Vegan Almond Vanilla Pudding Recipe

Almond milk: A dairy-free milk alternative made from almonds, providing a creamy base for the pudding.

Cornstarch: A thickening agent that helps achieve the desired pudding consistency.

Maple syrup: A natural sweetener that adds a rich, caramel-like flavor to the pudding.

Vanilla extract: An essential flavoring that gives the pudding its classic vanilla taste.

Salt: A small amount to enhance and balance the overall flavors of the pudding.

When whisking the almond milk and cornstarch mixture, ensure there are no lumps by sifting the cornstarch before adding it to the saucepan. This will help achieve a smooth and creamy pudding.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in puddings.

• almond milk - Substitute with soy milk: Soy milk is rich and thick, making it a good alternative for a creamy pudding.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• cornstarch - Substitute with tapioca starch: Tapioca starch provides a smooth texture and is an excellent thickener for puddings.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency to maple syrup.

• maple syrup - Substitute with date syrup: Date syrup offers a rich, caramel-like sweetness that complements the pudding.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and adds visual appeal with vanilla specks.

• vanilla extract - Substitute with almond extract: Almond extract adds a complementary nutty flavor that enhances the almond milk base.

• salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the flavors in the pudding.

• salt - Substitute with pink Himalayan salt: Pink Himalayan salt adds a subtle mineral flavor and is a healthier alternative to regular salt.

• Allow the pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the dessert watery.

• Transfer the vegan almond vanilla pudding into an airtight container. For individual servings, you can use small jars or containers with tight-fitting lids.

• Place a piece of plastic wrap directly on the surface of the pudding before sealing the container. This prevents a skin from forming on top.

• Store the pudding in the refrigerator. It will keep well for up to 4-5 days, maintaining its creamy texture and delightful flavor.

• If you wish to freeze the pudding, pour it into freezer-safe containers, leaving some space at the top to allow for expansion.

• Cover the surface of the pudding with plastic wrap before sealing the container to prevent ice crystals from forming.

• Label the containers with the date to keep track of freshness. The pudding can be frozen for up to 2 months.

• When ready to enjoy, thaw the pudding in the refrigerator overnight. Stir well before serving to restore its smooth consistency.

• For an extra touch, garnish with fresh berries or a sprinkle of cinnamon before serving.

• Stovetop Method:

  1. Transfer the vegan almond vanilla pudding to a small saucepan.
  2. Heat over low to medium heat, stirring constantly to prevent sticking or burning.
  3. Add a splash of almond milk if the pudding seems too thick.
  4. Continue stirring until the pudding is warmed through and reaches your desired consistency.

• Microwave Method:

  1. Place the pudding in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 30-second intervals, stirring in between each interval.
  4. Add a bit of almond milk if needed to maintain the creamy texture.
  5. Continue heating until the pudding is warm throughout.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the pudding in the top pot or bowl of the double boiler.
  3. Stir occasionally to ensure even heating.
  4. Heat until the pudding is warmed through, adding a splash of almond milk if necessary to adjust the consistency.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the pudding to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 10-15 minutes, or until the pudding is warmed through.
  5. Stir well before serving to ensure even consistency.

• Steam Method:

  1. Place the pudding in a heatproof bowl.
  2. Set up a steamer and bring the water to a gentle simmer.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes, stirring occasionally, until the pudding is warm.

• Saucepan: A medium-sized saucepan is essential for heating and thickening the pudding mixture.

• Whisk: A whisk is used to combine the almond milk, cornstarch, maple syrup, and salt smoothly, ensuring there are no lumps.

• Measuring cups: Accurate measuring cups are necessary to measure out the almond milk and cornstarch precisely.

• Measuring spoons: Measuring spoons are used to measure the maple syrup, vanilla extract, and salt accurately.

• Stirring spoon: A stirring spoon is useful for continuously stirring the mixture as it cooks to prevent it from sticking to the bottom of the pan.

• Serving dishes: Individual serving dishes are needed to pour the pudding into for cooling and serving.

• Refrigerator: A refrigerator is required to chill the pudding for at least 2 hours before serving.

• Heat-resistant spatula: A heat-resistant spatula can help scrape down the sides of the saucepan to ensure all the pudding mixture is evenly cooked.

Measure ingredients in advance: Prepare all almond milk, cornstarch, maple syrup, and vanilla extract before you start cooking to streamline the process.

Use a whisk: A whisk helps blend the ingredients smoothly and prevents lumps, saving you time on stirring.

Cool quickly: Pour the pudding into shallow dishes to cool faster, reducing the overall waiting time before refrigeration.

Double the batch: Make a larger quantity and store extra servings in the fridge for quick and easy desserts later.