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Yummy Vegan Chocolate Pudding

Rated as 4.07 out of 5 Stars
38

"I have been trying to cut back on my dairy intake and have reconfigured my usual chocolate pudding recipe into a vegan one. I can't tell them apart. Note: I mention soy creamer; it's much creamier than soy milk."
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Ingredients

3 h 30 m servings 594
Original recipe yields 4 servings

Directions

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  1. In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
  2. In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
  3. Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
  4. Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

Nutrition Facts


Per Serving: 594 calories; 25.8 87.8 5.7 < 1 144 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is soooo easy and so incredible. I have made pudding before and it's been good, but this was great! People look at vegan and get turned off, but I have found especially w/ deserts that vega...

Most helpful critical review

I'm not sure what I did wrong, but my pudding came out with lumps about the size of rice grains. I thought the flavor was okay, but after serving it to a picnic full of friends, my boyfriend tri...

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This is soooo easy and so incredible. I have made pudding before and it's been good, but this was great! People look at vegan and get turned off, but I have found especially w/ deserts that vega...

Egg replacer is just another starch-usually potato. You could just use 5 T. cornstarch total, instead. You wouldn't put a starch in hot liquid, thats why it's coming out lumpy-wisk the starch in...

I used silken tofu instead of the soy creamer in a panic when I could not find it a day I had promised to bring in a vegan dessert to a party! It worked just as well and had a lot less fat conte...

I to try to consume as little dairy as possible not because I'm lactose intollerant, but because dairy is not healthy for human consumption so this reciepe is perfect and one would never know t...

I had to make this recipe twice before I got it right, like other reviewers I ended up with rice size lumps in the finished product the first time. The problem came with mixing the egg powder to...

I'm not sure what I did wrong, but my pudding came out with lumps about the size of rice grains. I thought the flavor was okay, but after serving it to a picnic full of friends, my boyfriend tri...

I have made this twice with soy milk instead of the creamer, and it turned out just fine. I also slightly reduced the cornstarch and egg substitute for a slightly more liquidy pudding. If you'...

I totally agree with the last reviewer. This is great, i'm eating it right now. It's sooo chocolatey and rich, yet not overwhelmingly. It's perfect chocolate pudding. Dairy is so bad for people ...

this is so yummi, and very easy. Fantastic recipe. I didnt even tell my family is was vegan (i am the only one that is) no one even knew the difference.