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.
Can I triple this recipe and make all at once?
Hi Marilou- I don’t see why not. You’d just need to simmer it for longer 🙂
Love it.
Optional, sweetners, & thickeners. Thank you.
Hi D- For thickeners, arrowroot powder or tapioca starch is a great replacement for cornstarch. For the sugar, the only sugar free sub I would recommend is allulose, as it dissolves like white sugar would. Let me know how you go!
Honey or cornstarch
I can’t wait to make your chocolate pudding. I will be substituting mine with oat milk. I’m sure it won’t make a difference.
Absolutely! I actually tested it with oat milk and it was delicious. I would recommend using unsweetened oat milk so it’s not overly sweet!
This is fantastic!
I used 1 tsp. Pumpkin Pie Spice instead of cocoa powder to go with a spice cake, and while this is a lot of stirring just like any stovetop pudding, the results are absolutely delightful! It’s like sweet spice that melts on the tongue.
Oh I love how you added pumpkin pie spice instead of cocoa 🙂 Yes, it is a little more stirring, but it’s worth it, isn’t it 🙂 Thanks for making my recipe, Gail!
Is this a good pudding for a chocolate pudding pie? I’d like to try it but not sure if it’ll be thick enough to hold its shape once you cut the pie
Hi Katlyn! So when testing this recipe, we did a few rounds with more thickening agents in it, but it really affected the flavor. As is, I don’t think it would work well for a pudding pie, because it would separate once sliced. The only workaround is if you do individual pies, in which that wouldn’t matter (and it would be delicious!).
I want to freeze this recipe in a ninja creami container and then spin it when frozen. Do you think that will create a healthy chocolate ice cream?
It should- we recently made custard which didn’t set properly so we froze it and used the healthy setting and it worked 🙂
Will monk fruit work in place of sugar?
Hi Doreen- I haven’t tried, but I don’t usually recommend monk fruit in puddings or any creamy dessert, because it crystallizes. Allulose is the best sub, as it dissolves like sugar!
this is good, but can I add whey protein powder? Sometimes that doesn’t work, not sure if you have tried that. Thanks verymuch
Hi Nanalinda- I wouldn’t recommend it for this recipe, especially whey protein powder. Whey is very finecky, and different brands yield different results (depending on what thickeners they have in them). I have a protein pudding you may enjoy instead, that comes with a chocolate flavor option.
Arman, this pudding is sensational- I love how creamy it is without dairy. I’m going to try it with full-fat coconut milk (I know, not almond but I’m keen). Thanks for the recipe!
Thanks for the lovely review, Jahanna! Oh this would be sensational with full fat coconut milk- my original recipe used heavy cream, and that turns out so nice and luscious, so coconut milk would do the same.
I’ve made this recipe a few times and it is great 👍. Thanks 🙏 for sharing your recipe with us. It’s simple and delicious. 🤤
This taste like my regular homemade chocolate pudding. Made this for my grandchildren that cant have dairy, and it was 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.
Aw, Laura- this means so much! I’m so glad everyone enjoyed it and no one could tell it was dairy-free. Thanks for making my recipe!
Just made this and really think it could have double the sugar unfortunately. It seems kind of chalky from the cocoa. Will definitely try again. All other recipes I have seen do not have equal parts of cocoa to sugar. Good flavor and texture otherwise
Hi Sheila- Thanks for the feedback, I appreciate it. I’m wondering if the cocoa powder you used was Dutch processed or not? In testing, I found the sugar amount to be perfect (not too sweet). The only time it would make sense to add more if it was to be frozen as pudding pops 🙂
Wow! Delicious and creamy and easy. I have kidney disease so I drink almond milk. I used chocolate almond milk and it was double chocolaty. I plan to try other flavors . This will satisfy any sweet tooth and isn’t too bad on the calories. Thanks for sharing
LOVE that you used chocolate almond milk, Anette- that would have completely intensified the chocolate flavor. Wishing you the best health and managing your kidney troubles. 🙂
Can you use a sugar substitute like Stevia instead if regular sugar. I’m diabetic.
Hi Marta- the only sugar free sub I would recommend trying is allulose. That dissolves like sugar does and doesn’t leave bitter aftertastes (something stevia is known to do).