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?
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! ⇓
- 2 egg yolks
- 2 1/2 Tbs cornstarch
- 1 3/4 cups unsweetened almond milk (plain or vanilla)
- 1/16 tsp salt
- 2 1/2 Tbs sugar (white or raw)*
- 2 tsp vanilla extract
- 1 Tbs refined coconut oil (if you aren’t dairy-free, you can also use butter)
- 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 3/4 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 1/2 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!
*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: 1/4 Red, 1 Tsp, 2 Sweetener Tsp
Weight Watchers Smart Points:
- Blue Plan: 5 points
- Purple Plan: 5 points
- Green Plan: 6 points
Nutrition Information:Yield: 4 Serving Size: about 1/2 cup
Amount Per Serving: Calories: 120Total Fat: 7g