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Vanilla Vegan Pudding – this easy dairy free 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!
Plant Protein
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.
Arrowroot Powder
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.
Vanilla Vegan Pudding
I hope you love this Vanilla Vegan Pudding as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Vanilla Vegan Pudding
Ingredients
- 16 oz silken tofu
- ¼ cup pure maple syrup
- ¼ tsp salt
- ⅓ + ¼ cup unsweetened almond milk (divided) (vanilla almond milk would also be great!)
- 1.5 tbsp arrowroot powder
- 1 tbsp pure vanilla extract
- assorted 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 1-2 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 3-4 hours or overnight to set.
- Add berries, if desired, before serving.
Notes
Nutrition
More Delicious Dairy Free Desserts to Love:
Vanilla Corn Cake w/ Roasted Strawberries
Strawberry Lemonade Ice Cream Cake
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!
Jasmine says
I’m definitely making this for the fourth of july!
Jenn S. says
Yay! Happy 4th! Thanks, Jasmine!
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!