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.

Yoly

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.

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  • 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.

Nutrition Facts

249 calories; protein 0.7g; carbohydrates 50.2g; fat 6.1g; sodium 100.6mg. Full Nutrition
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