Vegan Eggless Vanilla Pudding

Total time2 hr 20 min

Prep time5 min

Cook time15 min

This creamy vanilla pudding comes together on the stovetop with a simple whisk of sugar, cornstarch, and a pinch of salt, cooked low and slow until it turns thick and glossy. A splash of real vanilla extract rounds out the flavor with that warm, classic sweetness everyone loves in a good pudding. Straining it before it chills gives you that silky, lump-free texture, and pressing plastic wrap right onto the surface keeps it smooth instead of skinned. Portioned into individual cups and chilled until set, it's an easy make-ahead treat with a spoonable, custardy finish. This one fits neatly into a plant-based dessert rotation without sacrificing that nostalgic, from-scratch pudding experience.

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Ingredients

4 servings

⅓ 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.
2 tbsp unsalted butter
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 vanilla extract

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined.
2
Gradually pour in the milk while whisking constantly, starting with a small splash to form a smooth paste before adding the rest, until no lumps remain.

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