Sometimes, I make extensive, hour-long dessert recipes for a decadent treat at the end of a long day. Other times, I want something that’s quick and simple to throw together. Today’s recipe is one of those latter recipes.
As some of you may know, I’ve been on vacation, and before I left, I needed to use up a bunch of almond milk that would have gone bad while I was away. This recipe is a great way to use up some of it.
Pudding is surprisingly easy to make, and this one is delicious. It’s rich and chocolatey and, if you didn’t know it had almond milk in it and was vegan, you’d never guess it. Using chocolate almond milk gives it a bit of added richness you don’t get with normal or vanilla almond milk, but you can use whatever you like; it won’t change the recipe, just the result.
Vegan Chocolate Almond Milk Pudding
- Sauce Pan
- 1½ Cups Chocolate Almond Milk
- 3 Tbsp Sugar
- 2 Tbsp Cocoa Powder
- ½ Tsp Vanilla Extract
- 3 Tbsp Corn Starch
- 2 Tbsp Cold Water
- In a bowl, mix together the corn starch and cold water into a slurry and set aside. You'll use this later to thicken the pudding.
- Whisk together the almond milk, sugar, cocoa powder, and vanilla in your sauce pan. It might look bubbly, but that's fine.
- Whisk in the cornstarch mixture, and put the saucepan over medium-high heat.
- Stir often as the pudding heats, and whisk constantly as it thickens.
- Once thickened, about 5-8 minutes, remove from the heat. You can cool this quickly by immersing the bottom of the pan in a bowl of cold water and continuing to stir, or you can just let it cool normally. Make sure to stir occasionally to avoid letting a film form on top.
- Once cooled, transfer your pudding to a serving dish, cover with plastic wrap, and chill until you're ready to enjoy. Top with your favorite toppings, or don't, and eat!