This 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!
When I first shared my pumpkin pudding recipe, 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.
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&A and then I'll show you how to make it!
What is pudding?
In the U.S., pudding is a custard-like dessert made of milk, sugar, egg yolks, and thickener.
Is Dairy-Free Vanilla pudding healthy?
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 🙂
Will this 21 Day Fix Vanilla Pudding create a "skin" on top as it cools?
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.
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!
Will pudding thicken as it cools?
Yes! This pudding will be a thick, sauce-like consistency before it's refrigerated, but quite a bit thicker once it's cold.
Can you freeze pudding?
Yep!
Aside from eating this Dairy-Free Vanilla Pudding by itself, what else can be done with it?
SO many things!
- Serve it with whatever kind of fruit you like (pro tip: bananas + this pudding = pure freaking magic).
- Use it as a pie filling (the crust from this Pumpkin Custard Tart recipe would be incredible with it!)
- Make parfaits with the pudding, fruit and coconut whip like I did in the top photo - so good! You can either make your own coconut whipped cream (which is super easy!) from this Banana Cupcake recipe, or you can pick up some of the coconut whip from the freezer aisle (it's similar to cool whip)!
- It would also be great thinned out over pancakes, waffles (like these delish GF Waffles from my friend Nancylynn!), or as a filling for crepes!
- You can also use this as a base recipe for different flavor variations, go nuts! This Pumpkin Pudding is a fave of mine!
How to make the BEST Dairy-Free Vanilla Pudding:
To a medium pot, add your egg yolks, cornstarch and a splash of almond milk and whisk together.
Whisk in the sugar, salt, vanilla and the remaining almond milk.
Cook over medium heat, whisking constantly until bubbling...
Then cook another 2 minutes until thickened to a very thick sauce consistency (it'll thicken up more when refrigerated).
Turn off the heat and stir in the coconut oil. Immediately pour into the containers of your choosing and refrigerate until set!
Top with whatever you like (or don't!) and enjoy!
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 my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
Don’t forget to save the BEST Dairy-Free Vanilla Pudding recipe to Pinterest! ⇓
📖 Recipe
Dairy-Free Vanilla Pudding Recipe {21 Day Fix | Weight Watchers}
This Dairy-Free Vanilla Pudding is quick and easy to make, plus it's a great base recipe for so many different flavors! Perfect for cooking with kids, too.
Ingredients
- 2 egg yolks
- 2 ½ Tbs cornstarch
- 1 ¾ cups unsweetened almond milk (plain or vanilla)
- 1/16 teaspoon salt
- 2 ½ Tbs sugar (white or raw)*
- 2 teaspoon vanilla extract
- 1 Tbs refined coconut oil (if you aren’t dairy-free, you can also use butter)
Instructions
- In 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.
- 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!
Notes
*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: ¼ Red, 1 Tsp, 2 Sweetener Tsp
Weight Watchers Smart Points Link:
Nutrition Information:
Yield: 4 Serving Size: about ½ cupAmount Per Serving: Calories: 120Total Fat: 7g
Kristen says
This is a very nice recipe. Made with maple syrup. I don't Saran Wrap and no skin formed. Still lovely 2 days old. I blended in a strawberry and some raspberries today, will see how it turns out.
Donna Milner says
Can you use coconut or rice milk? We are allergic to almonds.
Stephanie says
Those should work fine!
Cassandra Hodges says
Can we make this recipe with lactose free milk?
Stephanie says
Hi! I haven't personally tested this, but I'm told it should work fine!
Cindy says
Did you make this with a shelf stable almond milk?
Stephanie says
No, I used refrigerated almond milk.
Mishy D says
Will this work with coconut milk?
Stephanie says
You can substitute coconut milk drink (the kind that is in the same type of carton as almond milk). You could also substitute 1 can of full fat coconut milk, however if you're doing 21 Day Fix, you'll have to add a blue container to your counts. 🙂
Nora says
So yummy and easy! I skipped the butter and was still great. Thanks!
Stephanie says
I'm so glad!!
Regina says
Arrowroot or tapioca starch instead of cornstarch?
Stephanie says
Hi! I've never tested with either of these, but according to the Google machine, arrowroot should work well, but you'll use less - for this recipe, try using 5 teaspoons instead of the 2 1/2 Tablespoons listed.
Virginia Brooks says
If 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.
Stephanie says
Oh good to know, I've never heard that! Thanks so much for sharing!
Abby says
No it has nothing to do with the Almond milk being shelf stable. The only time you have to worry about it not setting is if you are using regular instant pudding mix bc those are usually formulated to work with the proteins in cows milk. That’s for ALL plant based milks not just shelf stable ones. Not all instant puddings are like that tho you just gotta do your research and always use less almond milk bc it’s much thinner and has less fat and almost no protein. Honestly soy is a way better option bc it has the most similar nutritional content to diary. It’s what I use, preferably the unsweetened organic kind that’s just soybeans and water. Trader Joe’s is my favorite. That said for from scratch pudding it really doesn’t matter what milk you use as long as the recipe was created for that milk in mind or you use ones that’s similar to that milk. This recipe is from scratch and so it really shouldn’t matter what milk you use and whether it’s shelf stable or not. The shelf stable almond milks aren’t any different from the refrigerated ones bc it’s the packaging that’s different not the milk. They use aseptic packaging which is a process where it’s packaged in a completely aseptic environment to make it shelf stable. If it didn’t set it’s prob bc you didn’t cook the mixture long enough to activate the corn starch or your ingredient amounts were off. Always best to weigh ingredients especially dry ones.
On another note this recipe looks awesome and I will def try it!! If I were to add protein powder I’m assuming I would just add it at the end after cooking or possibly after it sets even? It looks super good as is but I’ve been trying to gain muscle so I’m adding protein wherever possible. Thanks for sharing!
martiheg says
I used 1 Tbl white sugar and 1-1/2 Tbl dark brown sugar and it really upped the flavor. Keeper recipe. Thanks!
Stephanie says
I'm so happy to hear it! Great idea to try it with some dark brown sugar!
Gigi says
I’m trying with coconut or maple sugar as I can’t have white sugar! Cheers!
Amanda says
So, 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? 🤷♀️
Stephanie says
Hmm... I'm not sure! I always stick it in the fridge right away so I'm not sure if it was letting them sit out for a bit first or not, but I'd say that's possible. As far as a fix, my first thought is that it could be thickened after the fact using a little xanthan gum (though living off-grid, I'm sure your storage area is tight and you probably don't have that on hand). Sorry I'm not more help, this is a new one for me!
Abby says
From my experience as a pastry chef I’d say you just didn’t cook it long enough or it didn’t get cold enough in the fridge. But even then it would just not get thicker, it still shouldn’t be runnier. Is there any chance water from the ice seeped into the container? Idk how tightly you sealed it so that might not be possible. Could it have also frozen maybe? Sometimes stuff like that has a weird texture when you freeze and thaw it bc it can separate from the emulsion breaking. Did you try and stir it bc it might just seem runnier bc the liquid rose to the top and the thicker part is at the bottom. If that’s the case then you should bring it to room temp and stir it should fix the problem. If the whole thing is runnier than I have no idea lol I agree tho Xanthan Gum can do wonders and you only need a tiny pinch to thicken a lot of liquid. It helps makes homemade ice cream super creamy too. That’s crazy you only have a cooler that must be so much work switching out the ice packs. How do you freeze the ice packs without a fridge? I got mad respect for ppl who live off the grid. Good for you!!
Beth says
This is delicious and exactly what I needed! Thank you so much for sharing!!
Stephanie says
You're so welcome, I'm so happy you loved it!!
Kerrie says
Can this be used as a pie filling?
Stephanie says
Hi! I'm sorry I'm so late getting back to you! I've never used it as a pie filling, but I think it would work fine (though I might cut back on the milk a little so it would set up a bit more).
Carlie says
Just a thought … you could make some whipped cream and fold the pudding in and then set it up in a pie crust!
Debbie says
Hi!
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.
Stephanie says
Hi! I haven't tried it myself, but I think it should work fine!
Sarah says
Hi, have you ever multiplied the recipe? I'm planning on multiplying by 6 and wonder if you have any wisdom about that.
Stephanie says
Hi! I haven't, but I think it should work fine, it'll probably just have to cook quite a bit longer.
CarolAnn says
Why refined coconut oil? Will unrefined work?
Stephanie says
Hi! It's because refined coconut oil doesn't taste like coconut at all, but unrefined does taste like coconut. If you don't mind it being more like coconut-vanilla pudding (which sounds delish to me!) then you can definitely use the unrefined. Also if you aren't dairy-free you could use butter instead. You can also leave the oil out altogether if you prefer 🙂
Angela says
Just wanted to say that this is fantastic!!
Stephanie says
Thank you so much! I'm so happy you loved it!
April says
This is great!! Do you have any idea of how this could apply to the 2B mindset?
Stephanie says
I'm so glad you enjoyed! I don't think something like this fits into the plate-it method, so my thought is you could either have it as an occasional treat and track it, or consider it an accessory that you have with your fruit for your snack, breakfast or lunch (and of course track that to make sure it doesn't change anything for you, especially if you're having it often). Hope that helps!
Brienna says
Yum! I wonder if there’s a way to make this into a chocolate pudding!
Stephanie says
I think so, I'm going to work on it!
Paulette Lambert Lambert says
Chocolate for sure. My mother in-law’s recipe for vanilla or chocolate pudding was always used for her cream pies. ❤️