Vegan Creamy Vanilla Pudding

Total time2 hr 20 min

Prep time5 min

Cook time15 min

This spoon-coating pudding is all about technique: sugar, cornstarch, and salt whisked into a lump-free base, then cooked low and slow until it hits that perfect gentle boil and thickens into something silky. A generous hit of pure vanilla extract rounds out the flavor with warm, fragrant depth once the pot comes off the heat. Straining it before it goes into individual cups is what gives you that glassy, ultra-smooth texture, and pressing plastic wrap right onto the surface keeps things skin-free while it chills. A couple of hours in the fridge is all it takes to set up into a cold, spoonable dessert with real richness in every bite. It's a great make-ahead treat to have on hand in a vegan kitchen.

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Ingredients

4 servings

½ cup granulated sugar
O Organics Sugar Granulated Cane - 64 Oz Imperial Granulated Pure Cane Sugar - 4 lb Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz PIONEER Au Natural FINE GRANULATED Sugar
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3 tbsp cornstarch
¼ tsp salt
2 ½ cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ tsp pure vanilla extract

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined.
2
Gradually pour in the milk and heavy cream, whisking constantly until the dry ingredients are fully dissolved and no lumps remain.

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