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This almond milk pudding is a great healthy dessert. You won’t miss the dairy in this rich, delicious dairy-free chocolate pudding.
Pudding is one of the foods people miss most when they go dairy-free. The creamy texture of pudding is classic comfort food.
Can You Make Pudding with Almond Milk?
The answer is yes, you definitely can make pudding with almond milk. This vegan chocolate pudding doesn’t use eggs, which are traditionally used to give pudding its characteristic texture.
Instead, you’ll need a starch for thickening this recipe, and a banana helps give it extra creaminess and sweetness. I use arrowroot starch, but tapioca starch or non-GMO cornstarch are other options. And if you don’t want to use banana, you can skip it and add a little extra starch.
I use homemade almond milk for this pudding. This milk is so easy to make from scratch, and it costs just $.31 per cup. We make several batches each week in my house.
Store-bought almond milk is also an option. If you want to go that route, I recommend looking for an organic version with a short ingredient list.
It took lots of experimentation to get this chocolate almond milk pudding just right, and my family definitely enjoyed the process. Each practice batch disappeared quickly from my fridge, and I finally got the texture just right. Even the dairy-eating members of my family enjoy this vegan pudding.
This is a delicious, healthy dessert that everyone will love. Make it ahead of time and pull it out of the fridge when you’re looking for a sweet treat.
Almond Milk Pudding
- 3 cups almond milk divided
- 1/3 cup arrowroot starch
- 1 ripe banana
- 1/2 cup pure maple syrup
- 1/3 cup cocoa powder
- 1/2 tsp salt
- In a small bowl, whisk together 1/2 cup of almond milk and 1/3 cup arrowroot starch. Set aside.
- In a blender, combine the remaining 2 1/2 cups of almond milk along with the banana, maple syrup, cocoa powder, and salt.
- Transfer the blender mixture to a medium saucepan. Cover the pan and heat the mixture over medium heat. When the mixture begins to bubble, remove the cover and slowly add the arrowroot mixture to the pan and whisk. Heat for an additional 3 minutes (uncovered), whisking constantly, until slightly thickened. The mixture should stick to the back of a wooden spoon.
- Transfer the pudding to a glass container (or similar). Let it cool for a few minutes, then cover and refrigerate for several hours to thicken.
This recipe costs $3.37 to make using homemade almond milk, or $.56 per half cup serving. Try this chocolate almond milk pudding for a guilt-free vegan dessert.