Vanilla Vegan Pudding

Two dessert glasses of vanilla pudding, on a blue dish towel, topped with blueberries and strawberries. More berries in the background.

4.73 from 11 votes

Quick and easy Vanilla Vegan Pudding. Just a few ingredients needed to make this creamy dairy free treat. Top it with your favorite berries for a light summer dessert.

Prep Time10

Cook Time2

Total Time4 20

Course: Desserts & Sweet Treats

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 124kcal

Author: Jenn Sebestyen

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

~ Plastic wrap works best to prevent a skin from forming on the top. Parchment paper cut to size or any kind of lid will also work okay.

Nutrition