferred plant-based milk, almond, soy, or cashew varieties. However, the resulting pudding may have a less rich and creamy consistency. It depends on texture preferences and flavor profile, but it will still work. The pudding will set and thicken in the refrigerator.
- The pudding can be stored in the refrigerator while being covered for 3 to 4 days.
- You can use potato starch or Aroowroot instead of cornstarch.
- The recipe was adapted from the classic vanilla dessert of my childhood found on the Maizena website.
WAYS TO ENJOY THIS VEGAN VANILLA PUDDING
- Top with Fresh Fruit: Add a burst of fresh flavor by topping your pudding with your favorite fresh fruit, such as strawberries, blueberries, raspberries, or sliced bananas.
- Sprinkle with Nuts or Seeds: Add some crunch to your pudding by sprinkling it with chopped nuts, such as almonds or pecans, or seeds, such as pumpkin or sunflower seeds.
- Add Vegan date caramel sauce: Top your pudding with a dollop of vegan date caramel sauce for an extra layer of sweetness and goodness.
- Mix in Vegan Chocolate Chips: If you’re a chocolate lover, mix in some vegan chocolate chips for a delicious twist on classic vanilla pudding. You can also top the pudding with them.
- Sprinkle with coconut flakes: those complement the creamy and sweet vanilla flavor of the pudding and give a nice crunchy texture.
If you are hungry for more sweet treats, you could also try these yummy recipes:
DID YOU MAKE THIS VEGAN VANILLA PUDDING?
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