Vegan Vanilla Pudding Cups
Creamy vegan vanilla pudding topped with crumbled cookies, banana slices and vegan whipped cream!
Servings: 4 servings
Ingredients
- 2 cups soy, oat or macadamia nut milk unsweetened
- 2 tbsp cornstarch
- 1 tbsp flour
- 2/3 cup cane sugar
- 1 tbsp cold vegan butter salted, I used Earth Balance
- 1 tsp vanilla extract
Optional Toppings
- vegan cookie crumbs, banana slices and vegan whipped cream
Instructions
Make the Slurry
- Combine the flour and cornstarch in a small bowl and add 1/4 cup of the milk. Whisk to dissolve and set aside. This mixture is called a slurry and it's what will thicken the pudding and help it set :)
Combine
- Add the plant milk to a saucepan (heat off) Add the sugar and the slurry and whisk well to dissolve.
Heat
- Then set the heat to medium and simmer for 5-6 minutes, whisking 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 in the cold vegan butter and vanilla extract. Whisk continuously until incorporated, then transfer the mixture to four heat resistant ramekins.
Rest
- 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.
Decorate
- Just before serving, top with layers of cookie crumbs, banana slices and vegan whipped cream!
Notes
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.