Vegan Almond-Vanilla Pudding

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Recipe by: Yoly

"I love the way vanilla beans add so much flavor and this is the case with this vegan pudding. The little black seeds scraped from a vanilla bean add not only taste but a nice visual appeal."

Directions

Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.