Vegan Raspberry Peppermint Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

4.6

(23)

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Ingredients

4 servings

2 cups fresh raspberries
2 cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup maple syrup
3 tbsp cornstarch
⅛ tsp peppermint extract
1 pinch salt

For serving

fresh mint leaves, for serving (optional)
fresh raspberries, for serving (optional)

Instructions

1
Combine the 2 cups raspberries and 1/4 cup of the milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down completely and the mixture is bubbling, about 5 minutes.
2
Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing firmly with the back of a spoon to extract as much liquid and pulp as possible. Discard the seeds. Return the strained raspberry liquid to the saucepan.

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