vegan pudding

Creamy, dreamy, and bursting with sweetness and a hint of cinnamon! This luscious vegan rice pudding is easy to make and delicious hot or cold. You&#x27;d never guess it was dairy-free!

Creamy Vegan Rice Pudding

full-fat coconut milk ((from a can))

medium grain white rice

raisins

maple syrup, (plus more to taste)

vanilla extract

orange zest

cinnamon

nutmeg

vegan butter

salt, (or to taste)

Place the non-dairy milk, coconut milk, rice, raisins, maple syrup, vanilla, orange zest, cinnamon, and nutmeg into a large pot.

Stir the ingredients together and place the pot over medium heat.

Bring the liquid to a boil.

Lower the heat and allow the mixture to cook at a low simmer, stirring occasionally and scraping the bottom of the pot with a spoon to remove any rice that sticks.

Allow the mixture to cook for about 20 minutes, or until it reaches your desired thickness.

Remove the pot from the heat.

Stir in the vegan butter, if using, and salt.

Taste test and add more maple syrup if desired. Adjust any other seasonings to your liking.

Let the pudding cool for a bit. Chill for later or serve warm.

The comforting, effortless dessert you didn&#039;t know you needed. Now with dairy-free, vegan, and paleo options.

Butterscotch Pudding (dairy-free, vegan & paleo options)

salt

(100 g) packed dark brown sugar ((or 70 g coconut sugar

½ cups (350 ml) whole milk ((see note for vegan option))

vanilla

(28 g) unsalted butter ((or plant butter))

whipped cream, whipped coconut cream, or thick coconut yogurt

flaky salt,

In a medium saucepan, whisk together the cornstarch, salt, and sugar.

Add the milk, cream and vanilla bean and scrapings (if using) and bring to a boil over medium heat, whisking frequently (you will have to stop whisking to verify that it is boiling; there will be fat bubbles that pop gloopily). While you whisk, make sure to scrape the entire bottom of the pot, including the corners. When you see the gloopy bubbles, reduce the heat to medium-low to maintain a simmer and continue cooking for 1 1/2 minutes (set a timer). The pudding should be the texture of a loose yogurt, or warm caramel sauce.

Turn off the heat and whisk in the butter (and vanilla paste/extract, if using).

Fish out the vanilla pod (or strain the pudding into a measuring pitcher if at all lumpy) and divide the pudding between 4 heat. (You can rinse the vanilla pod, let it dry, and stick it in a bottle of booze or a jar of sugar, if you like.)

Pudding skin is an area of some disagreement, with supporters of either side, pro-skin and anti-skin, debating their points heatedly. As for me, I just cover the cups loosely with beeswax wrap or plastic wrap (not pressed onto the surface of the pudding) and mine don&#039;t form a skin.

Chill the puddings until cold and set, at least 1 1/2 hours or up to 4 days. Serve with a dollop of whipped cream and a few flecks of flaky salt.

Vegan bread pudding, a delicious dessert, so easy to make and only requires 7 simple ingredients. It's perfect served with sugar glaze or ice cream.

Vegan Bread Pudding

stale vegan bread of your choice, cut into cubes (450 g), I used spelt bread

milk

brown, cane or coconut sugar (150 g)

flax seeds (4 tbsp)

tbsp coconut oil (optional)

tsp vanilla extract (optional)

tsp cinnamon

Place the bread cubes in a large mixing bowl and set aside.

Add the rest of the ingredients to a blender and blend until smooth.

Pour the mixture all over the bread, stir and set aside for about 1 hour at room temperature.

Place the pudding mixture in a 9×9 inch (22×22 cm) baking dish and bake for 60 to 70 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Baking time may vary depending on your oven, my pudding was ready in 70 minutes. If the pudding is golden brown, but uncooked, cover with some aluminum foil and cook until is ready.

Remove from the oven and allow to cool slightly before serving. You can also enjoy it cold (I actually think it&#8217;s better the next day). I added some brown sugar glaze on top, but it&#8217;s optional.

Keep leftovers covered in the fridge for 5-7 days.

Yummy. I made mine like you but with white sourdough bread, almond flakes, almond milk, currants and coconut oil flakes. Amazing. Thank you!

I made this with 2 cups of culinary coconut milk (thick) one cup of unsweetened vanilla almond milk. I omitted the coconut oil but added a 1/4 teapoon of cardamom and a half s cup of shredded coconut. I used whole wheat baguettes my store had marked down because they weren’t day old... topped with maple syrup!! Ssooooo good

Delicious and sooo easy!  Made as it but with a homemade  blueberry blackberry sauce poured over the top, took to church and wasn't a crumb left!

This warming, spiced and delicious Vegan Ginger and Pear Sticky Toffee Pudding is delectable. Not your usual, it has been festive-ed it up (is that a word? It is now!) with spicy ginger, and added pears for that winter feel. Incredible with vegan ice-cream or vegan cream!

Vegan Ginger and Pear Sticky Toffee Pudding

pears

ginger

225 g pitted dates (1 cup)

ml water (2/3 cup)

g brown sugar (bit more than 1/2 cup)

vanilla essence

tsp bicarbonate of soda

lemon juice

175 g self raising flour (plus extra for dusting) (1 1/3 cups)

ml any non-dairy milk (bit less than 1/2 cup)

g coconut palm sugar / brown sugar (2/3 cup)

tin full fat coconut milk (400 milliliters) (1 2/3 cups)

Preheat oven to 180°C / 350°F / Gas Mark 4.

Use a large baking dish / baking tin, and lightly grease with margarine / coconut oil, then dust with flour.

Put the dates in the hot water, leaving to soak for 10 minutes.

Meanwhile, start making the rest of the dessert. In a mixing bowl combine the margarine / coconut oil, sugar, ginger and vanilla.

Add the bicarbonate of soda and lemon juice.

Fold in the flour and non-dairy milk a bit at a time.

Blend the dates with water until they form a thick puree. Then mix into the pudding mixture.

Wash and peel the pears. Cut each pear in half then slice long ways going around the half pear so you have a fan shape (see photo).

Take the slices from 2 of the pears and arrange in a fan shape at the bottom of the baking dish, with the thinner end in the middle.

Pour the cake mixture in the baking dish, covering the pears. Pour carefully so as not to change the position of the pears that have been evenly spaced out. 

Then take the slices from the final pear and put in a fan on the top of the cake mixture, again with the thinner end in the middle.

Bake for around 30-35 minutes. Before taking the dish out, check it has cooked through using a skewer. Cook for longer if needed. The skewer should come out pretty much clean.

Once done pour half of the toffee sauce over the whole dish. Use the rest of the sauce as extra to pour on each portion once served.

For the Pudding Mix

Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.

Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency.

Once it is cooled, it can be stored in an airtight container or jar in the fridge (if it doesn’t get eaten immediately!).

For the Toffee Sauce

Infused with a creamy banana and maple syrup-flavored blended milk, these golden corn grits go from savory to sweet, from hearty main course to pudding-like dessert. And atop this unctuous bed of sweet corn grits sit melt-in-your-mouth caramelized banana slices, as well as maple syrup glazed pecans.

Caramel Banana Sweet Corn Grits

soy milk

water

banana, (peeled)

maple syrup

yellow corn grits (a.k.a. polenta)

brown sugar

banana,

pecan halves

Some sea salt, (as garnish)

maple syrup, (as garnish)

Whisk

Begin by blending together the soy milk, water, banana, maple syrup, and vanilla until smooth and creamy. Transfer this blended mixture to a pot over medium-high heat. Once lightly boiling, add the corn grits, brown sugar and salt, and reduce the heat to medium-low. Whisk constantly for about 4 - 5 minutes, until the grits has become creamy and more thick. Remove the grits from the heat, cover the pot with the lid to let the grits steam for a couple minutes (this also keeps it warm).Note: if you do like grits more thin than thick, add another cup of plant-based milk to the recipe.

Caramelize

Meanwhile, in a skillet over medium heat, melt 1 tablespoon of vegan butter. Once fully melted, add 1 tablespoon of light brown sugar and the circles of sliced banana, and caramelize them. This should take 3 - 5 minutes or so. Try not to agitate or turn the bananas too much - let them really caramelize on one side more than another. Once finished, lay the banana slices out on a piece of parchment.

Soak

Lastly, in the same skillet over medium heat, add the pecan halves and 1 tablespoon of maple syrup, shuffling them around with a spatula. Allow the pecans to soak up the leftover banana flavor from the pan, as well as the thickening maple syrup for about 1 minute or until the pecans are nice and shiny.

Assemble

Assemble the dessert by laying down a base of the sweet grits, topped by the caramelized bananas and maple syrup pecans, as well as some sea salt and additional maple syrup drizzle as garnish.

A 100% homemade, from-scratch, Southern Vegan Banana Pudding! This gluten-free, allergy-free, sugar-free twist on the old-fashioned classic dessert is too easy not to make! A no-bake recipe with layers of vanilla wafers, banana slices, vanilla pudding, and sweet creamy fluff!

Southern Vegan Banana Pudding (Gluten-Free, Allergy-Free)

Batch of Homemade Gluten-Free Vanilla Wafers

Batch of Homemade Vegan Fluff

Cups Unsweetened Coconut Milk (not canned!)*

TB Corn Starch

Tsp Pure Madagascar Bourbon Vanilla Extract

To make the vanilla pudding, combine the non-dairy milk, sweetener, starch, and vanilla together in a large sauce pot on the stove.

Mix well to reduce lumps from the starch and bring the pot to a boil over medium-high heat.

Reduce the pot to medium-low heat and continue to mix frequently for the next 10 minutes.

At this time the pudding shoud have thickened and you can remove the pot from the heat, allow it to come to room temperature, and then transfer the pudding to the fridge to thicken-up even more as it becomes cold (it will, don't worry!).

Vegan Vanilla Pudding:

 In your serving dish, start with a single layer of vanilla wafers, then a layer of banana slices, and then enough of the cold vanilla pudding to cover everything.

Repeat this layering one more time (or as many times as you can!).

To finish the banana pudding, top with the homemade fluff (or whipped topping), sprinkle some extra crushed cookies, and place on additiona banana slices.

Refrigerate for at least 2-4 hours before serving.

Assembling the Vegan Banana Pudding**:

Oh wow, this looks SOOOO good! I'm not vegan but it's great there's such a tasty option for nana pud that's vegan-friendly &amp; gluten-free too. Yum!

Oh wow! This looks so delicious! I love that it's vegan too!

I will definitely be trying this one Rebecca - I love the sound of the vanilla pudding and added to the bananas and biscuits, well i can't wait to try it!

This is calling my name! Can't wait to make it a try!

This sounds SO good. I love banana pudding! The allergen-free twist is great, making this the perfect treat to make for a party or school function!



I just made this but added nutmeg, rum and half a pureed banana to the custard while cooking.  SO GOOD

https://content.jwplatform.com/videos/XmMOWLnB.mp4

Southern Vegan Banana Pudding

Silky pumpkin pudding kissed with brown sugar and spices tastes just like the best pumpkin pie ever, only way easier. See the notes for a vegan option!

15-Minute Creamy Stovetop Pumpkin Pudding

(110 g) packed light or dark brown sugar (or ¾ cup coconut sugar)

turmeric (optional, mostly

allspice

fine sea salt

½ cups (355 ml) whole milk

½ cup (120 ml) heavy cream

unsalted butter

mascarpone

pumpkin

In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until combined.

Whisk in the milk, cream, pumpkin puree, vanilla bean and scrapings, and ginger.

Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pan with the whisk. You’ll have to stop whisking for a few seconds to verify that the pudding is boiling, which you’ll know by the big bubbles that pop gloopily.

Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter. It should be the consistency of creamy yogurt.

Strain the hot pudding through a mesh strainer and into a large measuring pitcher, then divide the hot pudding among 6 (4-ounce) heatproof cups or jars. Cover the puddings and chill until set, at least 2 hours and up to 2 or 3 days.

Make the whipped mascarpone and chill until needed.

If using, toast the buckwheat groats in a small, dry skillet over medium heat, shaking the pan frequently, until the buckwheat turns golden and smells nutty, 2-3 minutes. Tip into a small bowl and allow to cool completely.

Serve the puddings topped with a plume of whipped mascarpone and a dusting of toasted buckwheat, pecans, and/or pumpkin seeds. Bojon appétit!

This Oat Milk Chocolate Pudding is creamy, rich and so indulgent! It&#39;s naturally sweetened with dates and ready with just 6 ingredients.

Creamy Oat Milk Chocolate Pudding

Medjool dates (pitted)

oat milk

peanut butter

Dutch-processed cocoa powder

tsp salt

tsp vanilla extract ((optional))

In a saucepan, pour oat milk and add the pitted dates. Bring to a boil. Once it starts to simmer, turn the heat off and let the dates soak in the milk for at least 10 minutes. If your dates are too dry, let them soak for 20 minutes. You want them to be really soft.

Transfer to a high-speed blender and blend for about 1 minute or until really smooth. Pour the mixture back to the pot.

Add cacao powder, peanut butter, salt, vanilla extract, and whisk well. Bring to a simmer over medium-low heat.

Turn the heat to low and start whisking constantly for 3-4 minutes or until it thickens.

Pour the mixture into a medium mixing bowl and immediately cover it with plastic wrap. Make sure the plastic touches the surface of the pudding and covers it well.

Chill at room temperature for at least 1 hour before serving or overnight in the fridge. Enjoy as-is or top with coconut whipped cream.

Save leftovers in an airtight container in the fridge for up to 5 days.

Creamy and decadent-tasting vegan chocolate avocado pudding, made in minutes with no cooking! It is date-sweetened, healthy, Paleo and gluten-free.

Vegan Chocolate Avocado Pudding {no-cook, easy}

medium, ripe, Haas avocado

(packed) soft, pitted dates (e.g., Medjool)

tbsp unsweetened natural cocoa powder

coconut milk (full-fat, well-stirred)

1/8tsp fine sea salt

Throw these raw chocolate avocado pudding ingredients into...

Throw these raw chocolate avocado pudding ingredients into a food processor or  high-speed blender. Start blending on slow and then crank up the blending speed to high.

Continue to blend, stopping to scrape down sides...

Continue to blend, stopping to scrape down sides and bottom of container, until the pudding looks very smooth and creamy.

Transfer to a covered container and refrigerate at...

Transfer to a covered container and refrigerate at least 2 hours before serving.

This quick and easy vegan vanilla pudding mousse with berries is a light and airy dessert cream that is wonderfully creamy, incredibly delicious and perfect for any occasion!

Creamy Vanilla Pudding Mousse Dessert (Easy & Vegan)

plant milk (such

cornstarch

tsp vanilla extract

sugar (or syrup

tsp cream stabilizer (such as san-apart) (optional,

raspberries

red currants

pomegranate seeds

coconut

Pour about 5 tbsp of the plant milk in a small container. Add cornstarch, vanilla extract and sugar and stir to dissolve.

Pour the remaining plant milk into a saucepan and bring to a boil. Stir in the cornstarch mixture and bring to a boil again, stirring constantly. (Add more sweetness or vanilla extract, if needed).

Remove the thickened pudding from the heat and allow to cool slightly, stirring occasionally. Then pour into a bowl and cover airtight with plastic wrap (to prevent the pudding from forming a skin). Allow the pudding to cool to room temperature, then refrigerate until completely chilled.

Once the pudding is well chilled, remove the plastic wrap and mix it with an electric hand mixer or immersion stick blender until creamy.

In another mixing bowl, beat the chilled dairy-free whipping cream with an electric hand mixer until stiff peaks form (optionally, you can add cream stabilizer or cream of tartar). Then gently fold the whipped cream into the pudding.

Divide the vanilla pudding mousse into glasses and serve immediately or refrigerate until ready to eat.

Garnish with fresh raspberries, red currants, pomegranate seeds, desiccated coconut or other fruits and toppings as desired.

Serve chilled and enjoy!

*Note: Check out the recipe video + step-by-step instructions above!

Taking the blackberries of summer to the next level and pairing them with this vegan cheesecake pudding. The tangy and sweet is the perfect flavor combo!

Top 12 vegan pudding recipes from across the web

The most viewed vegan pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 12 vegan pudding recipes from across the web

The most viewed vegan pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Rice Pudding

Butterscotch Pudding (dairy-free, v...

Vegan Bread Pudding

Vegan Ginger and Pear Sticky Toffee...

Caramel Banana Sweet Corn Grits

Southern Vegan Banana Pudding (Glut...

15-Minute Creamy Stovetop Pumpkin P...

Creamy Oat Milk Chocolate Pudding

Vegan Chocolate Avocado Pudding {no...

Creamy Vanilla Pudding Mousse Desse...

Vegan Cheesecake Pudding with Black...

Vegan Sweet Potato Pudding

The most viewed vegan pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine