Vegan Low-Fat Vanilla Pudding Recipe

Name: Low-Fat Vegan Vanilla Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Yield: 4
Ingredients: 1/3 cup sugar; 3 tablespoons cornstarch; 1/8 teaspoon salt; 2 cups soy milk; 1 teaspoon vanilla

Prep: 10 mins

Cook: 10 mins

Chill Time: 2 hrs

Total: 2 hrs 20 mins

Servings: 4 servings

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Homemade vegan pudding can be simple and quick to make. It requires just a few ingredients and not much time on the stove. This recipe is also much healthier than full-fat pudding recipes—and it's cholesterol-free as well. More importantly, it is delicious and satisfying. Rather than regular milk, it uses soy milk, and corn starch is its thickening agent.

While it makes a vanilla pudding, you can add flavor to the recipe if you like. You can use ingredients such as lime or lemon zest and their respective juices, or incorporate fun fruits such as blueberries and raspberries. These add to the pudding's color and texture as well.

You can even use this vegan pudding fromThe Compassionate Cook Cookbook as a base for other dessert recipes. Use it to fill a pie crust or as a layer in a trifle.

1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
2 cups soy milk
1 teaspoon vanilla

Gather the ingredients.

The Spruce / Emily Hawkes
In a large saucepan, mix the sugar, cornstarch, and salt. Gradually blend in the soy milk, stirring constantly to avoid lumps.

The Spruce / Emily Hawkes
Cook the mixture over low heat, stirring constantly until thickened.

The Spruce / Emily Hawkes
Cook for an additional 2 to 3 minutes, stirring occasionally.

The Spruce / Emily Hawkes
Remove the pudding from the heat and add the vanilla. Let cool for 10 minutes, stirring now and then.

The Spruce / Emily Hawkes
Pour the pudding into one large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.

The Spruce / Emily Hawkes

Tips

Add your favorite fruit or flavor to switch this pudding up—from chocolate to bananas, or blackberries to strawberries—it's up to you to decide.
This vegan vanilla pudding will keep for 2 to 3 days in the refrigerator. This pudding will not freeze well due to the cornstarch in it.
If you have a vanilla bean, you can use that instead of the extract for a stronger vanilla flavor. Simply split it down the middle, scrape out the fragrant seeds, and add it at step 2 so the flavors can integrate.

Vegan Banana Cake

Nutrition Facts (per serving)
140	Calories
2g	Fat
26g	Carbs
4g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	140
% Daily Value*
Total Fat 2g	3%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 124mg	5%
Total Carbohydrate 26g	9%
Dietary Fiber 1g	2%
Total Sugars 20g
Protein 4g
Vitamin C 0mg	0%
Calcium 150mg	12%
Iron 1mg	3%
Potassium 152mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.