Vegan Almond-Vanilla Pudding

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. 1 ¼ cups unsweetened almond milk (such as Silk®), divided
  2. 2 tablespoons cornstarch
  3. ¼ cup agave nectar
  4. ½ vanilla bean, scraped
  5. 1 ½ teaspoons coconut oil
  6. 2 tablespoons vegan whipped cream (such as So Delicious Coco Whip®) (Optional)

Instructions

  1. Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
  2. 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. Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

 

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