Dairy-Free Vanilla Pudding

Spoonful of vanilla pudding
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Ratings (44)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
275 Calories
8g Fat
42g Carbs
9g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 275
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 9%
Cholesterol 226mg 75%
Sodium 204mg 9%
Total Carbohydrate 42g 15%
Dietary Fiber 0g 0%
Protein 9g
Calcium 357mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dairy-free pudding recipe is always a hit and it's easy to dress up with fruit, dairy-free chocolate chips, or any spices that you like. You will need to plan ahead because homemade pudding needs a couple of hours to set in the refrigerator after you make it.

Pudding is one of those easy and quick comforting desserts that can be prepared any time of the week and it can be enjoyed as an afterschool sweet snack or as a lunch or dinner dessert. If you or your family members must avoid dairy due to an allergy, sensitivity, or dietary restrictions, this is a good alternative to store-bought pudding cups or mixes.

Almond milk is a good choice for making this pudding, but you could choose another non-dairy milk alternative such as coconut milk, soy milk, or rice milk. Use unsweetened versions or you may need to adjust the sugar in this recipe.

This recipe uses egg yolks to produce the richness you expect in a pudding. However, keep in mind that this means it is not a vegan recipe.

Ingredients

  • 2/3 cup sugar (white)
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 2 1/2 cups almond milk (unsweetened, or other non-dairy milk alternatives)
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Steps to Make It

  1. In a small saucepan, whisk together the sugar and salt.

  2. In a small dish, combine the cornstarch with 2 tablespoons of the almond milk, mixing until dissolved.

  3. Add the cornstarch mixture, remaining almond milk, and egg yolks to the saucepan, whisking until combined.

  4. Cook the pudding over medium heat, stirring constantly, until mixture thickens and bubbles just begin to form on the surface.

  5. Whisking constantly, turn down the heat to low and cook for about 1 minute more.

  6. Pour the pudding through a fine sieve into a heatproof dish and stir in the vanilla extract.

  7. Place plastic wrap directly on the surface of the pudding and chill at least 2 hours before serving. This will prevent a skin from forming while the pudding cools and thickens.

Keep your vanilla pudding refrigerated until you have enjoyed it all.

Vanilla pudding can be enjoyed on its own or you can think of it as the blank canvas on which you create a variety of desserts and snacks. You can think of these add-ins by themselves or in combination.

  • Fresh fruit such as blueberries, strawberries, cherries, and bananas can be used as a topper or you can layer them in a dessert glass with vanilla pudding.

  • Add crushed nuts or crumble some graham crackers, vanilla wafers, or granola on top for a bit of texture and crunch. Be sure to check any additions to ensure they are also dairy-free.

  • Sprinkle the top with spices such as cinnamon or nutmeg.

  • Use the vanilla pudding as a pie filling