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    Home » Dessert

    Vegan Vanilla Pudding - Gluten Free

    Published: Oct 27, 2022 by Poppy Hudson

    Jump to Recipe Print Recipe
    Pinterest graphic with pudding and tropical fruit.
    Pinterest graphic with vanilla bean paste .
    Soft, spoonable homemade pudding with whipped cream and fruit.
    Pinterest graphic with gluten-free vanilla pudding.
    Whole macadamia nurs, agave syrup, cornstarch and salt in wooden serving containers surrounding a vanilla bean.
    Bowl of vanilla bean pudding with Jamaica cherries on top.

    I have the best vegan vanilla pudding recipe for you. Its flavor is incredible because it's made from scratch with whole foods and real vanilla beans. Not only is it vegan and gluten-free, but it's also dairy-free, oil-free, and doesn't contain any refined white sugar.

    Real vanilla bean pudding recipe is Lucious, creamy and flecked with vanilla bean, plus dairy-free.

    Trust me, it's possible, in less than 20 minutes and you will be amazed at how fabulous this vegan vanilla pudding it is without any milk, eggs, or cream.

    Like our Decadent Dark Chocolate Mousse, the healthy ingredients in this luscious, plant-based dessert leave packaged vanilla pudding mixes in the dust.

    Jump to:
    • 🏆 Top tip
    • ⭐ Why it works
    • 🍮 Homemade pudding
    • ⭐ Macadamia nuts
    • 📋 Ingredients
    • 🥣 Equipment
    • 🔪 Steps
    • 👩🏻‍🍳 Expert tips
    • 💭 FAQ
    • 🥧 More macadamia nut recipes
    • 📖 Recipe

    🏆 Top tip

    Whisk vanilla bean paste, cornstarch, agave syrup, and pink salt thoroughly into macadamia nut milk before heating the mixture to cook your pudding.

    ⭐ Why it works

    • Vegan and gluten-free.
    • Macadamia nut milk made from scratch.
    • Vanilla bean for real vanilla flavor.
    • Smooth and creamy.
    Three bowls of smooth vanilla pudding on crumpled parchment.

    🍮 Homemade pudding

    Have you ever thought about what makes homemade pudding different from creme brulee, panna cotta, flan, or mousse? I think it's that soft and smooth, delicate texture unique to well-crafted pudding.

    You know, how it's just stable enough to form a nice round mouthful on a spoon. Then it's enjoyable whether it's warm or thoroughly chilled.

    ⭐ Macadamia nuts

    So perhaps you're wondering how this vegan vanilla pudding gets its smooth, creamy consistency? The key ingredient that brings the magic is fresh, raw macadamia nuts.

    Macadamia nuts in shell and husk.

    Macadamias are one of the nuts highest in heart-healthy fats. They make luxurious dairy-free milk, and their mild flavor and white color lend themselves to this creamy made-from-scratch pudding.

    📋 Ingredients

    Macadamia nuts, agave, vanilla bea, cornstarch and pink salt.
    • Raw macadamia nuts - Pure fresh flavor that doesn't compete with vanilla. Rich in healthy fat for a creamy mouthfeel.
    • Real vanilla bean - Seeds and pulp from vanilla bean pods flavor desserts like extract never can.
    • Organic blue agave syrup - Light golden agave syrup is low on the glycemic index with a subtle vanilla-like taste.
    • Non-GMO cornstarch - Naturally gluten-free. Non-GMO for healthy people and planet.
    • Himalayan pink salt - A touch of salt brings out the sweetness in recipes.
    Three bowls of plain pudding on grey marble counter.

    🥣 Equipment

    • Blender - A high-powered blender makes macadamia milk without soaking nuts.
    • White cotton tea towel - Strain your nut milk through a sturdy, thin cotton towel and it will be silky smooth. Cotton handkerchiefs also work well.
    • Saucepan - Any heavy-bottom saucepan will do.
    • Whisk - No kitchen is complete without a good whisk!
    • Spatula - Helpful to cook and scrape all the finished pudding from the saucepan.
    • Small sharp knife - To remove the vanilla paste from the pod.

    🔪 Steps

    Even though this luxurious vegan vanilla pudding tastes gourmet, the recipe is easy to prepare. You can prepare and cook this amazing dessert in no time.

    Make macadamia milk, scrape vanilla bean,add agave and cornstarch then cook pudding.
    1. Make macadamia nut milk.
    2. Scrape paste from vanilla bean.
    3. Whisk cornstarch, agave, paste, and salt into homemade nut milk.
    4. Cook pudding while stirring constantly.

    See how easy it is to have gorgeous, naturally gluten-free, and dairy-free pudding that's better than any mix you can buy?

    It's rich, creamy, smooth, and marvelous warm or cold. You can enjoy it on its own, sprinkled with berries, topped with whipped cream, over squares of cake, or dunked with cookies.

    Pudding topped with small red tropical berries.

    I can't think of a more fitting home for two or three precious Jamaica cherries. Any way you serve your vegan vanilla pudding, your friends and sweethearts will thank you.

    👩🏻‍🍳 Expert tips

    • Strain freshly made macadamia nut milk through tightly woven cloth and squeeze well to extract all the milk.
    • Scrape the paste from half of a long vanilla bean pod. Measure out 1/16th of a teaspoon.
    • Measure cornstarch before agave syrup if using the same tablespoon. That way, cornstarch won't stick to the tablespoon and will be measured accurately.
    • Use precisely three tablespoons plus one teaspoon of cornstarch in the recipe.
    • Whisk cornstarch, agave, salt, and vanilla into macadamia milk before placing over heat.
    • Stir pudding constantly while it cooks to prevent lumps.
    • Scrape the bottom of the pan while cooking. A stiff heat-proof spatula works well.
    • Cover the pudding while it cools. That way, the top will stay soft and not create a film.
    Pudding topped with diced mango and tropical berries.

    💭 FAQ

    Is Jello pudding gluten-free?

    Many flavors of Jello brand pudding are considered gluten-free by Celiac.com. However, if you want to avoid additives like dextrose, modified cornstarch, carrageenan, polysorbate, or artificial colors and flavors, homemade pudding made from scratch is the safest way to go.

    Can I use store-bought macadamia nut milk?

    No. The pudding won't be creamy enough and may have off-flavors. This recipe relies on fresh, homemade macadamia nut milk for its richness and incredible real vanilla taste.

    Can homemade pudding be made with almond milk?

    Yes. Rich, homemade almond milk made with skinned almonds will make smooth, creamy pudding. Almond milk from the store won't be consistently rich enough to give good results. The recipe card below includes instructions on adjusting cornstarch when substituting homemade almond milk for homemade macadamia nut milk.

    Will pudding thicken in the fridge?

    Pudding made with cornstarch thickens when it is chilled in the refrigerator. This homemade gluten-free vanilla pudding is thick enough before chilling to enjoy and thickens slightly after refrigeration. Both consistencies with this recipe are smooth, soft, and creamy.

    Partially eaten bowl of dairy-free homemade pudding with fruit and cream.

    🥧 More macadamia nut recipes

    • 10-Minute Macadamia Ricotta
    • Star Fruit, Celery & Gotu Kola Salad
    • Passion Fruit Tart
    • Papaya Oatmeal With Macadamia Granola

    Let us know if you try this recipe! Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below, and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram @poppyswildkitchen Aloha!

    📖 Recipe

    Three bowls of smooth vanilla pudding on crumpled parchment.

    Vegan Vanilla Pudding - Gluten Free

    Quick and easy recipe for the best vegan vanilla pudding. Made with real vanilla bean paste and golden agave syrup. This amazing, rich and creamy pudding is naturally gluten-free as well as dairy-free, gluten-free, oil-free, and eggless.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    4 One-half cup servings
    Calories: 364kcal
    Author: Poppy Hudson

    Ingredients

    • 1 cup raw macadamia nuts
    • 2 cups water
    • ½ whole vanilla bean, scraped seeds and pulp only
    • 3 TB plus 1 tsp. cornstarch
    • 5 TB agave syrup
    • ⅛ tsp. himalayan pink salt

    Instructions

    Make macadamia milk

    • Place water and macadamia nuts in a high-powered blender. Blend for 2 full minutes until the mixture is very smooth.

    Strain macadamia milk

    • Drape a thin, tight-weave cotton tea towel over a saucepan and pour macadamia milk into the cloth.
    • Gather sides of cloth securely. Then knead and squeeze over the saucepan until all the nut milk is extracted and only pulp remains in the towel.
    • Discard the pulp or save it to add to wholesome baked goods.

    Scrape vanilla bean

    • First, cut the vanilla bean pod in half crosswise. Then take a small sharp knife and make a long slit lengthwise down the center of the pod. Cut through the top layer of skin but keep the bottom of the pod intact.
    • Pry the skin open and use the flat side of your knife to scrape all the pulp and seeds from the pod. Scrape several times down the length of the pod, and you'll get a surprising amount of vanilla bean paste.

    Whisk ingredients

    • Whisk agave syrup, cornstarch, and vanilla bean paste vigorously into macadamia milk before turning on the burner.

    Cook pudding

    • Cook pudding over medium heat while whisking gently and continually. Once the mixture boils, cook for another full minute. By this time, the pudding should be thickened.

    Serve

    • Pour hot pudding immediately into 4 serving dishes. Allow to cool at room temperature for 30 minutes for warm pudding or refrigerate for cold pudding.

    Store

    • Store pudding in covered dishes in the refrigerator. Macadamia vanilla bean pudding keeps refrigerated for 5 days. Do not freeze.

    Notes

    Vanilla beans
    • First cut the vanilla bean pod in half crosswise. Then take a small sharp knife and make a long slit lengthwise down the center of the pod. Pry the skin open and use the flat side of your knife to scrape all the pulp and seeds from the pod.
    • Use the paste inside only for pudding. You can place the remaining vanilla bean pod in a small jar and cover it with spirits like rum or vodka. In 2 months you'll have your own homemade vanilla extract!
    • Just start a jar with ½ cup of 80-proof alcohol like vodka, rum, or brandy. Add 3 sliced vanilla bean pods with their paste. In 2 months, your extract is ready and can be kept indefinitely.
    Substituting almond milk
    • You can substitute almond milk for macadamia milk if desired.  Just follow these guidelines and keep in mind the pudding will have a slight almond flavor.
    1. Make sure it is homemade and made with skinned almonds.
    2. Use 1 cup of skinned almonds and 2 cups of water to make rich milk.
    3. Reduce cornstarch to two tablespoons.
    Preparation
    • Strain freshly made macadamia nut milk through tightly woven cloth and squeeze well to extract all the milk.
    • Use precisely one tablespoon plus one teaspoon of cornstarch.
    • Measure cornstarch before agave syrup if using the same tablespoon. That way cornstarch won't stick to the tablespoon and will be measured accurately.
    • Whisk cornstarch, agave, salt, and vanilla paste into macadamia milk while it's cold.
    • It's important to stir pudding constantly while it cooks to prevent lumps.
    • Cover pudding while it cools. That way the top will stay soft and not create a film.
    Store
    • Store pudding for up to 5 days in covered containers in the refrigerator. Do not freeze.

    Nutrition

    Calories: 364kcal | Carbohydrates: 35g | Protein: 3g | Fat: 26g | Sodium: 69mg | Potassium: 125mg | Fiber: 3g | Sugar: 19g | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg | Magnesium: 45mg | Phosphorus: 65mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

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