The BEST Dairy-Free Vanilla Pudding Recipe - The Foodie and The Fix (2024)

FAQs

What is the best non-dairy milk for instant pudding? ›

If you don't have nut allergies, you can totally use almond milk, or even coconut milk or cashew milk. My favorite kind of non-dairy milk to use in Jell-O pudding is rice milk. I find it is the one with the least amount of after taste.

Will Pudding Set with Almond Milk? Yes, pudding – both instant and cooked – will set with almond milk as long as you use the right amount of almond milk. If you use the same amount of almond milk as you do regular milk, it will be too thin and will not set.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

The test made a few things clear: soy milk, at its best, tastes closest to cow's milk. Oat tastes like a sweetly nutty cereal milk while almond tastes like the water left in your sink after washing the breakfast dishes.

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.

If your almond milk-based instant pudding isn't setting properly for your pie, you can try these quick solutions: gently heat and stir the mixture on the stovetop, add a small amount of cornstarch or gelatin, mix in a bit more instant pudding mix, or let it set in the refrigerator for more time.

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes.

Pour non-dairy milk over the instant pudding powder and whisk for 2 minutes, until the pudding thickens. Serve immediately or store in an air-tight container in the refrigerator.

The options are nearly endless, but a few ideas include crushed Oreos, chopped peanuts or pecans, sliced strawberries or bananas, pumpkin spice, or crushed pretzels. All of these will not only enhance the flavor of the pudding, but they'll also change up the texture from what one would expect when taking a taste.

The alternative mix is simply 1 part cornstarch to 2 parts fine sugar, plus 1 part vanilla. I used 1 TBSP. of cornstarch and 2 TBSP. of sugar.

How to make vanilla pudding thicker? ›

Cornstarch: Three tablespoons of cornstarch thickens the vanilla pudding. Salt: A pinch of salt enhances the flavor, but it won't make the pudding taste salty.

Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.

However, I found that when you use the cool whip it helps to stabilize the rest of the ingredients and results in a thicker pudding. Using cool whip also help it last longer sitting out at room temperature, which is good for serving banana pudding at a party.

Oat milk is a great replacement for cow's milk because it has a mild and slightly nutty flavor and a super creamy texture. It can also froth up for vegan cappuccinos and lattés.

The short answer: Yes, it works. I just did it myself. This is (at least) the second question we've gotten in recent months about non-dairy milk being unusable in pudding mixes. It's a phenomenon I wasn't aware of, mainly because I rarely use non-dairy milk.

Yes, just not at a 1-to-1 ratio when making instant pudding. What is this? To substitute oat milk for regular milk in instant pudding, use 3/4 of the amount of milk called for in the instructions. So, if the instructions call for 2 cups of milk, use 1 1/2 cups of oat milk.

In conclusion, when it comes to heating plant-based milk, soy milk and oat milk are the best options, while coconut milk can also be used without issue.