Vegan Chocolate Pudding

One benefit of being a food blogger is getting to know all the other amazing food bloggers on the planet. If you subscribe to my weekly eNewsletter, then you “met” one of my favorites last week: The Wicked Noodle.

If you haven’t subscribed to my weekly eNewsletter, DO IT. (Kidding.) (Not really.)

So, anyway, Kristy (of the aforementioned The Wicked Noodle), has a recipe on her blog called: Chocolate Pudding…Fast. To quote:

I haven’t bought the boxed stuff in years but I do still love a good chocolate pudding. These days I’ll make it but use a fancy recipe and call it “Chocolate Pots de Creme” with only very high-quality ingredients. But then there are days when I just want a good, creamy, hot, chocolatey pudding – in about five minutes flat. Enter this recipe!

She was inspired by a recipe from Food.com, and so the inspiration continues from one foodie to another!

Vegan Chocolate Pudding

I had some leftover cashew milk after making these cinnamon sugar pancakes (sponsored  by Silk Cashewmilk) the other day, and a serious chocolate craving.  Specifically for pudding. Chocolate pudding.

Then I remembered: FIVE MINUTES AND I CAN HAVE CHOCOLATE PUDDING.

Thank you, Kristy.

We’re not vegan, but I realized after I had the bright idea to substitute cashew milk for the regular whole milk I normally use, that this chocolate pudding is not just dairy-free, it’s VEGAN.

It doesn’t use eggs like my normal puddings and custards. Nope. Just a little cornstarch, my friends.

And, best of all, this rich and creamy vegan chocolate pudding is ready in about five minutes, which is perfect for those unexpected chocolate cravings!

I bet I know what you’re having for dessert tonight!

(P.S. It’s really good warm….)

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Vegan Chocolate Pudding

Yield: 6 individual servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

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Ingredients

• 1/3 cup sugar
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups cashew milk
• 1 teaspoon pure vanilla extract

Instructions

Combine the sugar, cocoa powder, cornstarch and salt in a 2-qt. microwave-safe mixing bowl.

Whisk in the cashew milk until it's smooth, then microwave for 3 minutes, uncovered.

Add the vanilla, whisk the pudding mixture a few times, then continue microwaving it for another 2-5 minutes, whisking after each minute.

The pudding is done when it becomes thick and creamy. Pour the pudding into individual serving dishes and refrigerate them until you're ready to eat!

Notes

Almond milk, soy milk, or cow's milk are fine substitutions for the cashew milk. Make sure to cover the puddings with plastic wrap (pressed gently on the top of the pudding) if you're not a fan of pudding "skin" that develops as they chill.

Recipe inspired by The Wicked Noodle's "Chocolate Pudding...Fast."

Did you make this recipe?

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