|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|*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.|
Homemade vegan pudding can be simple and quick to make. It requires just a few ingredients and not much time on the stove. This recipe is also much healthier than full-fat pudding recipes—although the soy milk does add a small amount of fat—and it's cholesterol-free as well. More importantly, it is delicious and satisfying.
While it makes a vanilla pudding, you can add flavor to the recipe if you like. Use ingredients like lemon zest and juice or fun fruits like blueberries and raspberries. These add to the pudding's color and texture as well.
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups soy milk
- 1 teaspoon vanilla
Gather the ingredients.
In a large saucepan, mix the sugar, cornstarch, and salt. Gradually blend in the soy milk, stirring constantly to avoid lumps.
Cook the mixture over low heat, stirring constantly until thickened.
Cook for an additional 2 to 3 minutes, stirring occasionally.
Remove the pudding from the heat and add the vanilla. Let cool for 10 minutes, stirring now and then.
Pour the pudding into one large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.
- Add your favorite fruit or flavor to switch this pudding up—from chocolate to bananas, or blackberries to strawberries—it's up to you to decide.
- This vegan vanilla pudding will keep for 2 to 3 days in the refrigerator.