Whip up the creamiest, dreamiest homemade vegan vanilla pudding in minutes with just 6 simple non-dairy and egg-free ingredients. Perfect for snacking, layering in desserts, or creating a Southern-style banana pudding everyone will love!
Vanilla pudding is one of those familiar desserts a lot of us enjoyed as kids. Unfortunately, most traditional recipes include eggs and dairy. Many packaged puddings - like Jello Vanilla Pudding - contain artificial ingredients, preservatives, and dairy. The good news is, this yummy vegan version delivers all the velvety texture and rich flavor of classic vanilla pudding using only plant-based ingredients!
This recipe is everything you want in a dairy-free vanilla pudding that tastes like the pudding of your childhood, (probably even better). It's smooth, rich, and made with basic ingredients you likely have in your kitchen. BTW, if you’re a fan of luscious & cozy homemade desserts, you’ll want to check out a few more of my favorites on the blog, like our Vegan Chocolate Pudding and Easy Pumpkin Mousse.
Why we love this recipe
- Made with just 6 basic pantry staples
- Quick & easy to prepare in about 15 minutes!
- Silky smooth, sweet, comforting, and rich in vanilla flavor
- Dairy-free, egg-free, and 100% vegan
- Easy to customize with add-ins or toppings
- Perfect for layering in trifles, pies, or banana pudding
Table of Contents
Ingredient Notes
See the printable recipe card below for quantities & details
- Sugar - granulated (we use organic granulated sugar)
- Cornstarch
- Salt
- Non-dairy Milk - use a creamy dairy-free milk like cashew, oat, or soy
- Vegan Butter - your choice
- Vanilla Extract
Instructions
- Combine sugar, cornstarch, salt, and milk in a saucepan. Place saucepan over medium heat, stir frequently to prevent pudding from scorching on bottom of pan.
2. Once bubbling and slightly thick, remove from heat. Immediately add butter and vanilla.
3. Stir until thoroughly combined. Allow the pudding to cool down in the pan or transfer into a heatproof container.
4. You can enjoy it while warm or store refrigerated. Pudding will continue to thicken as it chills. (We also made a batch of chocolate pudding and stored it in the same Souper Cube silicone container).
Top Tips for Making Vegan Vanilla Pudding
- Whisk Constantly: Stir the pudding continuously as it cooks to prevent lumps and burning.
- Chill for Texture: Let the pudding fully cool and set in the fridge for the best consistency. Don't add more cornstarch or the pudding could become gelatinous.
- Don’t Skip the Vanilla: Use pure vanilla extract (or even better, vanilla bean paste) for deep, aromatic flavor.
- Strain if Needed: For an extra-smooth pudding, strain it through a fine mesh sieve before chilling.
Serving Suggestions
This vegan vanilla pudding is versatile and can be served in many tasty ways!
Here are just a few ideas:
- Classic: Enjoy chilled in a bowl with a dollop of vegan whipped cream
- Toppings: Add fresh berries, chopped nuts, coconut flakes, or shaved chocolate
- Add-ins: Swirl in a spoonful of peanut or almond butter, jam, vegan caramel sauce, lemon curd, jam, or chocolate chips
- Parfaits: Alternate layers of pudding with granola, fruit, or cake for an eye-catching dessert
- Pie Filling: Use it as the base for a vegan cream pie or tart
- Banana Pudding: Layer with sliced bananas and vegan vanilla cookies for a Southern-style treat like the dessert in the photo below.
Vanilla Pudding FAQ's
Yes, traditional homemade vanilla pudding often contains egg yolks to add richness and help thicken the custard. In vegan versions, cornstarch or arrowroot powder replaces the eggs to create the same smooth, creamy texture - without any animal products.
Making vegan vanilla pudding from scratch is easy! This recipe is a simple combination of creamy plant-based milk (like oat, cashew, or soy) with sugar, a thickener like cornstarch, a pinch of salt, and vanilla extract. Cook the mixture on the stovetop until it thickens, then chill before serving. See the complete details in the recipe card below.
Use high-quality pure vanilla extract or vanilla bean paste for the best flavor. Add it after the pudding is cooked and removed from heat to preserve the full aromatic vanilla notes.
Oat milk, cashew milk, soy milk, or canned light coconut milk work especially well because they have a naturally creamier texture. These milks yield a smoother, richer pudding compared to thinner milks like rice or almond.
Please note: Coconut milk will likely add a noticeable coconut taste to your pudding.
Yes you can. Almond milk can be used in vegan pudding, but it’s thinner than some other plant milks. For a creamier result, use slightly less almond milk or increase the cornstarch by about ½ tablespoon.
You can use arrowroot powder or tapioca starch instead of cornstarch. Each thickener behaves a little differently, so the texture may vary slightly - arrowroot gives a glossy finish, while tapioca can make the pudding a bit more elastic.
This can happen if the pudding cooks too quickly or isn’t stirred enough. Always whisk continuously over medium heat, and if lumps form, strain the pudding through a fine mesh sieve before chilling for a silky-smooth finish.
Stored in an airtight container, homemade vegan vanilla pudding will keep for 3 - 4 days in the refrigerator. Give it a good stir before serving if it thickens further while chilling.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Homemade Vanilla Pudding (Dairy Free & Vegan)
Equipment
- 1 4 quart saucepan
- 1 whisk or silicone spatula
Ingredients
- 2 cups non-dairy milk oat, cashew, or soy
- 3 tbsps cornstarch
- ⅔ cup granulated sugar
- ⅕ teaspoon salt
- 1-½ teaspoon vanilla extract
- 1 tablespoon vegan butter
Instructions
- Combine milk, cornstarch, sugar, and salt in a saucepan.
- Place pan over medium heat, stir frequently to prevent pudding from scorching or sticking to the bottom of pan.
- Once the pudding is bubbling and slightly thick, remove from heat.
- Immediately add butter and vanilla. Stir to thoroughly combine.
- Allow the pudding to cool down until room temperature.
- Transfer the pudding to individual cups or a food-safe storage container. Cover and refrigerate. The pudding will continue to thicken as it chills.
Notes
Top Tips for Making Vegan Vanilla Pudding
- Whisk Constantly: Stir the pudding continuously as it cooks to prevent lumps and burning.
- Chill for Texture: Let the pudding fully cool and set in the fridge for the best consistency. Don't add more cornstarch or the pudding could become gelatinous.
- Don’t Skip the Vanilla: Use pure vanilla extract (or vanilla bean paste) for a deep, aromatic flavor.
- Strain if Needed: For an extra-smooth pudding, strain it through a fine mesh sieve before chilling.
Storage
This pudding keeps well in the fridge for up to 3-4 days. Store it refrigerated in covered in individual cups or a food-safe container to keep it fresh.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Connie says
Want the quickest, easiest and tastiest recipe for the best dairy-free and vegan vanilla pudding? Look no further, this is your recipe! Enjoy!