Vegan Almond-Vanilla Pudding
Recipe information
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Cooking:
5 min.
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Servings per container:
2
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Source:

Ingredients for - Vegan Almond-Vanilla Pudding

1. Unsweetened almond milk (such as Silk®), divided - 1 ¼ cups
2. Cornstarch - 2 tablespoons
3. Agave nectar - ¼ cup
4. Vanilla bean, scraped - ½
5. Coconut oil - 1 ½ teaspoons
6. Vegan whipped cream (such as So Delicious Coco Whip®) (Optional) - 2 tablespoons

How to cook deliciously - Vegan Almond-Vanilla Pudding

1. Stage

Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.

2. Stage

Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.

3. Stage

Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.