Vegan Almond-Vanilla Pudding

Almond milk, agave, coconut oil, cornstarch, and real vanilla bean combine to make this easy, yet tasty vegan pudding.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 249 Calories

Ingredients

• 2 tablespoons cornstarch
• 1.5 teaspoons coconut oil
• 0.25 cup agave nectar
• 1.25 cups unsweetened almond milk (such as Silk®), divided
• 0.5 vanilla bean, scraped
• 2 tablespoons vegan whipped cream (such as So Delicious Coco Whip®)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.