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This thick and creamy vegan chocolate pudding takes about five minutes to make, and it’s sooooo rich and satisfying!
One benefit of being a food blogger is getting to know all the other amazing food bloggers on the planet. One of them, The Wicked Noodle, has a recipe on their site called Homemade Chocolate Pudding that comes together in a matter of minutes. Minutes!
They go on to say:
I haven’t bought the boxed stuff in years but I do still love 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, chocolate pudding in about five minutes flat. That’s when I turn to an appliance normally reserved for reheating only: the microwave.
They were inspired by a recipe from Food.com, and so the inspiration continues from one foodie to another!
I had some leftover cashew milk after making these cinnamon sugar pancakes 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, blog friend.
Vegan Chocolate Pudding
I realized after I had the bright idea to substitute cashew milk for normal whole milk, that this chocolate pudding is not just dairy-free, it’s VEGAN.
This recipe doesn’t use eggs like my normal puddings and custards. Nope. Just a little cornstarch!
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…)
Vegan Chocolate Pudding
This thick and creamy vegan chocolate pudding takes about 5 minutes to make, and it's sooooo rich and satisfying!
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-quart 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 "Homeade Chocolate Pudding."
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