Popular - Dessert
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.
Prep 5 mins Cook: 15 mins Additional: 8hrs Total: 8hrs20 mins Servings: 2 Yield: 2 servings
Vegan Almond-Vanilla Pudding
1 ¼ cups unsweetened almond milk (such as Silk®) divided
2 tablespoons cornstarch
¼ cup agave nectar
½ vanilla bean scraped
1 ½ teaspoons coconut oil
2 tablespoons vegan whipped cream (such as So Delicious Coco Whip®)
Dessert 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.
Servings Per Recipe:2 Calories: 249.2 % Daily Value * Protein: 0.7g 1% Carbohydrates: 50.2g 16% Dietary Fiber: 2.7g 11% Sugars: 38.1g Fat: 6.1g 9% Saturated Fat: 3.7g 19% Vitamin A Iu: 333IU 7% Calcium: 133.4mg 13% Iron: 0.3mg 2% Magnesium: 10.9mg 4% Potassium: 120.1mg 3% Sodium: 100.6mg 4% Calories From Fat: 55
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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