Vegan Vanilla Pudding (Paleo!)
The easiest vegan vanilla pudding you’ll ever make! Infused with tropical fruits, this dairy free vanilla pudding is incredibly refreshing and entirely Paleo, vegan, and egg-free!
This post is sponsored by Yogi Tea. All opinions are my own. Thank you for supporting brands that make The Banana Diaries possible!
Vegan vanilla pudding might sound like a daunting endeavor to take on, but I promise you, this vegan pudding recipe is so incredibly simple, you’ll want to make it over and over again!
Plus, this pudding has a bit of a tea-wist 😉 Infused with tea, this vanilla pudding is bursting with tropical flavor for the most refreshing and light spring and summer dessert.
And yet, it’s entirely vegan, Paleo, dairy-free, egg-free, refined sugar-free, and soy-free!
Vegan Vanilla Pudding with a twist
This vegan vanilla pudding is an absolute tropical dream, and is most definitely not your average vegan pudding.
Infused with Yogi Sweet Tangerine Positive Energy tea and made with coconut milk, this vanilla pudding is light, refreshing, and is the perfect late spring and summer healthy dessert!
To make vegan vanilla pudding from scratch, you’ll need these ingredients:
- Coconut cream
- Cashews
- Arrowroot powder
- Vanilla extract
- Maple syrup
- Yogi Sweet Tangerine Positive Energy tea tea bags
- Tropical fruit toppings, such as pineapple and fresh strawberry jam
Of course, if there’s another tea flavor that suits your taste preferences better, such as the Yogi Green Tea Passion Fruit Matcha tea or the Yogi Raspberry Passion Perfect Energy tea, you can absolutely use a different flavor!
But I have to say, the light tangerine flavor along with the coconut and pineapple makes it taste like a virgin vegan piña colada in pudding form.
How do you make vegan pudding from scratch?
Making vegan pudding from scratch is so much easier than making regular pudding from scratch.
First, you’ll start by heating the coconut cream to a boil, then steep the tea bags for up to 7 minutes.
Remove the tea bags, then reheat the coconut cream so that you can activate the arrowroot powder. If you don’t have arrowroot powder, you can use cornstarch, though keep in mind, the recipe will not be considered Paleo then.
Remove the coconut cream from the heat and allow it to cool while you blend the cashews. Once the coconut cream is cool, you can add the cream to the cashews, along with the vanilla and maple syrup.
Pulse the ingredients all together once more, then pour into glasses. Refrigerate the pudding for 2-3 hours, then serve!
How to enjoy vegan vanilla pudding
I love enjoying vanilla pudding as is or a little elevated, like with pineapple slices and crushed Paleo vegan grain-free cinnamon cereal.
Of course, you can enjoy this dairy free vanilla pudding as is, but it also works wonderfully in recipes, such as my Paleo vegan banana cream pie!
Additionally, it’s a fantastic substitution in vegan Boston Cream Pie, or even as a vanilla pudding parfait with vanilla shortbread cookies.
How long will vegan vanilla pudding last?
This vegan vanilla pudding will last about a week in the fridge, as long as it’s stored in an airtight container. Additionally, you can freeze the pudding for up to 3 months.
To thaw the pudding, allow it to sit at room temperature for 2 hours.
I hope you love this vegan vanilla pudding as much as I do! If you make it, be sure to let me know how it goes in the comments section.
As always, I’d absolutely love to see your beautiful creations, so be sure to tag both me and Yogi Tea on Instagram and Pinterest.
Happy Pudding Making!
More healthy vegan dessert recipes:
The Ultimate Vegan Chocolate Chip Cookies
Vegan Lemon Poppy Seed Muffins
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Vegan Vanilla Pudding
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 5 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
The easiest vegan vanilla pudding you’ll ever make! Infused with tropical fruits, this dairy free vanilla pudding is incredibly refreshing and entirely Paleo, vegan, and egg-free!
Ingredients
- 1 13.5-ounce can coconut cream
- 1 cup raw cashews, soaked for 1 hour
- 3 Yogi Sweet Tangerine Positive Energy tea tea bags
- 1/4 cup maple syrup
- 1/4 cup arrowroot powder
- 1 tbsp vanilla extract
- Optional: crushed grain free vegan cereal, strawberry jam, pineapple slices
Instructions
- In a large pot, bring the coconut cream to a boil.
- Once boiling, reduce heat, and steep the Yogi Sweet Tangerine Positive Energy tea tea bags in the tea for 7 minutes.
- Once steeped, remove the tea bags, and bring the heat back up to high. Add in the arrowroot powder, and stir until completely dissolved. Keep stirring for 5 minutes. The coconut cream will begin to thicken.
- Remove from heat and set aside to cool while you pulse the cashews.
- In a large food processor, pulse the cashews until smooth, almost like a cashew butter.
- Once the coconut cream is warm and not hot, you can add the coconut cream to the food processor, along with the maple syrup and vanilla extract. Puree until everything is well combined.
- Divide the mixture into 4-5 cups, cover, and place the cups in the fridge to chill for 3-4 hours.
- When ready to serve, top with desired toppings, and enjoy! The pudding will last about 2 weeks in the fridge in an airtight container.
