Adding the vanilla at the end allows it to retain more of its flavor. At that point, turn off the heat and add the vanilla. It takes about 10 minutes of cooking to get the pudding nice and thick. The cornstarch is going to want to fall to the bottom of the pan, so you need to keep it moving to get a nice, thick pudding. Once you turn on the stove, whisk constantly, scraping the bottom of the pan to prevent sticking, especially at first. The last important thing to know is that whisking is critical! When you add the cold milk to the cornstarch/sugar/salt mixture, whisk well until there are absolutely no lumps. It is fine to add sugar later on in the cooking process, so start low and add to taste. If it's unsweetened, you may want to add another tablespoon. If your plant milk is very sweet, you may want to back off on the added sugar. I have not tested this recipe with arrowroot or other thickeners. If you don't do cornstarch, you can use potato starch instead, same amount. I would not recommend homemade milks for this recipe, because the gums or thickeners in boxed plant milks actually work in your favor in this recipe. You can use other plant-based milks, as long as they are nice and creamy. The vegan vanilla pudding uses oat milk as the base with cornstarch to thicken it. It worked! It's so easy, and I can't wait for you to try it. I was truly about to give up when I decided to try something different: a classic, Southern-style stovetop pudding method.Īnd, y'all. Nothing is there to mask any other tastes, and all of these had other tastes that overpowered the finished product. The thing about vanilla is that it has a delicate flavor. It took me ages to perfect this vanilla pudding recipe. Serve it with your favorite fruit or layer it into a classic banana pudding. Creamy, southern-style vegan vanilla pudding is rich, thick, and so satisfying.
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