Vegan Vanilla Pudding
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
  • 3 tbsp cornstarch
  • 2½ c vegan milk, divided
  • ⅔ c sugar
  • 2 tbsp vegan butter, softened
  • 1 tsp vanilla extract
  1. In a small bowl, whisk together ½ c vegan milk and cornstarch.
  2. Set aside.
  3. In a medium saucepan over medium-low heat, whisk together remaining vegan milk and sugar.
  4. When mixture begins to steam, add cornstarch mixture.
  5. Cook, stirring occasionally, until mixture begins to thicken and just reaches a boil, about 5 minutes.
  6. Turn down heat to very low and cook another 5 minutes, stirring occasionally until thick.
  7. Turn off heat and stir in butter and vanilla extract.
  8. Pour into a 1-quart dish or 4-6 (heat-resistant) ramekins or bowls.
  9. Cover dishes and refrigerate for a couple of hours, until firm and fully cooled.
  10. Serve as is or with non-dairy whipped cream and sliced fruit.
If, for some weird reason, you hate skin on pudding, you can cover your ramekins with a layer of plastic wrap touching the surface of the pudding before chilling. Rule #2 still applies, though, so once it's in place, don't mess with the plastic until it's fully set!
Recipe by Hell Yeah It's Vegan! at