Vanilla Vegan Pudding
Quick and easy Vanilla Vegan Pudding. Just a few ingredients needed to make this creamy dairy free treat. Top it with your favorite berries for a light summer dessert.
Ingredients
- 16 ouncessilken tofu
- ¼ cuppure maple syrup
- ¼ teaspoonsalt
- ⅓+ 1/4 cup unsweetened almond milk (divided (vanilla almond milk would also be great!))
- 1 ½ tablespoonsarrowroot powder
- 1 tablespoonpure vanilla extract
- assorted fresh berries (for topping (optional))
Directions
- 1
In a blender, purée the silken tofu, maple syrup, salt, and 1/3 cup almond milk until smooth
- 2
Pour the mixture into a sauce pan and bring just to a simmer.
- 3
Whisk the arrowroot powder into the remaining 1/4 cup almond milk until smooth.
- 4
Pour the arrowroot mixture into the sauce pan and whisk well to combine.
- 5
Turn down the heat to medium-low and continue whisking until the mixture thickens. This should only take about 1 to 2 minutes. Do not overcook! It should be thicker than when it started, but still very pourable...not gelatinous.
- 6
Take off heat. Add the vanilla extract and whisk to combine.
- 7
Transfer to individual bowls and cover. Place in the fridge for at least 3 to 4 hours or overnight to set.
- 8
Add berries, if desired, before serving.