Vegan Chocolate Pudding 🍫 (Easy!)
What is Vegan Chocolate Pudding?
A vegan chocolate pudding is a classic dessert. It is 100% plant-based. 🌱 It is rich. It is creamy. It is "chocolaty." And it is decadent. It is a "comfort food" dessert. It is a "vegan" version... ...of the classic "Jell-O" pudding cup. Or a "pot de crème." But this is a challenge. The traditional pudding is not vegan. It is not even close. It is a "dairy bomb." 💣 This guide will show you the traps. And it will show you the "magic" swaps. Vegan pudding is easy. And it is better than the original. Let's begin.
The "Hidden Animal" Traps 🚫
This is the most important part. Why is "normal" pudding not vegan? It is a "triple-threat" of animal products. It has three major "traps."
Trap 1: The Dairy (Milk & Cream) 🥛
This is the #1, most obvious trap. The "liquid" base. Pudding is a "milk" product. Traditional pudding (and "custard")... ...is made with Whole Milk. Or Heavy Cream. Or both. These are dairy products. They come from a cow. 🐄 They are 100% not vegan.
Trap 2: The Eggs (The "Custard") 🥚
This is the second, hidden trap. How does pudding get so rich? And thick? A "classic" pudding... ...(like a "pot de crème")... ...is technically a custard. The #1 thickener and "richness" agent... ...is EGG YOLKS. Egg yolks are 100% not vegan.
Trap 3: The "Boxed" Mix Traps (Dairy & Gelatin) 📦
This is the "easy" trap. You are in the store. You see "Jell-O Instant Pudding Mix." You think, "It's just powder!" "I'll just use soy milk!" This is a disaster. It will not work. And it is not vegan. 1. It is NOT Vegan: Read the ingredients on the box. It contains "Milk Ingredients." (Like "whey" or "milk solids"). ( And some cheap "snack pack" puddings... ...are thickened with Gelatin. Gelatin is animal bones. (Not vegan). ( 2. It Will NOT Work: A "cook-and-serve" (cornstarch) mix will work. But an "Instant" (no-cook) mix... ...will not set with plant milk. It is a chemistry problem. It will be "watery soup." Do not do it.
The "Vegan" Solution (The 2-Part Swap) ✨
This is the good news. All three traps are very easy to fix. The vegan swaps are simple. They are cheap. And they work perfectly.
Swap 1: The "Milk" (The Easy Part)
This is the easy swap. We just swap the milk. We use a creamy, rich plant-based milk. This is key. Do not use a "thin" milk. The "Bad" Swaps (Too Watery): 🚫
- Almond Milk: (It is just "watery." It has no fat. It will make a "thin" pudding). (
- Rice Milk: (Also too thin and watery). (
- Soy Milk (Unsweetened): This is the #1 all-around choice. It is "creamy." It has protein and fat. It has a "neutral" flavor. It is perfect. I
- Oat Milk (Full-Fat): This is the other #1 choice. (Like "Oatly" brand). (It is very creamy. It is perfect for this. I
- Canned Coconut Milk (Full-Fat): 🥥 This is the "luxury" choice. It is very high-fat. It will make a super-rich, "mousse-like" pudding. T
- The "Con": It will taste like coconut. (This is a "pro" for many!). (
Swap 2: The "Thickener" (The MAGIC) 🔑
This is the real secret. We are not using eggs. We are not using gelatin. So how do we make it thick and "pudding-like"? We have 4 magic, vegan options.
The 4 Ways to Make Vegan Pudding (The "Methods")
These are the four "types" of vegan pudding. They are all delicious. They are just different.
Method 1: The "Classic" (Cornstarch) 🌽
This is the most common method. It is the "traditional" stovetop method. (Before "instant" mixes). ( Cornstarch is a plant-based powder. It is a "starch." When it is heated with liquid... ...it "swells" and "gels." It creates a perfect, thick, smooth pudding. The Pro: This is the true "pudding" texture. It is 10/10. It is cheap. It is easy. The Con: You have to stand at the stove. And whisk. (For 5-8 minutes). ( We will use this method for our main recipe.
Method 2: The "Healthy" (Avocado) 🥑
This is the "health-food" version. It is a "no-cook" pudding. It is amazing. Avocado is a high-fat fruit. It is already creamy. It is "nature's butter." You just put it in a blender. With cocoa powder. And a sweetener (like maple syrup). And a splash of plant milk. The Pro: It is 100% "raw." It is 100% "whole-food." It is super healthy. (Full of healthy fats). (It takes 5 minutes. The Con: It tastes healthy. (You can often taste the "avocado" flavor). (And it is not a "traditional" pudding.
Method 3: The "Protein" (Silken Tofu) 💪
This is the "Japanese-style" pudding. It is a "health hack." It is also a "no-cook" pudding. Silken Tofu is the key. (The "soft" tofu in the aseptic box). ( Silken tofu is already a "pudding." It is a "soybean custard." It is 100% smooth. You just put it in a blender. With cocoa powder. And a sweetener. (And maybe some melted chocolate). ( The Pro: It is high-protein! It is a "health food" dessert. The texture is silky smooth. And it has a "neutral" taste. (No avocado flavor). ( The Con: It is not a "traditional" flavor. You can taste the "soy." (Which some people like!). (
Method 4: The "Tapioca" (Chia Seeds) 🌱
This is the other "superfood" pudding. It is also a "no-cook" pudding. Chia seeds are the magic. When you add them to liquid... ...they form a "gelatinous" (jelly) coating. You just mix chia seeds... ...with chocolate plant milk. And let it sit in the fridge for 4 hours. The Pro: It is very healthy. (Full of Omega-3s and fiber). (It is 100% "easy." (No blending). ( The Con: The texture. It is not a "smooth" pudding. It is a tapioca pudding. It is "bumpy" (from the seeds). If you hate "tapioca," you will hate this.
Recipe 1: The BEST "Classic" Vegan Pudding (Cornstarch) 🧑🍳
This is the one. The "comfort food" classic. It is a 10-minute, stovetop recipe. It is foolproof.
Ingredients:
- 2 cups Unsweetened Creamy Plant Milk (Soy or Oat is best)
- \frac{1{2 cup Organic Sugar (This is "bone-char" free)
- \frac{1{4 cup Cornstarch (The "thickener")
- \frac{1{3 cup Cocoa Powder (Unsweetened)
- \frac{1{4 tsp Salt (This is critical! It makes the chocolate "pop"!)
- 1.5 tsp Vanilla Extract (Good quality!)
- 2 tbsp Vegan Butter (e.g., Earth Balance) OR 2 oz Dark Chocolate (70%+)
The 3 "Secrets" to Perfect Pudding
You must follow these 3 rules. They are the secret to a smooth (not "lumpy") pudding. 1. The "Slurry" Hack: You must mix cornstarch with COLD liquid. If you dump cornstarch into hot milk... ...it will instantly clump. It will be a lumpy disaster. We will mix all the "dries" together... ...before we turn on the heat. 2. The "Whisk" Hack: You must whisk constantly. From start to finish. This is not a "walk away" recipe. If you stop whisking, the bottom will burn. And it will be lumpy. (It only takes 5-8 minutes!). ( 3. The "Finish" Hack: You must add the "richness" (vegan butter or chocolate)... ...after you turn OFF the heat. This is the "finish." It makes the pudding "glossy" and rich. It is a chef's trick.
Step-by-Step Instructions
Step 1: The "Cold Whisk" (The "Slurry"). Get a medium-sized saucepan. Do NOT turn on the heat yet! Into the cold pot, add your dry ingredients:
- The Sugar
- The Cornstarch
- The Cocoa Powder
- The Salt
- The 1.5 tsp Vanilla Extract.
- The 2 tbsp of Vegan Butter. (Or the 2 oz of dark chocolate). (
The "Chill" (The CRITICAL Step) ❄️
You cannot eat this hot. (You can, but it will be "gooey"). ( It must chill to "set" fully. It will become firm and "sliceable." But this is where the other "pudding trap" lives. The "Pudding Skin" Problem: If you just put this in the fridge... ...the top will get a thick, leathery, nasty skin. (From "evaporation"). ( We must prevent this. The Hack: Get a piece of plastic wrap. (Or beeswax wrap). ( You must press the plastic wrap... ...directly on the surface of the hot pudding. It must touch the pudding. This means zero air can touch the surface. Zero air = zero evaporation = zero skin. This is the #1 pro-hack. The Chill: Put the "plastic-wrapped" puddings... ...into the fridge. For at least 2 to 4 hours. (Until 100% cold). ( When you are ready to eat... ...peel the plastic off. The surface will be 100% smooth. Perfect.
Recipe 2: The 5-Minute "Healthy" Avocado Pudding 🥑
You do not want to cook. Try this. It is a "blender" recipe. It is fast and healthy.
Ingredients:
- 2 large Ripe Avocados (must be ripe!)
- \frac{1{2 cup Cocoa Powder (unsweetened)
- \frac{1{2 cup Maple Syrup 🍁 (or agave)
- \frac{1{4 cup Plant Milk (Almond, Soy, etc.)
- 1 tsp Vanilla Extract
- \frac{1{4 tsp Salt
Instructions:
Step 1: Blend. Put all the ingredients... ...into a high-speed blender. Or a food processor. (Avocado, cocoa, maple, milk, vanilla, salt). ( Step 2: Blend MORE. Blend on high for 1-2 minutes. Scrape down the sides. Blend again. It must be 100% perfectly smooth. No "avocado chunks"! Step 3: Taste. Taste it. Is it "chocolatey" enough? (Add more cocoa). (Is it "sweet" enough? (Add more maple). ( Step 4: Chill. You can eat it now. But it tastes 100x better... ...if you chill it for 1 hour. The "cold" masks the "avocado" flavor. The Topping: Serve with fresh raspberries! The "tart" of the berry... ...cuts the "richness" of the avocado. It is a perfect pairing.
Conclusion: Vegan Pudding is Easy!
Vegan chocolate pudding is a miracle. It is a "traditional" dessert... ...made easy with modern "hacks." The swaps are easy. They make the pudding better. And 100% cruelty-free. You must avoid the traps. (Milk, Eggs, Gelatin). ( You must choose your method:
- "Classic" (Cornstarch): The best texture. T
- "Healthy" (Avocado): The "raw" / "whole-food" option. T
- "Protein" (Tofu): The "silky" / "high-protein" option. T
- "Tapioca" (Chia): The "bumpy" / "high-fiber" option. T
- 1. Slurry cold.
- 2. Whisk constantly.
- 3. Plastic wrap on the surface.