This vegan vanilla pudding is a wholesome treat that gives you guilt-free pleasure with a load of health benefits. That is my kind of dessert! With no sugar added, this delightful vanilla pudding stands on its own as a delicious dessert, goes perfectly with any fruit salad, and is an ideal overnight oats topper.
watch me make it in this video
One of the main ingredients of the pudding is kuzu. If you follow me, you are familiar with it by now, and hopefully, enjoying it. But, if you never tried it before, here some of the reasons why you may want to consider including it into your diet:). 👉🏻 Kuzu (or Kudzu) is not only a prized digestive aid 1, but it balances acidity in sweets as well. In addition, it is traditionally used to comfort and calm your nerves, helps to regulate blood sugar 1, assists with lowering blood pressure and relieving chronic migraines 2.
Vegan Vanilla Pudding Serving Options
Now you have several options.
- Pour your kuzu pudding in a cup and enjoy it while warm as a digestive aid or to comfort your nerves.
- You can pour your pudding mixture into a jar and send it to the fridge. I love doing this most of the time. You can scoop the pudding out of the jar and enjoy it as a dessert, add on the side of fruit salad, or top your overnight oats with a dollop of it.
- Transfer the pudding mixture into individual serving bowls or, in my case, 1 I love to use a silicone cupcakes mold to portion them off. In order for pudding to set it should remain in the fridge for about 3 to 4 hours.
This pudding can be served warm or cold.
You can garnish it with your favorite fruits, sprinkle with some nuts or add some maple syrup if desired.
Making this vanilla pudding is so easy, you must try it, and let me know how much you love it.
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- 1 cup cashews (soaked )
- 4-6 Medjool dates
- 1 vanilla bean pod
- 3.5 tbsp kuzu root starch
- 3 cups water
- Soak cashew nuts for at least 6 hours (or overnight).
- To a blender, add soaked cashews, dates, and filtered water. Blend for 3-5 minutes* until absolutely smooth.
- Using a mortar and pestle, ground kuzu into a fine powder. Incorporate kuzu powder into the small bowl of cashew milk you just made (about 1/3 cup) by mixing thoroughly until even consistency is reached.
- Cut the vanilla pod lengthwise, and scoop seeds out with a knife.
- In a small saucepan, combine cashew milk with vanilla beans and pods. Turn on the heat and bring mixture to a boil while mixing continuously. When the milk starts to boil, lower the heat and pour the cold milk/kuzu mixture in a thin stream while mixing vigorously. After incorporating the kuzu mixture into a pot, it is essential to continue stirring our pudding mixture on medium-low heat for about 5 minutes.
- Transfer pudding mixture into a glass jar or individual serving bowls. Place your pudding in the fridge for about 4 hours to set.
- Store in the fridge in an air-tight jar or container for up to 6 days.
- Serve it as is or sprinkle your pudding with roasted nuts for contrasting texture.
- This pudding is a perfect overnight-oats topper. (see Beetroot overnight oats, Carrot cake overnight oats, or Carob-Tahini overnight oats)
- Vegan vanilla pudding is a perfect complement to any fruit salads.
What about you?
Did you try any of these recipes?
Let me know how it went in the comments below and share a picture of your pudding on Instagram with the hashtag #positivepranic @positivepranic so that I can see your beautiful creation 🙂 🙏
❤ Love, Julia