• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts

    Vegan Vanilla Pudding

    Published: Jun 11, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Vanilla Pudding

    This vegan vanilla pudding is smooth and creamy and so easy to make with 6 simple ingredients. Serve topped with vegan whipped cream for a fabulous dessert.

    Vegan vanilla pudding topped with vegan cream and crushed cookies in small serving glasses.

    Ever since making our vegan chocolate pudding recipe I knew we needed to make a vegan vanilla pudding.

    It’s divine served with vegan whipped cream (and some crushed Golden Oreo cookies on top) but you can also use it in other desserts such as vegan banana pudding.

    What’s also great is that it keeps super well in the fridge for up to a week, so you can make up a batch and take care of your dessert needs ahead of time! Meal planning win.

    Also check out our vegan custard which is made in a similar way to these puddings but works wonderfully poured over other desserts like vegan sticky toffee pudding.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan vanilla pudding.

    Ingredient Notes

    • Vegan butter – can be swapped for coconut oil, though vegan butter works best for flavor.
    • Cornstarch – works as the thickening agent in this pudding recipe. If you don’t want to use cornstarch you could experiment with tapioca or arrowroot, but we have not tested this ourselves.
    • Soy milk – works great for this as it’s a creamy non-dairy option, but I’m sure you could use any non-dairy milk that heats well.
    Vegan vanilla pudding topped with vegan cream in small glasses.

    How To Make Vegan Vanilla Pudding – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add white granulated sugar, cornstarch and salt to a saucepan and whisk them together.
    Two photo collage showing sugar, cornstarch and salt added to a saucepan and mixed together.
    • Add soy milk slowly and whisk it in. Heat on medium heat and whisk constantly while it heats.
    Two photo collage showing soy milk added to saucepan and whisked in.
    • Bring to the boil and let it boil for a full minute, whisking all the time, until it thickens.
    Two photo collage showing pudding mix heating in saucepan and being whisked as it thickens.
    • Remove from the heat and add vegan butter and vanilla extract and whisk in.
    Two photo collage showing vegan butter and vanilla extract added to saucepan and whisked in.
    • Pour into small glasses or ramekins and smooth down.
    • To prevent the puddings from forming a skin on top, you can top them with plastic wrap so that the plastic wrap is pressed directly onto the surface of the puddings.
    • Place into the fridge for 2-3 hours to set.
    Two photo collage showing vanilla pudding in serving glasses and then covered with plastic wrap.
    • Serve topped with vegan whipped cream and crushed Golden Oreo cookies (optional).
    Vegan vanilla pudding topped with vegan cream and crushed cookies in small serving glasses.

    Chef’s Tips

    Medium heat. If you try to speed up the process by using too high a heat, your pudding could burn. So medium heat works best.

    Stir/whisk constantly. To prevent lumps from forming you have to be hands on all the way with this pudding – whisk or stir non-stop as it heats and then as it boils and thickens.

    It must be thickened before you remove it from the heat. Usually once it reaches a boil you will need at least one full minute of boiling and whisking for it to thicken, but if it is not noticeably thickened, then you may need even a little longer.

    Plastic wrap is optional. If you don’t mind it forming a skin on top (I don’t see that as any big deal) then you don’t need to worry about the plastic wrap. But to avoid a skin from forming, covering with plastic wrap (so that it touches the surface of the pudding) works great.

    Vegan vanilla pudding in small serving glasses with one spoonful removed to show the texture.

    Make Ahead, Storing and Freezing

    Make Ahead: This vegan vanilla pudding is a perfect make ahead dessert as it needs to set in the fridge anyway, so if you want to make it the day before that will be perfect.

    Storing: These puddings will keep very well in the fridge for up to a week.

    Freezing: They are not ideal for freezing.

    Spoonful of vegan vanilla pudding.

    More Vegan Desserts

    1. Vegan Chocolate Pudding
    2. Vegan Custard
    3. Vegan Apple Crisp
    4. Vegan Bread Pudding
    5. Vegan Chia Pudding
    6. Mango Chia Pudding

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan vanilla pudding topped with vegan cream and crushed cookies in small serving glasses.

    Vegan Vanilla Pudding

    This vegan vanilla pudding is smooth and creamy and so easy to make with 6 simple ingredients. Serve topped with vegan whipped cream for a fabulous dessert.
    4.72 from 7 votes
    Print Pin Rate
    Course: Dessert, Gluten-Free
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 275kcal
    Author: Alison Andrews

    Ingredients

    • ¾ cup White Granulated Sugar (150g)
    • 3 Tbsp Cornstarch
    • ¼ tsp Salt
    • 2 ¼ cups Soy Milk (540ml)
    • 2 Tbsp Vegan Butter
    • 1 tsp Vanilla Extract

    Serving (Optional):

    • Vegan Whipped Cream
    • Crushed Golden Oreo Cookies
    Prevent your screen from going dark

    Instructions

    • Add white granulated sugar, cornstarch and salt to a saucepan and whisk them together.
    • Add soy milk slowly and whisk it in. Heat on medium heat and whisk constantly while it heats.
    • Bring to the boil and let it boil for a full minute, whisking all the time, until it thickens.
    • Remove from the heat and add vegan butter and vanilla extract and whisk in.
    • Pour into small glasses or ramekins and smooth down.
    • To prevent the puddings from forming a skin on top, you can top them with plastic wrap (optional) so that the plastic wrap is pressed directly onto the surface of the puddings.
    • Place into the fridge for 2-3 hours to set.
    • Serve topped with vegan whipped cream and crushed Golden Oreo cookies (optional).

    Notes

    1. Cornstarch – works as the thickening agent in this pudding recipe. If you don’t want to use cornstarch you could experiment with tapioca or arrowroot, but we have not tested this ourselves.
    2. Soy milk – works great for this as it’s a creamy non-dairy option, but I’m sure you could use any non-dairy milk that heats well.
    3. Vegan butter – can be swapped for coconut oil, though vegan butter works best for flavor.
    4. Make Ahead: This vanilla pudding is a perfect make ahead dessert as it needs to set in the fridge anyway, so if you want to make it the day before that will be perfect.
    5. Storing: These puddings will keep very well in the fridge for up to a week.
    6. Nutritional information is for pudding only and excludes the optional vegan whipped cream and crushed cookies.

    Nutrition

    Serving: 1Serve | Calories: 275kcal | Carbohydrates: 47.6g | Protein: 4.2g | Fat: 7.7g | Saturated Fat: 2g | Sodium: 348mg | Sugar: 37.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Katsu Curry
    Vegan Gluten Free Vanilla Cupcakes »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Chelsea says

      March 15, 2022 at 9:45 pm

      Hi! This recipe tastes PERFECT! The consistency was more jello like for me and slides off a spoon, did I cook it too long or should I reduce starch next time maybe? I did use arrowroot.

      Reply
      • Alison Andrews says

        March 17, 2022 at 9:29 am

        Hi Chelsea, it might be that the arrowroot amount was too much, I haven’t tried it with arrowroot myself so I can’t advise. So glad the taste was good though!

        Reply
    2. Deanna Wilvern says

      July 13, 2021 at 6:49 pm

      Hello Alison,
      I am very excited to try this recipe out, but before I do I have a question about the vegan butter. I would prefer not to use coconut oil, but the vegan butter I own is lightly salted. Will it make it taste different, or should I be okay using salted butter?
      Thanks and happy baking,
      Deanna

      Reply
      • Alison Andrews says

        July 14, 2021 at 10:22 am

        Salted vegan butter is absolutely perfect and what I use. 🙂

        Reply
    3. Sara says

      June 28, 2021 at 10:03 am

      This was so easy and so delicious!! I used unsweetened vanilla flaxseed milk and it came out great! Topped with some chocolate chips because why not? I really loved this recipe, it’s a new staple in my house. Can’t wait to play around with other add-ins and toppings!

      Reply
      • Alison Andrews says

        June 28, 2021 at 10:14 am

        Awesome Sara! So glad you enjoyed it! 🙂

        Reply
    4. Francine says

      June 21, 2021 at 10:46 am

      This is AMAZING! Can’t believe how easy it is to make and so much better than the store-bought puddings. Definitely a keeper.5 stars

      Reply
    5. Bonnie says

      June 19, 2021 at 4:47 pm

      This is the first time I’ve had a less than perfect result from one of your recipes. It’s didn’t set. It’s more like a lovely vanilla cream sauce. I followed it exactly. I make my chocolate pudding frequently which is similar but with more cornstarch. I’ll try again with an extra tablespoon of cornstarch. Otherwise….it will be delish drizzled on fruit salad!3 stars

      Reply
      • Alison Andrews says

        June 21, 2021 at 10:44 am

        Hi Bonnie, sorry to hear it didn’t set! I would think it might have needed to boil a bit longer. It should be quite thick before coming off the heat.

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!