Spiced Vanilla Pudding (Vegan)

Get ready for a festive treat! Embrace the holiday spirit with our easy Vegan Spiced Vanilla Pudding recipe! This isn't just your regular vegan dessert; it's a warm, cinnamon-kissed hug on a winter night. Dive into the joy of homemade sweets without the fuss. Let’s whip up a bowl of holiday happiness!

Spiced Vanilla Pudding Recipe

• Prep time: 10 mins

• Cook time: 15 mins + 4 hrs for cooling

• Total time: 4 hrs 20 mins

• Servings: 2

Ingredients

• 2 cups non-dairy milk soy, oat or almond milk

• ¼ cup cornstarch

• ⅔ cups sugar

• 1 Tbsp non-dairy butter, chilled

• 1 tsp vanilla extract

• ¼ tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground nutmeg

• Pinch of salt

• For garnish: crushed gingerbread cookies, non-dairy whipped cream

Instructions

1. Mix the cornstarch in a small bowl with ¼ cup of milk until dissolved to make a slurry, then set aside. 

2. Add the milk and sugar to a saucepan and whisk until the sugar dissolves. 

3. Place the pan over medium heat and simmer for 8-10 minutes, whisking constantly to prevent lumps or burning. It should become thick and glossy. 

4. Whisk in the slurry for another 3 minutes. The mixture should now be able to coat the back of a spoon. 

5. Turn off the heat and whisk in the butter, vanilla extract, spices, and salt. 

6. Transfer the mixture to individual heat-resistant ramekins and cover with plastic wrap. Refrigerate for 4 hours or overnight. 

7. Top with crushed gingerbread cookies and whipped cream then serve. 

Notes

• Make sure the plastic touches the top of the pudding directly to prevent a “skin” from forming as it cools. 

Step-By-Step Instructions

Step 1

Mix the cornstarch in a small bowl with ¼ cup of milk until dissolved to make a slurry, then set aside. 

Step 2

Add the milk and sugar to a saucepan and whisk until the sugar dissolves. 

Step 3

Place the pan over medium heat and simmer for 8-10 minutes, whisking constantly to prevent lumps or burning. It should become thick and glossy. 

Step 4

Whisk in the slurry for another 3 minutes. The mixture should now be able to coat the back of a spoon. 

Step 5

Turn off the heat and whisk in the butter, vanilla extract, spices, and salt. 

Step 6

Transfer the mixture to individual heat-resistant ramekins and cover with plastic wrap. Refrigerate for 4 hours or overnight. 

Step 7

Top with crushed gingerbread cookies and whipped cream then serve. 

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