Vegan Vanilla Pudding

4.75 from 12 votes

This easy Vegan Vanilla Pudding needs just 5 ingredients and no oil! Made with silken tofu, it's creamy, dairy-free, and perfect topped with fresh berries.

Prep Time10

Cook Time2

Chill Time4

Total Time4 12

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 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

Use organic silken tofu and double check the package says "silken." Regular tofu will not blend into a smooth pudding texture.

Whisk the arrowroot into cold liquid first, always. Adding it dry to the hot mixture will cause clumps instead of a smooth thickener.

Don't overcook the thickening step. About 1-2 minutes over medium-low heat is enough. Cooking it too long or too hot can actually reduce arrowroot's thickening power.

Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming as it chills. Parchment paper cut to size, or a tight-fitting lid, works too.

Nutrition