Author: Let me show you how to create the perfect vegan pudding! Bursting with the most amazing flavor, Easy Vegan Chocolate Pudding requires just 6 ingredients and takes less than 10 minutes to make! This vegan pudding recipe is super creamy chocolatey goodness and it's 20 thousand times better than those store-bought cups. The perfect addition to your school or work lunchbox, or for an easy dessert or snack! Easy Vegan Chocolate Pudding for the win!
Whether you're staying at home, or back to school time is right around the corner. Every kid (or kid at heart) deserves a special lunchtime treat. So to celebrate, I wanted to make a kid-friendly recipe, and nothing says lunchbox more to me than these little chocolate pudding cups.
This chocolate pudding recipe is also waste-free (no disposable packaging), naturally gluten-free, vegan (meaning it's dairy-free and egg-free), and it's so incredibly lush and chocolatey rich. Win win win!!!
I used these cute little reusable pudding cups which will also be perfect for vegan yogurts, dressings, small snacks, and sauces. The individual servings are so fun and are prefect for snacking, but you can also store it in any sized container you like.
Chocolate pudding is lovely served still warm, but you can stash it in the fridge for up to a week. Prep the chocolate pudding on the weekend and enjoy this little pick me up all week long. 🙂
To Make Easy Vegan Chocolate Pudding:
In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Add the plant-based milk and whisk to combine.
Put the pan over medium heat and bring to a simmer while whisking often.
Continue to simmer for about 3 minutes until the pudding is slightly thickened and glossy looking. It will thicken more as it cools. Remove from heat and whisk in the vegan butter and vanilla extract. Divide into ramekins, jars, pudding cups, or pour all of it into a large heat proof bowl. Enjoy still warm or cover with plastic wrap and let chill in the fridge for a few hours or overnight until chilled. Store in the fridge for up to one week.
This vegan chocolate pudding has the smoothest, most amazing texture and flavor and would be perfect paired with my vegan egg salad sandwich, a vegan baloney sandwich, tofu caesar wrap, or vegan alphagetti.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Chocolate Pudding
Servings: (makes about
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Ingredients
- ⅔ cup white sugar
- ¼ cup cocoa powder
- 3 tablespoons cornstarch, (sub arrowroot powder if preferred)
- 2 ½ cups plant-based milk, (such as soy or oat)
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
Instructions
- In a medium sauce pan, whisk together the sugar, cocoa, and cornstarch until there are no lumps. Add the plant-based milk and whisk to combine.
- Put the pan over medium heat and bring to a simmer while whisking often. Continue to simmer for about 3 minutes until the pudding is slightly thickened and glossy looking. It will thicken more as it cools. Remove from heat and whisk in the vegan butter and vanilla extract. Divide into ramekins, jars, pudding cups, or pour all of it into a large heat proof bowl. Enjoy still warm or cover and let cool in the fridge for a few hours or overnight until chilled. Store in the fridge for up to one week.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Lyn says
Perfect the 2nd time. It was operator error ☺️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I'm so glad you figured it out, Lyn! 😊 Thanks for coming back to let me know.
Lyn says
What went wrong?! I followed instructions perfectly and I now have chocolate milk. Even after 3 hours in the fridge it hasn’t set. First fail with a recipe of yours Sam. I had dental surgery and was really looking forward to some decadent pudding 😫
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lyn! Oh no, I'm so sorry to hear that, especially after your dental surgery! 💛 Since this pudding is thickened with cornstarch, it should set up nicely, so it sounds like either the cornstarch measurement may have been off or it didn't simmer quite long enough for the cornstarch to fully activate. It should come to a gentle simmer and cook for about 3 minutes until it looks glossy and slightly thickened before removing it from the heat. Can I ask what kind of plant-based milk you used? I'd love to help troubleshoot!
Lyn says
I used soy milk. I know I must have done something wrong because your recipes are on repeat because they’re so good! I’ll try again for sure