Dairy-Free Vegan Chocolate Pudding

A man's hands placing chocolate pudding onto ice

James Baigrie / Getty Images

Prep: 10 mins
Cook: 10 mins
Chill: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
219 Calories
8g Fat
33g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 219
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 22%
Cholesterol 1mg 0%
Sodium 162mg 7%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 9%
Protein 3g
Calcium 198mg 15%
*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.)

Pudding is a favorite dessert of kids and adults, but a vegan version can be tough to find at the grocery store. Luckily, it's easy to make at home with simple ingredients. Instead of eggs, cornstarch thickens the mixture and almond milk stands in for the dairy. The result is a luscious, creamy, chocolatey pudding that's dairy-free, egg-free, and healthier than your average dessert.

Allow time for the pudding to chill and set-up in the fridge before serving. If you don't like skin on your pudding, press plastic wrap directly onto the surface. For a real treat, serve with a dollop of vegan whipped cream and sprinkle with chocolate shavings.


  • 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/3 cup plus 2 tablespoons sugar (organic)
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 2 cups almond milk (plain, unsweetened)
  • 1/3 cup chocolate chips (dairy-free)
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. In a small cup or bowl, combine the cornstarch with the cold water, mixing to dissolve. Set aside.

  3. In a small saucepan, combine the sugar, cocoa powder, and salt.

  4. Over medium-low heat, gradually add the almond milk, about 1/4 cup at a time, stirring constantly until smooth.

  5. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil.

  6. Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the heat for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.

  7. Mix in the cornstarch mixture and vanilla until well incorporated and return the pan to the stove over medium-low heat.

  8. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools).

  9. Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming.

  10. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

How to Store

  • This vegan chocolate pudding has a short shelf life at just 2 or 3 days in the refrigerator.
  • While store-bought pudding can keep for up to 4 weeks, the air-tight container it comes in and the preservatives added to it allow for a longer shelf life. This homemade version has no preservatives so it's important to make just enough to eat within 2 to 3 days.
  • If your pudding has become liquidy or otherwise not uniform, it may be an indication that the pudding is starting to go bad.