I put unsweetened soymilk (Silk) in my coffee every morning, but I never can use a whole quart before it goes bad so I thought “I should make pudding!” Well, a few failed (nasty, slimy) attempts later, I now have a new favorite spring/summer time treat. It is so creamy and wonderful!
2 tablespoons cornstarch
1/3 cup vegan sugar
¼ teaspoon salt
2 cups unsweetened soymilk (If you have sweetened, cut back on the sugar a bit.)
2-3 teaspoons vanilla
1 tablespoon Earth Balance Buttery Spread
Mix the sugar, cornstarch, and salt in a 2 quart saucepan. Gradually blend in the soymilk. Whisk together. Cook over medium low heat. Whisk frequently for the first 6-7 minutes. Then stir constantly with a wooden spoon until thick for another 6-8 minutes. Total cook time 12-15 minutes. Remove from heat and add the vanilla and butter. Stir well. Let cool for at least 10 minutes and stir occasionally while cooling. Pour into a large serving dish. Place in the fridge and chill for about 2 to 3 hours. While chilling, stir a few more times and stir before serving. This recipe makes a light pudding great for pouring over berries; for a firmer pudding try 2 1/2 tablespoons of cornstarch (3 tablespoons was too much – it got firm and lumpy).
Makes 2 cups
½ cup pudding has 132 calories, 4.25 grams of fat, .8 grams saturated fat, and 3.5 grams of protein.
Thank you for this recipe! I haven’t tried it yet, but it looks faboo.
My fiance and I aren’t vegan, but I have found vegan recipes are the most helpful for our new lactose-free diet.
Thanks for the comment. I hope the pudding turns out yummy for you. You might want to try making cashew cheese (recipe on this blog) if you are going lactose-free. It helped us let go of cheese.