6 Delicious Vegan Vanilla Pudding Recipes You’ll Love
If you’re craving something sweet, creamy, and totally plant-based, vegan vanilla pudding is the perfect choice. Whether you’re looking for a simple, quick recipe or a more indulgent treat, these 6 vegan vanilla pudding variations are guaranteed to satisfy your dessert cravings.
Classic Vegan Vanilla Pudding Recipe
Ingredients
- 2 cups unsweetened almond milk or other plant-based milk of choice
- 1/3 cup granulated sugar adjust to taste
- 2 tbsp cornstarch for thickening
- 1 tsp pure vanilla extract
- 1 pinch of sea salt
Instructions
- Prepare the Base: In a medium saucepan, whisk together the almond milk, sugar, and cornstarch until fully combined and no lumps remain.
- Cook: Place the saucepan over medium heat and cook, stirring constantly to avoid burning, for about 5-8 minutes. The mixture should gradually thicken as it heats.
- Thicken: Once the pudding has thickened to your desired consistency, remove the saucepan from heat and stir in the vanilla extract and sea salt.
- Chill: Pour the pudding into individual serving bowls or cups. Cover the surface with plastic wrap to prevent a skin from forming.
- Refrigerate: Chill in the refrigerator for at least 2 hours or until fully set. Serve cold and enjoy the creamy goodness!
Creamy Coconut Vegan Vanilla Pudding Recipe
Ingredients
- 1 can 14 oz full-fat coconut milk
- 1/4 cup maple syrup or agave syrup for natural sweetness
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- Optional: toasted coconut flakes for topping
Instructions
- Mix Ingredients: In a small bowl, whisk together the cornstarch and 1/4 cup of coconut milk to form a slurry. This helps prevent clumping later on.
- Heat: In a medium saucepan, pour in the remaining coconut milk and the maple syrup. Bring the mixture to a gentle simmer over medium heat.
- Thicken: Slowly whisk in the cornstarch slurry, stirring constantly to prevent lumps. Continue stirring for 5-7 minutes until the pudding thickens.
- Finish: Remove from heat and stir in the vanilla extract.
- Cool: Pour the pudding into serving bowls, cover with plastic wrap, and refrigerate for at least 2 hours.
- Serve: Once chilled, top with toasted coconut flakes for a bit of texture and extra coconut flavor.
Vegan Vanilla Chia Pudding Recipe
Ingredients
- 1 cup almond milk or any plant-based milk
- 1/4 cup chia seeds
- 1 tbsp maple syrup or agave syrup
- 1 tsp pure vanilla extract
- Fresh fruit or nuts for topping
Instructions
- Combine Ingredients: In a large bowl or jar, mix the almond milk, chia seeds, maple syrup, and vanilla extract.
- Stir: Whisk well to combine, ensuring that the chia seeds are evenly distributed throughout the liquid.
- Thicken: Let the mixture sit for about 10 minutes, then stir again to prevent the chia seeds from clumping.
- Chill: Cover the bowl or jar and refrigerate for at least 4 hours, or overnight. The chia seeds will absorb the liquid and thicken into a pudding-like consistency.
- Serve: Before serving, give the pudding a good stir. Add your favorite toppings, such as fresh berries, nuts, or shredded coconut, for added flavor and texture.
Vegan Vanilla Pudding with Cashew Cream Recipe
Ingredients
- 1/2 cup raw cashews soaked for at least 4 hours or overnight
- 1 1/2 cups almond milk
- 2 tbsp maple syrup
- 2 tbsp cornstarch
- 1 tbsp pure vanilla extract
- Optional: Fresh fruit or crushed nuts for topping
Instructions
- Soak Cashews: Drain the soaked cashews and rinse them under cold water.
- Blend: In a high-speed blender, combine the cashews and almond milk. Blend until the mixture is completely smooth and creamy, without any lumps.
- Heat: Pour the cashew mixture into a saucepan and whisk in the maple syrup and cornstarch. Stir constantly over medium heat until the mixture starts to thicken, about 5-7 minutes.
- Flavor: Remove from heat and stir in the vanilla extract.
- Cool: Pour the pudding into bowls or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours.
- Serve: Top with fresh fruit or nuts before serving for extra texture and flavor.
Vegan Vanilla Protein Pudding Recipe
Ingredients
- 2 cups almond milk
- 1 scoop vanilla plant-based protein powder
- 2 tbsp cornstarch
- 1 tbsp maple syrup or adjust to taste
- Optional: sliced bananas or a drizzle of nut butter for topping
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the almond milk, protein powder, cornstarch, and maple syrup until smooth.
- Cook: Place the saucepan over medium heat and stir continuously until the mixture thickens, about 5-8 minutes.
- Chill: Once thickened, remove from heat and pour into serving bowls or jars. Cover and refrigerate for at least 2 hours.
- Serve: Top with sliced bananas or a drizzle of almond butter for extra protein and flavor.
Vegan Vanilla Pudding with Almond Butter Swirl Recipe
Ingredients
- 2 cups almond milk
- 1/3 cup sugar or sweetener of choice
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 tbsp smooth almond butter or any nut butter of choice
- Optional: crushed almonds or cacao nibs for topping
Instructions
- Whisk Ingredients: In a medium saucepan, whisk together the almond milk, sugar, and cornstarch until well combined.
- Heat and Thicken: Place the saucepan over medium heat, stirring constantly until the mixture thickens, around 5-8 minutes.
- Add Vanilla: Remove from heat and stir in the vanilla extract.
- Swirl in Almond Butter: Pour the pudding into individual serving dishes. Add a tablespoon of almond butter to each serving and gently swirl it through the pudding using a knife or spoon.
- Chill: Cover the pudding and refrigerate for at least 2 hours before serving.
- Serve: Top with crushed almonds or cacao nibs for an added crunch.
