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Two dessert glasses of vanilla pudding, on a blue dish towel, topped with blueberries and strawberries. More berries in the background.
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5 from 5 votes

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.
Prep Time10 mins
Cook Time2 mins
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: dairy free, nut free, oil free, refined sugar free, vegan
Servings: 4
Calories: 124kcal



  • 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