Low-Fat Vegan Vanilla Pudding

Low fat vegan vanilla pudding

​The Spruce / Emily Hawkes

Prep: 15 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 15 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
143 Calories
1g Fat
31g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 143
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 46mg 2%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Protein 2g
Calcium 100mg 8%
*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—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.

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.  

Ingredients

  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon 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

Tips

  • 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.

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