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Vegan vanilla pudding served with fresh berries

EASY VEGAN VANILLA PUDDING

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. 
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Prep Time 2 minutes
Cook Time 8 minutes
Course Dessert
Cuisine Gluten-Free, Vegan
Servings 4 Servings

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.