vanilla pudding in a glass jar with whipped cream

Classic Vanilla Pudding made vegan with just 6 pantry staples! Creamy pudding (made without eggs or dairy) layered with crunchy cookie crumbs, banana slices and vegan whipped cream!

This silky vegan pudding is great on its own or slathered between layers of vanilla cake with berries, but I think these old school pudding cups are the best!

Is Pudding Vegan?

Pudding and custard is traditionally made with dairy and a thickening agent (usually gelatin which is derived from animal bones) So most pudding recipes and pudding box mixes are not vegan-friendly. But this recipe swaps the cow’s milk for plant-based milk and relies on the a combo of cornstarch and flour to thicken the liquid into a rich, creamy custard.

Since cow’s milk tends to contain more fat than plant milk, I added a pat of vegan butter to this recipe. It’s whisked in right at the end to recreate the silky mouth-feel and smooth texture of classic pudding.

Any milk you like will work, but I find that soy milk or oat milk are the creamiest options; macadamia milk is also fun to use because it adds a pleasant boost of flavor.

How to Make Vegan Vanilla Pudding

Whether you’re making homemade pudding, custard or pastry cream, the process is pretty much the same and easier than you might think!

Start by making mixing cornstarch, flour and plant milk in a small bowl. This mixture is called a slurry and it’s what will thicken the pudding and help it set.

Next, combine more plant milk, sugar and the slurry in a saucepan and whisk that all together.

Then place the saucepan on the stove over medium heat. Simmer for 5-6 minutes and whisk often to prevent lumps.

Once thickened, it will be glossy and easily coat back of a wooden spoon. If you flip the spoon over and a draw a line down the center of the spoon with your finger, the pudding should stay put and not run together. If it’s too runny, continue cooking for a few more minutes.

At this point, you can turn off the heat and add some vegan butter and a splash of vanilla. Mix until smooth, then transfer the mixture to four heat resistant ramekins. Cover the surface of the pudding tightly to prevent a skin from forming as it cools. Refrigerate for 4 hours or overnight for best results.

Just before serving, top with layers of Biscoff or Speculoos cookie crumbs, banana slices and vegan whipped cream!

What You’ll Need to Make Pudding

There’s just 5 pantry staples needed to make this creamy vegan pudding:

Plant – Based Milk – soy, oat or macadamia work well!
Flour and Cornstarch – this helps thicken the pudding and makes it super creamy!
Cane Sugar – for sweetness and flavor.
Vegan Butter – just a pat gives the pudding richness and a silky smooth consistency. I use a salted variety for balance, but if you’re using unsalted add in a pinch of salt too!
Vanilla Extract – just a splash creates that nostalgic vanilla pudding flavor.

Toppings!

There are so many fun toppings that you can add to this vanilla pudding recipe but this combo is my favorite:

Vegan Cookie Crumbs – my favorite are Speculoos cookies or Biscoff cookies! Both are vegan friendly and taste a little like graham crackers with some extra cozy spices like cinnamon mixed in!
Banana Slices – thinly sliced bananas are a perfect pairing with vanilla pudding and whipped cream.
Vegan Whipped Cream – I like to make my own whipped cream with non dairy heavy whipping cream like this one, but pre-made vegan whipped cream like this one or this frozen version is also great!

Tips for Making Homemade Pudding

Resist turning the heat up too high when making the pudding. Milk and sugar burns easily so you’ll want to aim for medium heat.
Whisk often! Whisking while the pudding is simmering on the stove is important because it prevents lumps from forming.
If you wanna go the extra mile and make perfect vanilla pudding, I recommend straining the mixture before chilling. This is totally optional but it makes the pudding so silky and smooth. To do this, simply place a sieve or fine mesh colander over a large mixing bowl and pour the warm pudding mixture over it. Stir to coax it all the way through the sieve and then distribute into ramekins and chill completely. Straining only takes about 20 extra seconds and it’s so worth it!