Vegan pudding mix (instant or cooked)
Be the first to rate it
Two dairy-free pudding mixes, instant or cook-and-serve, made with plant milk for vanilla pudding.
Ingredients
Instant pudding mix
- 3/4 cup Instant Clear Jel
- 1 cup sugar
- 3 teaspoons vanilla powder optional (or add extract to prepared pudding)
- 1/2 teaspoon fine sea salt
Regular (cook-and-serve) pudding mix
- 1 cup cornstarch (or arrowroot)
- 1 cup sugar
- 3 teaspoons vanilla powder optional
- 1/2 teaspoon fine sea salt
Prepared pudding
- 2–2 1/4 cups unsweetened non-dairy milk (such as soy, oat, coconut or almond)
- Optional: a source of fat, such as cashews, nut or seed butter, or coconut cream
Equipment
- mixing bowl
- airtight jar
Directions
- In a medium bowl, whisk the starch, sugar, vanilla powder, and salt together.
- Transfer to an airtight jar or container and keep it in the pantry. Whisk well each time before you use it. The recipe can be doubled.
Notes
Optional richer pudding: blend the milk with cashews, pistachios, nut butter or coconut cream.
Instant: pour 2 cups non-dairy milk into a deep bowl (whisk in vanilla extract if using). With a hand mixer on low, slowly add 2/3 cup dry mix while moving the mixer around. It thickens quickly; adjust with more milk or mix. Flavor improves after 30–60 minutes in the refrigerator.
Cook-and-serve: whisk 2 1/4 cups non-dairy milk and 3/4 cup mix in a heavy saucepan. Heat over medium-low, whisking often, then constantly once warm. Remove from heat just below a simmer when slightly thickened; add vanilla extract if no vanilla powder. Pour into a bowl and refrigerate uncovered at least 1 hour until cold (optionally press plastic wrap on the surface). Thickens as it chills.
Storage: mix airtight in the pantry up to 6 months, possibly longer.
Allergy note: optional add-ins (cashews, pistachios, nut butter) contain tree nuts or peanuts.