Almond Milk Pudding
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My 5-ingredient almond milk pudding is chocolatey, creamy, and full of nostalgic flavor. No eggs or dairy needed!
Why I love this almond milk pudding
I consider myself pretty lucky because, growing up, my mom always made us pudding from scratch. It took some convincing to get her pudding recipe, but after some negotiation, she finally shared it with me…so now I can share it with you!
Because my sister was allergic to dairy until her teens, Mom’s always made her pudding with soy milk. I later swapped it for almond milk, which gives the pudding the same silky, creamy texture with a milder flavor. Here’s why I make it on repeat:
- Better than instant pudding. There is a time and a place for instant pudding mix, but nothing beats homemade pudding.
- Customizable. I’m starting off with my mom’s classic chocolate pudding, but of course, I had to test a few different variations.
- Enjoy it as is, or layer it up. I’m a purist and like my pudding plain, but you can use it like yogurt in a parfait or turn it into my chocolate pudding pie!
- Naturally dairy-free. Thanks to the almond milk, it’s also egg-free and gluten-free.
★★★★★ REVIEW
“This tastes like my regular homemade chocolate pudding. Made this for my grandchildren who can’t have dairy, and it got thumbs-up all around. My husband and I both tasted it and swore you could not tell it was dairy-free. That is when I know it’s a great recipe. Thanks so much.” – Laura
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond milk. I used plain, unsweetened almond milk, but vanilla or chocolate almond milk could also be used. I suggest buying a good-quality refrigerated brand, as those tend to have fewer thickeners. I love Califa Farms Organic Unsweetened Almond Milk.
- Sugar. I used regular white sugar, but brown sugar or coconut sugar also work well.
- Vanilla extract. I use half a teaspoon to cut through the rich cocoa flavors.
- Cocoa powder. Use 100% unsweetened cocoa powder that’s been sifted to remove clumps. For a darker flavor, I sometimes use dark or black cocoa powder.
- Cornstarch and water. To form a paste and thicken the pudding.
How to make almond milk pudding
Step 1- Combine ingredients. In a small saucepan, add the milk, sugar, cocoa powder, and vanilla. In a small bowl, whisk the cornstarch and water until no clumps remain.
Step 2- Simmer. Pour the cornstarch slurry into the pan and place it over medium heat. Stir until it begins to simmer, then reduce to low heat and continue simmering for 5-6 minutes or until thickened.
Step 3- Cool and chill. Let the pudding mixture cool to room temperature, then refrigerate for an hour until chilled.
Arman’s tips and variations
- Use cold or room-temperature water. If the cornstarch is mixed with warm water, it’ll clump up and not dissolve.
- Serve it chilled. I like to press a piece of plastic wrap directly onto the surface while it cools to prevent a skin from forming.
- Turn it into vanilla pudding. Omit the cocoa powder and double the vanilla extract, or add ¼ teaspoon of vanilla bean paste.
- Try warming spices. A pinch of cinnamon, cardamom, or pumpkin pie spice (my partner’s favorite) gives the pudding a completely different flavor and is especially delicious during the cooler months.
Frequently asked questions
Yes. Soy milk is what my mom always used, but I now prefer unsweetened almond milk because it has a milder flavor and still turns out perfectly creamy. Oat milk also works, though it may take a little longer to thicken depending on the brand.
If your pudding is still thin, it likely just needs a little more time on the heat. Keep whisking over medium heat until it reaches a pudding-like consistency. Also, make sure you mix the cornstarch with cold water. Adding it directly to hot milk can cause it to clump rather than thicken properly.
Almond Milk Pudding
Video
Ingredients
- 1 1/2 cups almond milk unsweetened or vanilla, 360mL
- 1/4 cup sugar brown or coconut sugar work too, 50g
- 1/4 cup cocoa powder 20g
- 1/2 teaspoon vanilla extract
- 3 tablespoon cornstarch 24g
- 2 tablespoon water 30mL
Instructions
- In a small saucepan, add the milk, sugar, cocoa powder and vanilla extract. In a small bowl, whisk the cornstarch and water together, until no clumps remain.
- Whisk in the cornstarch mixture into the saucepan and place it over medium heat. Stir it regularly, until it begins to simmer. Reduce it to low, and continue to mix for a further 5-6 minutes, until it has thickened. Remove the saucepan from the heat.
- Let the pudding mixture cool to room temperature, before refrigerating it for at least an hour, until chilled.
I made this pudding today and I do agree with another review, that the pudding lacked sugar.
I used white, granulated sugar, as recommended. I may increase next time.
While the pudding was still warm, I added 2 teaspoons of honey and a pinch of salt.
Still not overly sweet, but slightly sweet and everyone enjoyed it. The pudding is very smooth and silky.
Hi Linda- hmm, that’s strange that you didn’t find it sweet enough, as we found 1/4 cup of sugar was plenty. I’m glad you added some extra honey to amplify it.