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Vegan Vanilla Pudding

jars of vegan coconut pudding with pineapple

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!

Scale

Ingredients

Instructions

  1. In a large pot, bring the coconut cream to a boil.
  2. Once boiling, reduce heat, and steep the Yogi Sweet Tangerine Positive Energy tea tea bags in the tea for 7 minutes.
  3. 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.
  4. Remove from heat and set aside to cool while you pulse the cashews.
  5. In a large food processor, pulse the cashews until smooth, almost like a cashew butter.
  6. 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.
  7. Divide the mixture into 4-5 cups, cover, and place the cups in the fridge to chill for 3-4 hours.
  8. When ready to serve, top with desired toppings, and enjoy! The pudding will last about 2 weeks in the fridge in an airtight container.

Keywords: vegan vanilla pudding, vegan coconut pudding, vanilla pudding from scratch, vanilla pudding recipe

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