Easy Vegan Eggnog Pudding
Prep time
Cook time
Total time
This is a dessert-like, soft pudding with a whipped cream-like finish. Please note that the prep time does not include chilling.
Serves: 4 to 6 servings
  1. Place 1½ cups of the nog and the salt in a saucepan over medium-low heat.
  2. In a separate bowl, whisk the remaining ½ cup nog and cornstarch until smooth.
  3. When the mixture in the saucepan just begins to steam, whisk in the cornstarch mixture.
  4. Cook, stirring occasionally, until the mixture starts to thicken and barely reaches a boil, just a few minutes. Immediately reduce heat to very low and whisk as it cooks for 4 to 5 minutes, it should be relatively thick.
  5. Remove from the heat, whisk in the coconut oil (or buttery spread) and let cool 5 minutes.
  6. Pour into a medium bowl and cover with plastic wrap touching the pudding. Chill in the refrigerator for 2 hours.
  7. Fold in the whip, cover, and chill for another hour, or until ready to serve. Sprinkle each serving with a little nutmeg or cinnamon.
  8. Whisk altogether until smooth. Bring to a simmer over med heat, let thicken as you whisk for about 3 minutes. Should thicken to a very thick sauce-like consistency, not quite pudding.Remove from heat, stir in:
  9. ½ tablespoon coconut oil
  10. Let cool 5 min.
  11. Pour into a container and cover w/ plastic wrap. Let cool in refrigerator 2 hours.
  12. Fold in ½ to ⅔ cup cocowhip. Return to fridge and chill until set.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-eggnog-pudding