Forget boxed mixes or pre-packaged pudding cups—this quick and easy homemade Vegan Vanilla Pudding is ultra-rich, smooth, and incredibly flavorful. Made from scratch in just 10 minutes (plus chilling time), this creamy dessert is a vanilla lover’s dream—and it only requires 6 simple ingredients you probably already have in your pantry!
I shared my Vegan Chocolate Pudding recipe years ago, and it quickly became a fan-favorite. Ever since, I’ve been asked over and over for a vanilla version. Well, I finally got to it! I seriously don’t know why I waited so long—this pudding is ridiculously easy and tastes a billion times better than anything store-bought. I used whole vanilla beans for maximum vanilla flavor, but vanilla extract works just as well if that’s what you have on hand.
It’s silky, ultra-creamy texture and gives crème brûlée custard vibes. I’d happily serve this dairy-free pudding to even the fanciest of chefs—it’s that good! Enjoy it on its own, layer it into parfaits, or top it with fresh raspberries and blueberries, vegan whipped cream, or vanilla wafers for a classic dessert everyone will love.
Vegan Vanilla Pudding Ingredients:
- Vanilla bean pod (or extract): Deep, aromatic vanilla flavor. The pod gives the best taste and those cute tiny black specks, but extract works in a pinch.
- Plant-based milk: The creamy base. Use your favorite kind such as soy milk, oat milk, or almond milk.
- White sugar: the perfect sweetener for a smooth, classic vanilla pudding.
- Cornstarch: The secret to thick, silky pudding.
- Salt: A tiny pinch enhances the vanilla flavor.
HOW TO MAKE VEGAN VANILLA PUDDING:
- Prep the vanilla bean (if using): Use the tip of a knife to carefully slice the vanilla bean pod in half lengthwise. Scrape out the all of black seed paste with the edge of the knife from both sides of the pod and set the seed paste aside. Discard the pod shell or save it for other recipes (see notes). (Skip this step if using vanilla extract.)
- Mix dry ingredients: In a medium saucepan (heat off), whisk together the sugar, cornstarch, and salt.
- Add liquid ingredients: Slowly whisk in the plant-based milk, making sure there are no lumps.
- Cook the pudding: Place the saucepan over medium heat, whisking constantly. As the mixture heats up, it will begin to thicken slightly and turn glossy. Once it starts to gently simmer, continue whisking and cook for 3 to 5 minutes. (It may bubble up—this is normal! It will be quite thin but will thicken further as it cools and sets.)
- Finish and cool: Remove from heat and immediately whisk in the vegan butter (if using) and vanilla bean seeds (or vanilla extract).
- Chill the pudding: Pour the pudding into a heat-safe bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Alternatively, divide the pudding evenly among 4 small bowls or glasses and cover them. Refrigerate for at least 2 hours, or overnight, until fully set.
- Serve and enjoy! Enjoy as is, or garnish with fresh berries, a dusting of cinnamon, vegan whipped cream, or crumbled vegan vanilla wafers.
This Vegan Vanilla Pudding is…
- Super quick and easy to make.
- Creamy, dreamy, and absolutely delicious!
- The perfect dessert made with pantry staples.
More vegan desserts to try:
If you try this vegan vanilla pudding recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Vanilla Pudding
Forget boxed mixes or pre-packaged pudding cups—this quick and easy homemade Vegan Vanilla Pudding is ultra-rich, smooth, and incredibly flavorful. Made from scratch in just 10 minutes (plus chilling time), this creamy dessert is a vanilla lover’s dream—and it only requires 6 simple ingredients you probably already have in your pantry!
Servings:
Instructions
-
Prep the vanilla bean (if using): Use the tip of a knife to carefully slice the vanilla bean pod in half lengthwise. Scrape out the all of black seed paste with the edge of the knife from both sides of the pod and set the seed paste aside. Discard the pod shell or save it for other recipes (see notes). (Skip this step if using vanilla extract.)
-
Mix dry ingredients: In a medium saucepan (heat off), whisk together the sugar, cornstarch, and salt.
-
Add liquid ingredients: Slowly whisk in the plant-based milk, making sure there are no lumps.
-
Cook the pudding: Place the saucepan over medium heat, whisking constantly. As the mixture heats up, it will begin to thicken slightly and turn glossy. Once it starts to gently simmer, continue whisking and cook for 3 to 5 minutes. (It may bubble up—this is normal! It will be quite thin but will thicken further as it cools and sets.)Finish and cool: Remove from heat and immediately whisk in the vegan butter (if using) and vanilla bean seeds (or vanilla extract).
-
Chill the pudding: Pour the pudding into a heat-safe bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Alternatively, divide the pudding evenly among 4 small bowls or glasses and cover them. Refrigerate for at least 2 hours, or overnight, until fully set.Serve and enjoy! Enjoy as is, or garnish with fresh berries, a dusting of cinnamon, vegan whipped cream, or crumbled vegan vanilla wafers.
Notes
Ways to Use Leftover Vanilla Bean Pod
Don’t toss the pod! Try one of these easy ideas:
- Vanilla Extract: Place pod in a small sealable bottle or jar with ½ cup (120ml) vodka, making sure it’s fully submerged. Let sit for 6+ weeks, shaking occasionally, until dark and fragrant. Leave the pod in for continuous flavor infusion. Use in baked goods, pancakes, oatmeal, or homemade ice cream.
- Vanilla Sugar: Bury pod in 1 cup (200g) sugar in a sealable jar for 1-2 weeks, shaking occasionally. Leave the pod in to deepen the flavor over time. Use in coffee, tea, oatmeal, or sprinkle on fruit, toast, or baked goods.
- Vanilla Syrup: Simmer 1 cup (200g) sugar + 1 cup (240ml) water with pod for 5 minutes, then remove the pod. Let cool, then store in a sealable bottle. Drizzle over pancakes, waffles, oatmeal, yogurt, or use in coffee, tea, or cocktails.
- Infused Milk: Simmer pod in 2 cups (480ml) plant-based milk for 5 minutes, then strain out the pod. Use in coffee, hot chocolate, cereal, pudding, or baking.
- Maple Syrup: Drop pod into ½ cup (120ml) maple syrup, making sure it’s fully submerged. Let sit for 1-2 weeks, shaking occasionally. Store in the fridge and leave the pod in for ongoing flavor infusion. Use over pancakes, waffles, roasted sweet potatoes, or as a glaze for baked goods.
- Vanilla Salt: Place the pod on a plate or wire rack and let it sit at room temperature for a few days until completely dry and brittle. Then blend with ¼ cup (60g) flaky salt in a food processor or spice grinder. Use as a finishing salt for cookies, brownies, caramel, hot chocolate, or sprinkle on fruit.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 243kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 130mg | Potassium: 210mg | Fiber: 1g | Sugar: 29g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 207mg | Iron: 1mg
