I’ve tried to make vegan pudding in the past. It turned out rubbery and weird. Thanks to Mama Pea, this recipe for Truly Chocolate Pudding is both easy and tasty! The hardest part of this recipe? Waiting for the cashews to soak.
No tofu, no weird agar agar flakes (that I’m always too impatient to melt and cook properly), just cornstarch. It was a bit overpowering on the cinnamon (damn Penzeys quality) but I really loved it. I used semi-sweet chocolate, both agave and maple syrup and it was fab. Totally going on to my “must make a lot” list.
Truly Chocolate Pudding
inspired by True Food Kitchen’s Dairy-Free Organic Chocolate Pudding
- 1 1/2 c. unsweetened almond milk
- 1/2 c. agave, maple syrup or a combination of both
- 3 T. cornstarch
- 1/4 c. cashews (soaked in water for a couple hours)
- 1/2 c. non-dairy semi-sweet chocolate chips
- 2 t. vanilla extract
- 1/2 t. cinnamon
- 1/4 c. dry-roasted, salted pistachios
In a medium saucepan, combine milk, syrup and cornstarch.
Whisk together completely until there are no lumps.
Bring mixture to a boil over medium heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon.
Remove from heat and set aside.
Drain soaked cashews and place in the bottom of a high speed blender or food processor.
Add chocolate, cinnamon and vanilla.
Finally, pour hot milk mixture over the top and blend on high speed until mixture is completely smooth.
The pudding will seem thin, but not to worry, it will thicken upon cooling.
Pour the pudding into four ramekins or serving dishes and allow to cool at room temperature for about 15 minutes.
Transfer pudding to the refrigerator for two hours, or until pudding is set and completely chilled.
Top each bowl with a couple tablespoons of pistachios and serve.