Simple Creamy Dairy-Free Vanilla Pudding

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While I was flaring and in the hospital this past July-September and could only stomach soft foods, I always looked forward to this dairy-free vanilla pudding that my husband and dad would make for me. Sometimes it’s the simple pleasures in life that can mean the most. After recovering and getting back in the kitchen I wanted to recreate this pudding, but making it creamier and smoother for a better texture and finish. 

It took some trial and error, but I have finally found the right proportions for the perfect creamy dairy-free pudding! Warm vanilla, smooth cashew milk, rich egg yolks, and floral honey all give this pudding flavor and a thick, yet smooth texture.   

If you prefer a looser pudding, after cooking pour your liquid into a larger container, freeze for two hours, and then blend before pouring into the containers you would like to serve it in. This will give an airier texture more like a mousse especially after it sits in the fridge for a few hours. 

This pudding is great for kids’ lunches, when you aren’t feeling well, or just want something cold, sweet and creamy. I also like to change up this recipe by adding sliced bananas to make more of a banana pudding. You can get creative with flavors or toppings to make it your own. Enjoy! 

                                                               

Simple Creamy Dairy-Free Vanilla Pudding

Serves 10
Prep: 5 min
Cooking: 10 min
Freezing: 2 hours
Total: 2 hours 15 min   
Beginner

Ingredients:

4 egg yolks 

4 cups cashew milk, no additives or thickeners 

½ cup honey 

1 ½ Tbsp. vanilla extract

¼ tsp. salt 

4 tsp. gelatin, plain

  Method Of Prep:

  1. Gather and prep ingredients.
  2. In a large bowl add egg yolks and break them up with a whisk.
  3. Add in half your cashew milk and whisk to incorporate.
  4. Now add in the rest of your cashew milk, honey, vanilla extract, and salt. Whisk until the honey is completely incorporated into the mixture.
  5. Next, slowly pour your gelatin in while whisking continuously to avoid any large clumps. If you add all the gelatin at once it will clump up.
  6. Pour mixture into a medium pot and put over medium-high heat until it begins to boil. Remember to stir occasionally so the cashew milk doesn’t scorch.
  7. Once it has come to a boil, turn off your heat and let the mixture rest for ten minutes.
  8. After time has elapsed, pour into whatever container you plan to serve them in. I like to use four ounce jars.
  9. Place in the freezer for two hours or until firm and gelatin has set.
  10. Let sit at room temp for ten to fifteen minutes to defrost a bit if enjoying straight from the freezer. Otherwise, place in the fridge to enjoy later.
  11. Store covered in the fridge for up to four days. Enjoy!

                   

Nutrition Facts: 
Calories- 94
Carbs- 14.5 g
Fat- 2.6 g
Protein- 2.9 g