Name: Vegan Vanilla Pudding
Prep time: 10 min
Cook time: 2 min
Total time: 252 min
Ingredients: 16 ounces silken tofu; 1/4 cup pure maple syrup; 1/4 teaspoon salt; 1/3 + 1/4 cup unsweetened almond milk (divided (vanilla almond milk would also be great!)); 1.5 tablespoons arrowroot powder; 1 tablespoon pure vanilla extract; assorted fresh berries (for topping (optional))

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This Vegan Vanilla Pudding needs just 5 ingredients and comes together with only a couple minutes on the stove. It’s silky, creamy, and completely dairy-free, made from simple, everyday ingredients rather than anything fussy. Top it with fresh berries for a light dessert any time of year, or keep it simple and enjoy it on its own.

Vegan vanilla pudding in a glass bowl topped with fresh berries.

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The secret here is silken tofu. Don’t let that scare you off. It’s mild, smooth, and basically tasteless on its own, which makes it the perfect base for a creamy pudding. Sweetened with a little pure maple syrup and vanilla extract, no one will guess this pudding started with tofu.

Why you’ll love this recipe

Just 5 ingredients – nothing fussy
No oil needed – naturally oil-free from start to finish.
Naturally gluten-free and vegan.
Make-ahead friendly – it needs a few hours to set, so it’s ready and waiting when you want it.
Endlessly topping-friendly – fresh berries, granola, or enjoyed completely plain.

Front view of vanilla pudding in a glass bowl.

Ingredient notes

Silken tofu – This is the base of the pudding, and it’s essential that it’s silken (not regular block tofu). Regular tofu won’t blend into a smooth pudding texture. Silken tofu comes in soft and firm varieties; either works fine here. Look for organic if that matters to you. This is also the same tofu-pudding technique used in our Vegan Lime Bars, so if you like this pudding, that’s worth trying too.
Almond milk – Unsweetened is used here to keep the sweetness level in your control, but a vanilla almond milk would work nicely too if you want extra vanilla flavor.
Arrowroot powder – This is what thickens the pudding. It’s naturally gluten-free and, like the tofu, essentially tasteless, so it thickens without adding any chalky texture or cloudiness. Whisk it into cold liquid first before adding it to the warm mixture; this keeps it from clumping.
Soy-free option – If you need to avoid soy entirely, this recipe won’t work as a direct swap since tofu is the base. Try our Chocolate Chia Pudding or S’mores Pudding Bowl as good soy-free alternatives instead.

Bite of pudding and fresh berries on a spoon.

How to Make the Recipe

Blend the base. In a blender, purée the silken tofu, maple syrup, salt, and ⅓ cup of the almond milk until completely smooth.

Warm it up. Pour the mixture into a saucepan and bring just to a simmer.

Make the slurry. Whisk the arrowroot powder into the remaining ¼ cup almond milk until fully smooth. This step matters, since adding dry arrowroot straight to the hot mixture will clump.

Thicken. Pour the arrowroot slurry into the saucepan and whisk well. Turn the heat down to medium-low and continue whisking until it thickens, about 1-2 minutes. Don’t overcook it; it should be noticeably thicker than when it started, but still pourable, not gelatinous.

Finish and chill. Remove from heat, whisk in the vanilla extract, then transfer to individual bowls or a larger container. Cover and refrigerate at least 3-4 hours, or overnight, to fully set.

Top and serve. Add fresh berries just before serving, if using.

Storage

Fridge: Store covered in the fridge for 3 to 5 days.

Pro Tips and Tricks

Use organic silken tofu and double check the package says “silken.” Regular tofu will not blend into a smooth pudding texture.

Whisk the arrowroot into cold liquid first, always. Adding it dry to the hot mixture will cause clumps instead of a smooth thickener.

Don’t overcook the thickening step. About 1-2 minutes over medium-low heat is enough. Cooking it too long or too hot can actually reduce arrowroot’s thickening power.

Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming as it chills. Parchment paper cut to size, or a tight-fitting lid, works too.

More vegan summer desserts

I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️

For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!