This vegan vanilla pudding is a classic, simple, and quick to make with only 5 ingredients. Perfect treat to satisfy any sweet tooth. Kid approved! Top 8 allergy free.
Classic vanilla pudding is one of those recipes everyone should make more often. It’s rich, creamy, ever so slightly sweet, and can be enjoyed warm in the winter and cooled in the summer. What makes pudding so versatile is its ability to be a base for other desserts. Having a great dairy free and allergy friendly pudding recipe in your back pocket is gold!
This vanilla pudding recipe is dairy free, gluten free, egg free, and free from the top 14 allergens! It can be made with corn or with arrowroot, making it one of the most friendly options around.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
How to Make Dairy Free Vanilla Pudding
A good pudding is a practice in patience. It’s simple enough to assemble; you throw all ingredients minus the vanilla in the pot, and let it cook on the stove till finished. It’s the stirring and waiting that makes this recipe a patience builder.
In a medium sized sauce pot, combine the milk, cornstarch, salt, and sugar. Place over a low to medium flame and stir every minute or so. It should begin to thicken up after about the 5 minute mark.
You want to stir this mixture until it comes to what is called “first boil”. That is where you have a big “blurp” bubble in your thick pudding mixture. For me, my pudding usually reaches this stage at 9 minutes in. After this stage is reached, you need to continually stir the pudding for 2-3 minutes making sure to not burn the bottom of your pan.
From start to finish, my pudding is done cooking in 12 minutes, but your time may vary based on cooking temperature and what type of milk used.
After your pudding has cooked, remove it from the heat and stir in your vanilla extract. You don’t have to limit yourself to vanilla, however. Any additional flavorings will taste delicious as it is a blank canvas for you to make your own! Vanilla, lemon, orange, chai, and even some melted chocolate would all be amazing to add to your vegan pudding.
As it cools on the countertop for 10 minutes, make sure to give it a stir. Finally, if serving cold, place a layer of cling film directly on top of the pudding before popping it in the fridge. This way it won’t develop a tough outer skin on the top of the pudding.
Store in the fridge for up to 4 days.
Best Milk for Vegan Vanilla Pudding
Traditionally, vanilla pudding calls for whole milk and even some egg yolks. This recipe does not. So what is the best milk to use in this pudding?
If you aren’t allergic to milk, feel free to use any variety of milk that you have on hand.
Almond, rice, soy, and oat milk would all work fantastically in this recipe! But feel free to experiment with your favorite non-dairy milk. This recipe is super flexible and forgiving which makes it perfect for customizing to suit you and your allergies best!
What if I’m allergic to Corn?
If you have a corn allergy and you can’t use cornstarch, you can still enjoy this recipe!
All starches act basically the same in any recipe so feel free to use what you have on hand.
Tapioca starch, Arrowroot powder, and even Potato starch would all work similarly in this recipe.
Ingredients
- 2 cups non-dairy milk of choice
- ⅓ cup sugar
- 3 tablespoon cornstarch (see above for allergy variations)
- 1 teaspoon vanilla
- dash salt
- ½ teaspoon other flavorings, optional
Instructions
- In a large saucepan, combine the milk, sugar, cornstarch, and salt. Over a low-medium flame, begin to stir ever minute until first boil, about 8-9 minutes.
- After first boil, continue to stir for an additional 2-3 minutes or until desired thickness is achieved. Make sure to not burn the pudding on the bottom of the saucepan. If you notice brown flecks, the pudding is burning and remove from heat immedietly.
- Once removed from the heat, add in your vanilla extract and other flavorings if using. Let cool on the countertop for 10 minutes, making sure to stir so as a crust does not form.
- Place a bit of cling film on the top of the pudding before placing in the fridge to chill completely,, about 3 hours. This can be saved in the fridge for up to 4 days. Enjoy!
Did you make this recipe?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
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