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.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
249 Calories
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.
Ingredients
2 tablespoons cornstarch
¼ cup agave nectar
1 ½ teaspoons coconut oil
1 ¼ cups unsweetened almond milk (such as Silk®), divided
½ vanilla bean, scraped
2 tablespoons vegan whipped cream (such as So Delicious Coco Whip®) (Optional)
