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This easy dairy free vegan vanilla pudding needs just 5 ingredients. It’s super creamy and light – paired with fresh ripe berries, it’s the perfect summer dessert.
The 4th of July is quickly approaching and all things red, white, and blue are out in full force. The best kind of holiday flair is the kind you can eat. Who’s with me?
My Blueberry Oatmeal Smoothie and Strawberry Rice Crispy Treats would be great festive choices. And now I’m bringing you this silky creamy Vanilla Vegan Pudding too. Top it off with red strawberries (or raspberries) and blueberries and it’s the perfect Independence Day treat!
Just like in my Vegan French Toast Casserole, the base of this velvety vegan pudding is silken tofu. Don’t run away just yet! Silken tofu is super creamy and basically tasteless. It’s low in calories and fat, and high in protein and calcium. Sweetened up with a little pure maple syrup and vanilla extract, no one will guess this pudding is dairy free.
I use silken tofu in my Vegan Lime Squares, too, and my very not plant based neighbors love them!
Make sure to buy organic tofu and make sure it’s silken. Regular tofu will not work in this vegan pudding recipe. Silken tofu can be found in soft and firm varieties also, but they are relatively similar and any of them will work.
Allergic to soy? Try my Chocolate Chia Pudding instead!
Arrowroot powder is the secret ingredient that thickens up this vanilla pudding and gives it more body. It’s naturally gluten free and, just like tofu, is basically tasteless. It blends beautifully into sauces with no chalky texture or cloudy color.
You’ll want to whisk it first with a bit of cold liquid before adding it to the warm pudding mixture to ensure it doesn’t clump. After just about 2 minutes of simmering, the sauce will be nicely thickened. Don’t heat it for too long or on too high of a temperature or it might lose some of that great thickening power that we need.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vanilla Vegan Pudding
Ingredients
- 16 ounces silken tofu
- ¼ cup pure maple syrup
- ¼ teaspoon salt
- ⅓ + ¼ 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)
Instructions
- In a blender, purée the silken tofu, maple syrup, salt, and ⅓ cup almond milk until smooth
- Pour the mixture into a sauce pan and bring just to a simmer.
- Whisk the arrowroot powder into the remaining ¼ cup almond milk until smooth.
- Pour the arrowroot mixture into the sauce pan and whisk well to combine.
- Turn down the heat to medium-low and continue whisking until the mixture thickens. This should only take about 1 to 2 minutes. Do not overcook! It should be thicker than when it started, but still very pourable…not gelatinous.
- Take off heat. Add the vanilla extract and whisk to combine.
- Transfer to individual bowls and cover. Place in the fridge for at least 3 to 4 hours or overnight to set.
- Add berries, if desired, before serving.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Mary says
It was quite bitter to me but my husband liked it.
Jenn Sebestyen says
Hmmm, I’m not sure why it would taste bitter. None of the ingredients should produce that sort of taste. The only thing I can think is that maybe the vanilla was too strong for you? I wish I could be more helpful in figuring out what went wrong. I’m glad your husband liked it though. Thanks for your feedback!
Julia Johnston says
I have been looking for a good vegan vanilla pudding recipe using tofu and this is perfect. It’s so easy to make and delicious. It works great with fruit and granola. I am sure I will find many other uses e.g. with apple crisp
Jenn Sebestyen says
Oh, I’m so glad you liked it, Julia. Thank you!
Justina says
This looks amazing! How many servings and how many ounces is each serving? Thank you!
Jenn Sebestyen says
I didn’t measure the final product, but it’s 4 servings and I would guess about 6 ounces per serving. Enjoy!
Kate says
Hi, I was wondering if I could use a different kind of starch. Maybe corn or tapioca?
Jenn Sebestyen says
I can’t say for sure as I haven’t tried it. Let me know if you do!
Michelle says
This sounds reeaaally good right now! Cold creamy pudding and fresh ripe summer berries. Mmmmm…
Jenn S. says
Thanks, Michelle! It’s supposed to be in the 100’s today, so yeah, we definitely need some refreshing treats!
Sherri @ WatchLearnEat says
This looks so refreshing! I LOVE all of these flavors 🙂 I have not had pudding with tofu before but I’d really love to try it. Pinning!
Jenn S. says
Thanks, Sherri!
MARISA says
I love how simple this is. How long do you think it will keep in the fridge?
Jenn S. says
Thanks, Marisa. I would eat within 3-5 days.
Traci says
Ohhh yay! Can’t wait to try this one out and put my silken tofu to work for me 🙂 Pinning and sharing…thanks for the great recipe!
Jenn S. says
Thanks, Traci! I hope you love it!
Beth says
I am totally making this for my Mom! She always gets ripped off with desserts because she’s gluten and lactose intolerant! She will love it! Thanks for the inspiration!
Jenn S. says
Oh, yay! I hope she loves it! I totally understand – if I don’t bring something myself, I’m usually out of luck. Let me know if you make it. Thanks, Beth!
Linda says
I love using silken tofu for creamy dishes, and I LOVE pudding. This is the perfect dessert for the 4th of July. Thanks, Jenn!
Jenn S. says
Thank you, Linda! Hope you love it!
Trinity BOurne says
Oh my goodness, this sounds like heaven in a bowl. I need to use more tofu – this sounds perfect.
Jenn S. says
Thanks, Trinity! I was surprised at how easy it was!