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Yummy Vegan Chocolate Pudding Recipe

Recipe by: veggigoddess

"I have been trying to cut back on my dairy intake and have reconfigured my usual chocolate pudding recipe into a vegan one. I can't tell them apart. Note: I mention soy creamer; it's much creamier than soy milk."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook25 m
  • Ready In3 h 30 m
  • 1In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
  • 2In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
  • 3Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
  • 4Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.
Ingredients
  • 4 servings
  • 594 cals
  • 2 tablespoons cornstarch
  • 1 cup soy milk
  • 1 cup soy creamer
  • 1/2 cup white sugar
  • 3 tablespoons egg replacer (dry)
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    594
    30%
  • Fat:
    25.8
    40%
  • Carbs:
    87.8
    28%
  • Protein:
    5.7
    11%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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