This yummy vanilla pudding is smooth, thick and creamy goodness! It is great all by itself, and also perfect in recipes calling for vanilla pudding, pastry cream, or custard! It is very easy to make, and only takes 15 minutes from start to finish. Here are the ingredients you will need:
The kala namak (Himalayan black salt) gives the pudding a bit of an eggy flavor. You can leave it out and increase the regular salt to 3.2 g (1/2 tsp), but it won’t be quite as good.
Add the sugar, salt, and cornstarch to a medium-sized saucepan. Use 48 g (6 TBS) of cornstarch for a slightly thick pudding, use 56 g (7 TBS) for a thicker pudding, and 64 g (1/2 c) if you will be using your pudding in a pie. Whisk well to combine. Whisking the cornstarch into the sugar prevents lumps from forming later:
Gradually whisk in the soy milk. I use Silk Original Soymilk and the flavor, texture, and color of the pudding are all perfect when made with it. You can try other brands and/or types of plant milk, but you may not get the same results. You can use Silk Vanilla Soymilk and reduce the sugar to 125 g (5/8 c) or Silk Unsweetened Soymilk and increase the sugar to 175 g (7/8 c), and either will work as well as the Original.
Whisk in the vanilla, then put the pan on medium heat:
Cook while stirring continuously until the pudding has come to a boil. Keep at a low boil for two minutes, then remove from the heat:
Whisk in the kala namak and vegan butter:
Pour the pudding into a large bowl:
Cover with plastic wrap, being sure to press it right onto the surface of the pudding. Chill in the fridge for several hours.
When the pudding is cold, remove the plastic wrap and whisk until smooth and creamy:
Spoon the pudding into serving dishes or use it in a recipe. It is great just like this!
Adding a cherry makes a dish of pudding even more fun!
This vanilla pudding also makes a fantastic banana cream pie!
And it is a lovely custard in a classic British trifle!
Enjoy!
Vegan Vanilla Pudding
This yummy vanilla pudding is smooth, thick, and very creamy! It is great all by itself, and also perfect in recipes calling for vanilla pudding, pastry cream, or custard! It is very easy to make, and only takes 15 minutes from start to finish.
Ingredients
- 150 g (3/4 c) Vegan Sugar
- 1.6 g (1/4 tsp) Salt
- 48 to 64 g (6 to 8 TBS) Cornstarch
- 960 g (4 c) Silk Original Soymilk
- 15 g (1 TBS) Vanilla Extract
- 28 g (2 TBS) Vegan Butter (I use Earth Balance)
- 1.8 g (3/8 tsp) Kala Namak Salt
Instructions
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Add the sugar, salt, and cornstarch to a medium-sized saucepan, and whisk well to combine. Whisking the cornstarch into the sugar prevents clumps from forming later.
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Gradually whisk in the soy milk.
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Whisk in the vanilla, then put the pan on medium heat. Cook while stirring continuously until the pudding has come to a boil. Keep at a low boil for two minutes, then remove from the heat.
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Whisk in the kala namak and vegan butter.
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Pour the pudding into a large bowl.
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Cover with plastic wrap, being sure to press it right onto the surface of the pudding. Chill in the fridge for several hours.
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When the pudding is cold, remove the plastic wrap and whisk until smooth and creamy. Spoon the pudding into serving dishes or use it in a recipe.
Recipe Notes
- The kala namak (Himalayan black salt) gives the pudding a bit of an eggy flavor. You can leave it out and increase the regular salt to 3.2 g (1/2 tsp), but it won't be quite as good.
- Use 48 g (6 TBS) of cornstarch for a lightly thick pudding, use 56 g (7 TBS) for a thicker pudding, and 64 g (1/2 c) if you will be using your pudding in a pie.
- I use Silk Original Soymilk and the flavor, texture, and color of the pudding are all perfect when made with it. You can try other brands and/or types of plant milk, but you may not get the same results. You can use Silk Vanilla Soymilk and reduce the sugar to 125 g (5/8 c) or Silk Unsweetened Soymilk and increase the sugar to 175 g (7/8 c), and either will work as well as the Original.
Would this work without the butter? I cook “no added fat” now but would love to try this recipe and couldn’t think of a adequate substitute. Applesauce? Love you site by the way!<3
Thank you, Peggy! In this recipe, the vegan butter is not essential and only provides extra richness. You should be able to just leave it out, although I recommend using soy milk or oat milk if you do. They are creamier than almond or rice milk and will give a better final texture.