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This vegan vanilla pudding is packed with flavor, but it's super quick and easy!
Follow along with the recipe on my website: https://www.stephsunshine.com/vegan-life/vegan-vanilla-pudding
Search all my recipes here: https://www.stephsunshine.com/vegan-life/all-recipes
Find me on the socials (IG, Pinterest, TikTok, FB) @msstephsunshine
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0:00
Hello my vegan foodies! Today we are going to make a simple, easy, and delicious dessert
0:07
vegan vanilla pudding. So let's get started! I've got a medium saucepan here on the stove
0:13
and I'm adding a third of a cup of brown sugar, two and a half tablespoons of cornstarch
0:18
half a teaspoon of nutritional yeast, and a quarter teaspoon of salt to my saucepan
0:24
And I'm gonna really whisk this up well. I want to make sure that all the little clumps are
0:29
completely broken up, especially the cornstarch, because clumps of cornstarch are not tasty
0:38
Once that's well mixed, I'm going to add a can of full fat coconut milk
0:43
and whisk the crap out of it until everything is fully dissolved. You could also use a blender
0:49
to do this if you want, but I always prefer to have fewer dishes to wash
0:53
Okay, now that this is nice and smooth, I'm gonna turn the heat to medium and I'm gonna keep
1:03
whisking this as it heats up. If you don't whisk it while it's heating, the cornstarch will tend
1:08
to settle on the bottom and your pudding will end up kind of uneven. So we're just gonna whisk whisk whisk
1:15
And what I'm looking for is the pudding to get thick and just start to bubble
1:24
So you can see here that it's thickened a little, but I don't have any bubbles yet
1:31
And at this point we're getting some steam, but still no bubbles. And okay, we've got a little
1:37
bit of bubbling, so now I'm gonna turn the heat down to medium low and I'm gonna set a timer for
1:44
three minutes. And I'm just whisking that until the three minutes is up
1:54
Now the three minutes are up, so I'm gonna take it off the heat and I'm stirring in a tablespoon of vanilla and just a little more whisk whisk whisk
2:05
All right, now I'm just transferring the pudding over to a large bowl here. You'll probably need
2:11
a spatula to get all of it out of the pan. And then I will just let this sit at room temperature
2:18
for 30 minutes to cool off. After the 30 minutes, then I'm going to cover it with some plastic wrap
2:26
And we want to prevent a film from developing on top of the pudding, so I'm going to get the
2:32
plastic wrap right on top of the surface of the pudding here. Sorry for the weird focus, sometimes
2:38
it's a little hard to cook and be your own cameraman. Anyway, now this will all just go into the refrigerator for about an hour or so
2:50
All right, my pudding is chilled now, so I'm just going to put it in these little jars here with a
2:56
piping bag. When I did the photos for this recipe, I put layers of raspberries and vegan whipped cream
3:03
in between the pudding, but I forgot to buy it this time. So I just used some sliced almonds
3:09
chocolate chips, and rolled oats to make some layers for my pudding. Less colorful, but still delicious
3:21
And there you go, my crazy looking pudding jars with oats and chocolate chips
3:28
What I love about this pudding is how flavorful it is. The brown sugar
3:32
nutritional yeast, and vanilla all just create this really rich flavor, and it's super quick
3:39
and easy to make when you have a craving for something sweet. That wraps up this video
3:45
Thank you so much for watching, and I'll see you next time
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