This creamy, rich, and decadent Vegan Pudding is a 1 pot recipe made with 7 pantry-staple ingredients. It’s the perfect after school snack or kid-friendly dessert!
Servings: 6 servings
In a medium pot, add the sugar, cocoa, cornstarch and salt. Whisk to combine.
Turn the heat to medium heat. Slowly stir in the milk, whisking well to remove all clumps.
Bring the mixture to a simmer. Once simmering, stir constantly for 2 minutes, until the pudding thickens somewhat. It won't be quite as firm as pudding yet, as it will thicken up as it chills.
Remove from heat. Stir in the vegan butter, vanilla and espresso powder, if using, until the butter has melted and the pudding is smooth.
Pour or spoon the pudding into a container (or multiple containers.) Place a piece of plastic wrap directly on top of the pudding, to prevent a skin from forming as it chills.
Place in the refrigerator to chill for a few hours until cold. Serve with optional vegan whipped cream/coconut cream and perhaps some mini chocolate chips.
- Any non dairy milk you like will work here - oat, coconut, hemp, almond, cashew or soy. Something higher fat is best for creaminess, so I wouldn’t use rice milk.
- For a less sweet pudding, add a bit less sugar. Or sub coconut sugar.
- Cornstarch works best here, I don’t think arrowroot or tapioca would produce the same pudding texture.
- If you have any little lumps of cornstarch after heating, you can use an immersion blender to smooth it out, but if you whisk well you shouldn’t have any lumps.
Serving: 1of 6 servings | Calories: 186kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 166mg | Potassium: 204mg | Fiber: 2g | Sugar: 26g | Vitamin A: 388IU | Calcium: 133mg | Iron: 1mg