Vanilla Vegan Pudding
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.
In a blender, purée the silken tofu, maple syrup, salt, and 1/3 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 1/4 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.
*Plastic wrap works best to prevent a skin from forming on the top, but I understand if you don't want to use that. Parchment paper cut to size or any kind of lid will also work okay.
Calories: 124kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 182mg | Potassium: 191mg | Sugar: 18g | Vitamin A: 50IU | Calcium: 180mg | Iron: 1.3mg