Vegan pudding mix (instant or cooked)

Course Dessert

Cuisine American

Keyword dairy-free pudding, pantry mix, pudding mix, vegan dessert

Prep Time 10

Cook Time 5

Total Time 15

Servings 8 servings

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

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.