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Forget boxed mixes or pre-packaged pudding cups-this quick and easy homemade Vegan Vanilla Pudding is ultra-rich, smooth, and incredibly flavorful. Made from scratch in just 10 minutes (plus chilling time), this creamy dessert is a vanilla lover's dream-and it only requires 6 simple ingredients you probably already have in your pantry!
For a little crunch, top this vegan vanilla pudding with my pistachio cardamom granola.
I shared my Vegan Chocolate Pudding recipe years ago, and it quickly became a fan-favorite. Ever since, I've been asked over and over for a vanilla version. Well, I finally got to it! I seriously don't know why I waited so long-this pudding is ridiculously easy and tastes a billion times better than anything store-bought. I used whole vanilla beans for maximum vanilla flavor, but vanilla extract works just as well if that's what you have on hand.
It's silky, ultra-creamy texture and gives crème brûlée custard vibes. I'd happily serve this dairy-free pudding to even the fanciest of chefs-it's that good! Enjoy it on its own, layer it into parfaits, or top it with fresh raspberries and blueberries, vegan whipped cream, or vanilla wafers for a classic dessert everyone will love.
Vegan Vanilla Pudding Ingredients:
- Vanilla bean pod (or extract): Deep, aromatic vanilla flavor. The pod gives the best taste and those cute tiny black specks, but extract works in a pinch.
- Plant-based milk: The creamy base. Use your favorite kind such as soy milk, oat milk, or almond milk.
- White sugar: the perfect sweetener for a smooth, classic vanilla pudding.
- Cornstarch: The secret to thick, silky pudding.
- Salt: A tiny pinch enhances the vanilla flavor.
HOW TO MAKE VEGAN VANILLA PUDDING:
- Prep the vanilla bean (if using): Use the tip of a knife to carefully slice the vanilla bean pod in half lengthwise. Scrape out the all of black seed paste with the edge of the knife from both sides of the pod and set the seed paste aside. Discard the pod shell or save it for other recipes (see notes). (Skip this step if using vanilla extract.)
- Mix dry ingredients: In a medium saucepan (heat off), whisk together the sugar, cornstarch, and salt.
- Add liquid ingredients: Slowly whisk in the plant-based milk, making sure there are no lumps.
- Cook the pudding: Place the saucepan over medium heat, whisking constantly. As the mixture heats up, it will begin to thicken slightly and turn glossy. Once it starts to gently simmer, continue whisking and cook for 3 to 5 minutes. (It may bubble up-this is normal! It will be quite thin but will thicken further as it cools and sets.)
- Finish and cool: Remove from heat and immediately whisk in the vegan butter (if using) and vanilla bean seeds (or vanilla extract).
- Chill the pudding: Pour the pudding into a heat-safe bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Alternatively, divide the pudding evenly among 4 small bowls or glasses and cover them. Refrigerate for at least 2 hours, or overnight, until fully set.
- Serve and enjoy! Enjoy as is, or garnish with fresh berries, a dusting of cinnamon, vegan whipped cream, or crumbled vegan vanilla wafers.
This Vegan Vanilla Pudding is…
- Super quick and easy to make.
- Creamy, dreamy, and absolutely delicious!
- The perfect dessert made with pantry staples.
More vegan desserts to try:
- Chocolate Vegan Pudding
- Homemade Vegan Vanilla Ice Cream
- Vegan Vanilla Cake
- 5-Minute Chia Pudding
- Easy Vegan Lemon Curd
- 3 Ingredient Vegan Nutella
If you try this vegan vanilla pudding recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Vanilla Pudding
Forget boxed mixes or pre-packaged pudding cups-this quick and easy homemade Vegan Vanilla Pudding is ultra-rich, smooth, and incredibly flavorful. Made from scratch in just 10 minutes (plus chilling time), this creamy dessert is a vanilla lover's dream-and it only requires 6 simple ingredients you probably already have in your pantry!
Servings:
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Ingredients
- ½ cup white sugar
- ¼ cup cornstarch
- 1 pinch salt
- 2 ½ cups plant-based milk, (such as oat or soy)
- 2 tablespoons vegan butter, (optional, for extra-creaminess)
- 1 vanilla bean pod, seeds scraped (or 2 teaspoons vanilla extract)
Instructions
- Prep the vanilla bean (if using): Use the tip of a knife to carefully slice the vanilla bean pod in half lengthwise. Scrape out the all of black seed paste with the edge of the knife from both sides of the pod and set the seed paste aside. Discard the pod shell or save it for other recipes (see notes). (Skip this step if using vanilla extract.)
- Mix dry ingredients: In a medium saucepan (heat off), whisk together the sugar, cornstarch, and salt.
- Add liquid ingredients: Slowly whisk in the plant-based milk, making sure there are no lumps.
- Cook the pudding: Place the saucepan over medium heat, whisking constantly. As the mixture heats up, it will begin to thicken slightly and turn glossy. Once it starts to gently simmer, continue whisking and cook for 3 to 5 minutes. (It may bubble up-this is normal! It will be quite thin but will thicken further as it cools and sets.)Finish and cool: Remove from heat and immediately whisk in the vegan butter (if using) and vanilla bean seeds (or vanilla extract).
- Chill the pudding: Pour the pudding into a heat-safe bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Alternatively, divide the pudding evenly among 4 small bowls or glasses and cover them. Refrigerate for at least 2 hours, or overnight, until fully set.Serve and enjoy! Enjoy as is, or garnish with fresh berries, a dusting of cinnamon, vegan whipped cream, or crumbled vegan vanilla wafers.
Notes
Ways to Use Leftover Vanilla Bean Pod
Don't toss the pod! Try one of these easy ideas:- Vanilla Extract: Place pod in a small sealable bottle or jar with ½ cup (120ml) vodka, making sure it's fully submerged. Let sit for 6+ weeks, shaking occasionally, until dark and fragrant. Leave the pod in for continuous flavor infusion. Use in baked goods, pancakes, oatmeal, or homemade ice cream.
- Vanilla Sugar: Bury pod in 1 cup (200g) sugar in a sealable jar for 1-2 weeks, shaking occasionally. Leave the pod in to deepen the flavor over time. Use in coffee, tea, oatmeal, or sprinkle on fruit, toast, or baked goods.
- Vanilla Syrup: Simmer 1 cup (200g) sugar + 1 cup (240ml) water with pod for 5 minutes, then remove the pod. Let cool, then store in a sealable bottle. Drizzle over pancakes, waffles, oatmeal, yogurt, or use in coffee, tea, or cocktails.
- Infused Milk: Simmer pod in 2 cups (480ml) plant-based milk for 5 minutes, then strain out the pod. Use in coffee, hot chocolate, cereal, pudding, or baking.
- Maple Syrup: Drop pod into ½ cup (120ml) maple syrup, making sure it's fully submerged. Let sit for 1-2 weeks, shaking occasionally. Store in the fridge and leave the pod in for ongoing flavor infusion. Use over pancakes, waffles, roasted sweet potatoes, or as a glaze for baked goods.
- Vanilla Salt: Place the pod on a plate or wire rack and let it sit at room temperature for a few days until completely dry and brittle. Then blend with ¼ cup (60g) flaky salt in a food processor or spice grinder. Use as a finishing salt for cookies, brownies, caramel, hot chocolate, or sprinkle on fruit.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 243kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 130mg | Potassium: 210mg | Fiber: 1g | Sugar: 29g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 207mg | Iron: 1mg
Philip says
Hello, I followed your recipe to the letter and my pudding never thickened. It was of pudding consistency when I took it off the heat. I let it cool on the counter then put it in the fridge and after 24 to 48 hours it now has the consistency of milk.
Do you know where I could have went wrong? It does however taste great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Philip! I’m glad it tasted good, but it definitely should thicken. Most likely it didn’t simmer long enough (it needs to bubble to activate the cornstarch), or the cornstarch amount got mis-measured. Next time, make sure it comes to a gentle simmer while whisking, and cook for an extra 2–3 minutes once thickened 🙂
Corinne says
Made the recipe-absolutely delicious!! Thank you so much! Is it possible to use maple syrup instead of sugar? Just curious-thanks😊
Corinne
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it, Corinne! You can swap in maple syrup, but you’ll need to reduce the plant-based milk slightly so it still thickens properly. Start with 2 cups plant-based milk and adjust from there 😊
Rpg says
is it okay to use unsweetened plant-based milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes it is! That's what I use. You get the sweetness from the added sugar. Enjoy!
Aubrey says
I made this and said after trying it "this is going to be problem" lol I had to hold myself back from eating it before the pudding even set - so delicious and easy!
Jess @ It Doesn't Taste Like Chicken says
Hahaha! What a delicious problem though!
Lizzie says
OMG I made vanilla pudding!! I so missed vanilla pudding for all these years. This is so delicious!!! For Neal's serving, I chopped up bananas!!!!!! JOY!!!!JOY!!!!JOY!!!!JOY!!!!JOY!!!!JOY!!!!JOY!!!!JOY!!!!JOY!!!!JOY!!!!JOY!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY!!!!! So thrilled you loved it so much Lizzie!! 🙂
Ellen Walberg says
THANK YOU SO MUCH. I'm one of the people that asked for vanilla pudding as I really miss anything vanilla! I can't wait to make it. Thank you again!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I hope you love it Ellen!!
Faye Melvin-Brown says
Delicious 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it Faye!
TofuAnnie says
Hi! When I click to print, the image seems to be gone. Would you take a look at it; it might just be me, but I thought I should ask.
Please delete this if I'm a little crazy today! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi TofuAnnie! When you click the print button, a new printer-friendly version of the recipe will pop up in a new window. At the top of this page you will see check boxes that you can click to show or not show the images. Let us know if that helps!