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Yummy Vegan Chocolate Pudding
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
210 minutes
Vegan chocolate pudding made with soy milk, soy creamer, egg replacer, sugar, and cornstarch, for a rich and creamy treat.
Ingredients:
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • 1 cup soy milk
  • 1 cup soy creamer
  • 0.5 cup white sugar
  • 3 tablespoons egg replacer (dry)
  • 3 ounces semisweet chocolate, chopped
Instructions:
  • Combine cornstarch, soy milk, and soy creamer in a saucepan, stirring until cornstarch is dissolved. Heat on medium and add sugar. Whisk and cook until mixture lightly boils. Remove from heat.
  • Whisk egg replacer with 1/4 cup of hot milk mixture in a small bowl, then pour it back into the pan with the remaining milk mixture. Cook over medium heat for 3 to 4 minutes until thickened, but be careful not to let it boil.
  • In a medium bowl, combine the chocolate with the hot milk mixture. Allow it to sit for 30 seconds, then stir until it is melted and smooth. Let it cool for 10 to 15 minutes before adding the vanilla.
  • Transfer the mixture into ramekins or custard cups. Cover with plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight before serving.

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