Low-Fat Vegan Vanilla Pudding

Low fat vegan vanilla pudding

​The Spruce / Emily Hawkes

Prep: 10 mins
Cook: 10 mins
Chill Time: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
140 Calories
2g Fat
26g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 140
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 124mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 20g
Protein 4g
Vitamin C 0mg 0%
Calcium 150mg 12%
Iron 1mg 3%
Potassium 152mg 3%
*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.)

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—and it's cholesterol-free as well. More importantly, it is delicious and satisfying. Rather than regular milk, it uses soy milk, and corn starch is its thickening agent.

While it makes a vanilla pudding, you can add flavor to the recipe if you like. You can use ingredients such as lime or lemon zest and their respective juices, or incorporate fun fruits such as blueberries and raspberries. These add to the pudding's color and texture as well.

You can even use this vegan pudding fromThe Compassionate Cook Cookbook as a base for other dessert recipes. Use it to fill a pie crust or as a layer in a trifle.  


  • 1/3 cup sugar

  • 3 tablespoons cornstarch

  • 1/8 teaspoon fine salt

  • 2 cups soy milk

  • 1 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

    Ingredients for low fat vegan vanilla pudding

    ​The Spruce / Emily Hawkes

  2. In a large saucepan, mix the sugar, cornstarch, and salt. Gradually blend in the soy milk, stirring constantly to avoid lumps.

    Mix cornstarch, vanilla, salt

    ​The Spruce / Emily Hawkes

  3. Cook the mixture over low heat, stirring constantly until thickened.

    Cook the mixture

    ​The Spruce / Emily Hawkes

  4. Cook for an additional 2 to 3 minutes, stirring occasionally.

    Cook more

    ​The Spruce / Emily Hawkes

  5. Remove the pudding from the heat and add the vanilla. Let cool for 10 minutes, stirring now and then.

    Remove the pudding

    ​The Spruce / Emily Hawkes

  6. Pour the pudding into one large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.

    Serve Low-Fat Vegan Vanilla Pudding

    ​The Spruce / Emily Hawkes


  • 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. This pudding will not freeze well due to the cornstarch in it.
  • If you have a vanilla bean, you can use that instead of the extract for a stronger vanilla flavor. Simply split it down the middle, scrape out the fragrant seeds, and add it at step 2 so the flavors can integrate.

Recipe Tags: