Vegan Almond-Vanilla Pudding
1 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients8 h 20 m servings 249
Original recipe yields 2 servings
- 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.
You might also like
Per Serving: 249 calories; 6.1 50.2 0.7 0 101 Full nutrition