I adore how much flavor vanilla beans give, and this is the case with the vegan pudding. The vanilla bean’s tiny black seeds add flavor as well as pleasing visual appeal.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 ¼ cups unsweetened almond milk (such as Silk®), divided
- 2 tablespoons cornstarch
- ¼ cup agave nectar
- ½ vanilla bean, scraped
- 1 ½ teaspoons coconut oil
- 2 tablespoons vegan whipped cream (such as So Delicious Coco Whip®) (Optional)
Instructions
- Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
- 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.
- Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.