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Vegan Almond-Vanilla Pudding

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1 made it  |  0 reviews   |  1 photos

"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."
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8 h 20 m servings 249
Original recipe yields 2 servings


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  1. Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
  2. 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.
  3. Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

Nutrition Facts

Per Serving: 249 calories; 6.1 50.2 0.7 0 101 Full nutrition

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