Thursday, October 17, 2013

Almond Milk Pudding
(Dairy Free, Gluten Free, Egg Free)

Time: 20 mins + 1 hour to chill

3⁄4 cup sugar (I use unrefined granulated cane sugar)
1⁄4 teaspoon salt 1⁄4 cup cornstarch
3 cups almond milk (can be substituted with coconut or soy milk)
3 Tablespoons lactose-free margarine (or butter)
1 1⁄2 teaspoons vanilla 

  1. Dissolve the cornstarch in about 1⁄4 cup of water to prevent lumps when cooking.
  2. In a saucepan, combine the sugar, salt and cornstarch and mix well.
  3. Over medium heat, slowly add the milk, whisking constantly to prevent sticking.
    Continue to stir until pudding begins to thicken.
  4. Remove from heat and whisk in the margarine (or butter) and vanilla.
  5. Pour into large bowl or 8 small serving bowls and refrigerate for about 1 hour until
    thoroughly chilled.
Variation: To make chocolate pudding, add 1/3 cup unsweetened cocoa to step 2. Or, use chocolate flavored almond milk or soy milk. 


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