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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Vanilla Vegan Pudding
- 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.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.