Vegan chocolate pudding, reading in about 5 minutes!
45 Minutes or Less,  Chocolate,  Dessert,  Pudding

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, and so the inspiration continues from one foodie to another!

Vegan Chocolate Pudding

Vegan chocolate pudding in about 5 minutes!

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.


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!

Vegan chocolate pudding, reading in about 5 minutes!

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

(P.S. It’s really good warm….)

Vegan Chocolate Pudding

Vegan Chocolate Pudding

Yield: 6 individual servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 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


  • 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?

    Please leave a comment on the blog or share a photo on Facebook


    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!


    • kristy @ the wicked noodle

      This looks DELICIOUS, Liza, and how awesome that you made it vegan! It’s such a yummy, easy recipe and perfect for when those chocolate cravings strike. And, with our weather, you need something warm, too – so this hits the spot with double duty. I’m touched that you mentioned me in your eNewsletter, too – thank you so much. You know the adoration goes back ten-fold!! xoxoxo

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