Dairy-Free Vanilla Pudding
Prep time
Cook time
Total time
This easy pudding recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook. It performs best with a higher fat milk beverage, like coconut or nut milk. Use caution with milk alternatives that contain added protein, like protein isolates. They sometimes separate or thicken oddly when cooked.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
- ⅓ cup cane sugar
- 3 tablespoons cornstarch (see post above for corn-free options)
- ¼ teaspoon salt
- 2 cups cold plain or unsweetened dairy-free milk beverage (see post above for recommendations)
- 1 tablespoon dairy-free buttery spread (optional)
- 1 teaspoon vanilla extract
- Nutmeg, as needed (optional)
Instructions
- In a medium saucepan, whisk together the sugar, starch, and salt. Slowly add the milk beverage while whisking, until smooth. Make sure everything is dissolved.
- Place the pan over medium-low heat. Cook while whisking until the mixture thickens enough to coat the back of a metal spoon, about 5 to 10 minutes. If it begins to boil, reduce the heat to low.
- Remove the pan from the heat and whisk in the buttery spread (if using) and vanilla.
- Pour the pudding into 4 individual serving dishes, and sprinkle each with a pinch of nutmeg (if using).
- Place the pudding in your refrigerator and chill for 2 hours, or until set. You can optionally place a piece of plastic wrap over the surface of each serving to prevent a skin from forming, but don't do this when the pudding is hot.
- Cover and store leftovers in the refrigerator for up to 3 days.
Notes
Egg Variation: For a richer, silkier finish, lightly beat 1 to 2 egg yolks with the sugar and salt. Then whisk in the starch and milk alternative. Proceed with cooking the recipe as directed, stirring continuously.
Vanilla Bean Variation: You can use an equivalent amount of vanilla bean paste in place of the extract, or scrape the seeds from a 2-inch piece of vanilla bean.
Instant Rice Pudding Option: After adding the vanilla, stir in 2 cups cooked brown or white rice. Optionally stir in ½ teaspoon ground cinnamon and/or ½ cup raisins. Chill as directed above.
Banana Pudding Parfaits: Once the pudding has chilled and set, divide half of the pudding between 4 parfait glasses. Top the pudding with banana slices. Repeat the layers with the remaining half of the pudding and more banana slices. Garnish with dairy-free vanilla wafer cookies, like Kinnikinnick or 365.
Vanilla Bean Variation: You can use an equivalent amount of vanilla bean paste in place of the extract, or scrape the seeds from a 2-inch piece of vanilla bean.
Instant Rice Pudding Option: After adding the vanilla, stir in 2 cups cooked brown or white rice. Optionally stir in ½ teaspoon ground cinnamon and/or ½ cup raisins. Chill as directed above.
Banana Pudding Parfaits: Once the pudding has chilled and set, divide half of the pudding between 4 parfait glasses. Top the pudding with banana slices. Repeat the layers with the remaining half of the pudding and more banana slices. Garnish with dairy-free vanilla wafer cookies, like Kinnikinnick or 365.
Nutrition Information
Serving size: ¼ recipe Calories: 120 Fat: 3g Saturated fat: .5g Carbohydrates: 23.3g Sugar: 16.8g Sodium: 260mg Fiber: .6g Protein: .5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-vanilla-pudding-recipe