Almond Vanilla Pudding Recipes
VEGAN ALMOND-VANILLA PUDDING
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.
Provided by Yoly
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 8h20m
Yield 2
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 50.2 g, Fat 6.1 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 100.6 mg, Sugar 38.1 g
ALMOND MILK INSTANT PUDDING
This pudding is made with instant pudding mix and almond milk and has the perfect taste and consistency. Takes just slightly more effort than normal.
Provided by kaleighna
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
- Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
- Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 51 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.5 g, Sodium 786.1 mg, Sugar 40.4 g
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- In a small saucepan, add the milk, sugar, cocoa powder and vanilla extract. In a small bowl, whisk the cornstarch and water together, until no clumps remain.
- Whisk in the cornstarch mixture into the saucepan and place it over medium heat. Stir it regularly, until it begins to simmer. Reduce it to low, and continue to mix for a further 5-6 minutes, until it has thickened. Remove the saucepan from the heat.
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- Measure 1/2 cup of the almond milk into a small bowl and whisk in the cornstarch and tapioca starch until there are no lumps.
- Meanwhile, in a saucepan heat the remaining almond milk and the maple syrup over medium-low heat. As soon as you see bubbles on the surface, add the cornstarch mixture and stir in well.
- Continue to cook the pudding, stirring occasionally, until mixture is beginning to thicken and reaches a gentle boil/steady simmer, 4-6 minutes.
- Reduce the heat slightly. Continue to cook the pudding, stirring occasionally, for another 4 to 6 minutes until thick. You can test this by dipping in a spoon and checking that the pudding falls off of the spoon slowly. Turn off the heat and stir in the coconut oil and vanilla bean paste. (It may take a few seconds of stirring for the coconut oil to melt completely).
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