Name: The BEST Dairy-Free Vanilla Pudding Recipe - The Foodie and The Fix
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The BEST Dairy-Free Vanilla Pudding Recipe - The Foodie and The Fix

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×Published: · Modified: by · · This post may contain affiliate links Jump to RecipeThis easy Dairy-Free Vanilla Pudding recipe is crazy-delicious and takes just minutes to make using ingredients you probably have on hand! It's also gluten-free, 21 Day Fix approved and Weight Watchers friendly!Hey guys! I'm super pumped to share this dairy-free vanilla pudding with you because I just know you're going to love it!&nbsp;When I first shared my , it was such a hit with you guys that I knew I had to work on some more puddings - plus they're just so fun and easy to make! Not to mention that if you're like me, you probably always have the ingredients on hand, so it really doesn't get any better than that.&nbsp;This Dairy-Free Vanilla Pudding is equally as delicious as the pumpkin pudding and just endlessly versatile. It's full of incredible vanilla flavor, creamy-delicious with the perfect amount of sweetness - are you craving this as hard as I am yet??Oh, and as a bonus, it comes with free nostalgic vibes ♥Anyway, without further ado, let's get to some Q&amp;A and then I'll show you how to make it!In the U.S., pudding is a custard-like dessert made of milk, sugar, egg yolks, and thickener.&nbsp;While this dairy-free vanilla pudding is a treat, it's pretty healthy as desserts go! And I love making things like this myself because I can pronounce everything that's in it!Aside from this recipe being dairy-free, it's also gluten-free, 21 Day Fix approved and Weight Watchers friendly! All counts and points are in the recipe card 🙂&nbsp;It will - if you don't want that to happen, after you put the pudding into whatever container(s) you chose, be sure to put plastic wrap over it, but push it down so that the plastic wrap is directly touching the pudding.&nbsp;If I'm making a parfait like in the top photo of this post, I like to put all of the pudding together in one big dish, put the plastic wrap on it as described above, then after it has refrigerated and is cold, remove the plastic wrap and give the pudding a good whisk. Then serve it however I like!Yes! This pudding will be a thick, sauce-like consistency before it's refrigerated, but quite a bit thicker once it's cold.Yep!SO many things!&nbsp;If you guys give this Dairy-Free Vanilla Pudding recipe a try, please let me know what you think!! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in&nbsp;my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;Continue to ContentIn a medium pot (with the heat off) whisk together the yolks, cornstarch, and a splash of the milk (just a few tablespoons, but I don't measure this) from your 1 ¾ cups until smooth (if you put all of the milk in at once the cornstarch will clump up). Then whisk in the salt, sugar, vanilla and remaining almond milk.&nbsp;Put your burner on medium heat and bring the mixture to a bubble, stirring, and cook until thickened. Turn off the heat and whisk in the coconut oil.Immediately divide the mixture (about ½ cup each) between 4 small bowls or ramekins and refrigerate (or you can be like me and just eat it warm!) for at least 2 hours to chill and set. If you don’t want the “skin” to form on your pudding, be sure when you cover your puddings with plastic wrap, that you press the plastic wrap gently onto the top of the pudding so no air can get to it. Enjoy!*you can substitute maple syrup or honey, but those will change the flavor of the pudding if you were looking for a straight vanilla flavor – though honey or maple-flavored puddings are also delish, so feel free to switch it up!21 Day Fix Container Counts per Serving:&nbsp;¼ Red, 1 Tsp, 2 Sweetener TspWeight Watchers Smart Points Link:This site uses Akismet to reduce spam. Learn how your comment data is processed.So yummy and easy! I skipped the butter and was still great. Thanks!ReplyArrowroot or tapioca starch instead of cornstarch?ReplyIf you used shelf stable almond milk that might be the problem. When I looked up how to make cook and serve pudding they said to not use shelf stable milk. It won't set up.ReplyI used 1 Tbl white sugar and 1-1/2 Tbl dark brown sugar and it really upped the flavor. Keeper recipe. Thanks!ReplySo, to start with, this tastes really great! But I let it cool a little at room temp before putting it in our cooler (we love off grid and don't have a fridge...just a cooler with icepacks). The next day I took it out, and it is way runnier than when I put it in. Any ideas? 🤷‍♀️ReplyThis is delicious and exactly what I needed! Thank you so much for sharing!!ReplyCan this be used as a pie filling?ReplyHi!I can’t wait to try this, but I am wondering if I can use Ripple (pea protein based) milk substitute instead of almond milk? My toddler doesn’t do well with almond milk but likes the Ripple.ReplyHi, have you ever multiplied the recipe? I'm planning on multiplying by 6 and wonder if you have any wisdom about that.ReplyWhy refined coconut oil? Will unrefined work?ReplyJust wanted to say that this is fantastic!!ReplyThis is great!! Do you have any idea of how this could apply to the 2B mindset?ReplyYum! I wonder if there’s a way to make this into a chocolate pudding!ReplySkip to Recipe

×Published: · Modified: by · · This post may contain affiliate links Jump to RecipeThis easy Dairy-Free Vanilla Pudding recipe is crazy-delicious and takes just minutes to make using ingredients you probably have on hand! It's also gluten-free, 21 Day Fix approved and Weight Watchers friendly!Hey guys! I'm super pumped to share this dairy-free vanilla pudding with you because I just know you're going to love it!&nbsp;When I first shared my , it was such a hit with you guys that I knew I had to work on some more puddings - plus they're just so fun and easy to make! Not to mention that if...

The BEST Dairy-Free Vanilla Pudding Recipe - The Foodie and The Fix

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