Vanilla Pudding Recipe Using Almond Milk

Add the cornstarch mixture remaining almond milk and egg yolks to the saucepan whisking until combined.

Vanilla pudding recipe using almond milk. As soon as you see bubbles on the surface add the cornstarch mixture and stir in well. So you d whisk 1 4 cup of cornstarch into your 3 cups of milk along with the other ingredients to get a workable pudding. Again you may need to use slightly more or less depending whether the almond milk is homemade or commercial.

Add cornstarch and heat over medium heat. Add the salt and vanilla and stir until thickened. The type of almond milk used makes a big difference refrigerated products work better than shelf stable milk because of the differing pasteurization levels.

While the normal pudding ratio is about one ounce mix to two cups milk with almond milk you would use only one cup milk for every ounce of mix. Meanwhile in a saucepan heat the remaining almond milk and the maple syrup over medium low heat. Instructions measure 1 2 cup of the almond milk into a small bowl and whisk in the cornstarch and tapioca starch until there are no lumps.

Three cups at 4 teaspoons per cup gives you 12 teaspoons which is 4 tablespoons which is 1 4 cup. Stir until thickened and serve with fruit. Keep stirring for 30 seconds.

Pour the cornstarch in a slow stream into the almond milk whisking constantly. Directions mix a little of the milk with the cornstarch to form a paste. In a small saucepan whisk together the sugar and salt.

Cook stirring constantly until bubbly 3 to 5 minutes. Pour into a pudding mold or individual serving dishes. Heat the rest of the milk gently to a simmer then add in the cornstarch paste agave and vanilla.