This vegan vanilla pudding is super easy to make! Just 6 ingredients and can be Top 8 Allergy Friendly! Perfect treat to satisfy that sweet tooth! Kids love it!
Whether you are a kid at heart or have kids yourself, you are likely looking for a sweet treat. Something that’s not overly sweet, maybe you can get some fresh fruit in there for health benefits, etc. Whatever the reason, this vegan vanilla pudding is amazing and a must try!
In our book, if something has less than 10 ingredients, and comes together in just 5 minutes prep time, then it’s a winner. While this dairy free vanilla pudding has to sit for awhile after the initial prep time, it’s still super easy to make and stay well in the fridge for a few days so prepping is a breeze for the kid’s for the week (or you!).
This delicious and easy vegan vanilla pudding is just 6 total ingredients and with a little help, kids can even help you make this one.
What ingredients go into vegan vanilla pudding?
The ingredients that you need in order to make a dairy free vanilla pudding are:
- Vanilla flavored dairy free milk (we used almond)
- Vegan sugar
- Salt
- Cornstarch or sub for arrowroot powder
- vanilla
- Unsalted dairy free butter
That’s it! Those are the super simple ingredients that you need to make this super easy allergy friendly vanilla pudding.
How do you make vegan vanilla pudding?
This dairy free vanilla pudding is really easy to make with its minimal ingredients; however, you do need to ensure that you follow these directions or it may not work out.
To start, add the sugar, cornstarch, and salt to a small saucepan. Whisk them together. Whisk in your dairy free milk and make sure to combine them really well. You don’t want any lumps. At this point, turn the heat on medium low. Let this mixture cook for 3-5 minutes until it starts to thicken up. You will be able to tell when this happens. Keep whisking to ensure no lumps remain or form.
Add in your dairy free butter and continue cooking and whisking until the butter is melted. It should be well combined into your mixture. Remove from heat and add in your vanilla. Stir again to combine.
Now that it’s off the heat, you are going to let it sit for 10 minutes, but you want to come back and stir it every 2 minutes for that time period. This step is really important so don’t walk away and forget about it.
Once your 10 minutes is up, pour into bowl or individual serving containers. If you want to place into glass containers, you need to let it sit for another 10 minutes and continue stirring every 2 minutes like you did above.
Place in fridge for at least 4 hours or overnight to thicken up the rest of the way and set. Add any toppings and serve once set.
Can I make this Top 8 Allergy Free Vanilla Pudding?
The milk and butter options are what you need to look out for in this recipe. In order to make it Top 8 Allergen free vanilla pudding, you need to make sure you are using a soy free, vegan butter like Earth Balance soy free. It comes in a red tub.
And for the milk, if just depends on the allergens. We use almond me in our house, but oat or hemp should work just fine in this recipe if you need it completely Top 8 friendly.
What are topping ideas for dairy free vanilla pudding?
The possibilities for toppings on vegan vanilla pudding are literally endless. In the photos, we topped with some rolled oats and fresh blueberries. You could add any type of fruit, granola, chia seeds, hemp seeds, and more. You don’t even have to add anything. You could also add dairy free caramel or chocolate syrup.
Some other ideas would be:
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This vegan vanilla pudding is super easy to make! Just 6 ingredients and can be Top 8 Allergy Friendly! Perfect treat to satisfy that sweet tooth! Kids love it!
- 2/3 cups vegan sugar
- 1/4 cup cornstarch (sub for arrowroot powder)
- 1/4 tsp salt
- 2 cups unsweetened vanilla almond milk (sub for another dairy free milk if needed)
- 1/4 cup unsalted dairy free butter *
- 1 tbsp vanilla
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Add sugar, cornstarch and salt to a small saucepan. Stir together.
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Whisk in milk slowly. Make sure well combined.
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Turn heat on medium low.
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Let cook for 3-5 minutes until thickening up. Ensure no lumps.
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Add in the butter. Cook until butter is melted and well combined into mixture.
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Remove from heat.
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Add in vanilla. Stir to combine.
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Stir mixture every 2 minutes once off heat for 10 minutes.
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Pour into bowl or individual serving containers***. Place in fridge for at least 4 hours or overnight to thicken up the rest of the way and set.
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Place in fridge for at least 4 hours or overnight to thicken up the rest of the way and set.
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Once set, add any toppings (see post for ideas) and serve. Makes 4 servings.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
***Wait an additional 5-10 minutes before pouring into any glass containers, continuing to stir every 2 minutes to ensure that you don’t break the glass with hot liquid.
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If I use plain almond milk, cuz I always
have extra, how much vanilla extract should
I use?
Hi Charleen! I would increase by another 1/2 a teaspoon! So a total of 1 tbsp + 1/2 tsp. Or if you really like vanilla like us, you may want a bit more, carefully taste mixture and may need to add up to a whole tsp instead of 1/2 ! 🙂 Hope that helps