10 Delicious Vegan Almond Vanilla Pudding Recipes

Hey there, fellow food lovers! If you’re on the hunt for a dessert that’s both indulgent and kind to our planet, you’ve struck gold. Our roundup of 10 Delicious Vegan Almond Vanilla Pudding Recipes is here to satisfy your sweet tooth with creamy, dreamy treats that are as easy to make as they are to love. Dive in and discover your next favorite pudding today!

Creamy Vegan Almond Vanilla Pudding

Today feels like the perfect day to slow down and savor something sweet and simple. This creamy vegan almond vanilla pudding is a gentle reminder of the joys found in the little things, a dessert that whispers rather than shouts.

Ingredients

• 1 cup raw, creamy almond butter
• 2 cups unsweetened almond milk, chilled
• 1/4 cup pure maple syrup, golden and velvety
• 1 tbsp pure vanilla extract, fragrant and warm
• 1/4 tsp sea salt, finely ground
• 2 tbsp arrowroot powder, for silky thickening

Instructions

1. In a medium saucepan, whisk together the almond butter and 1/2 cup of the almond milk over low heat until smooth and fully incorporated.
2. Gradually add the remaining almond milk, maple syrup, vanilla extract, and sea salt, whisking continuously to avoid lumps.
3. Sprinkle the arrowroot powder over the mixture, whisking briskly to ensure it dissolves completely without clumping.
4. Increase the heat to medium and cook the mixture, stirring constantly with a wooden spoon, for about 5 minutes or until it thickens to a pudding-like consistency. Tip: The pudding is ready when it coats the back of the spoon and leaves a clear path when you run your finger through it.
5. Remove from heat and let it cool for 5 minutes, then transfer to individual serving bowls or a large container.
6. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming, and refrigerate for at least 2 hours, or until fully set. Tip: For an extra creamy texture, give the pudding a quick stir after the first hour of chilling.
7. Serve chilled, garnished with a drizzle of maple syrup or a sprinkle of crushed almonds for added texture. Tip: For a festive twist, layer the pudding with fresh berries or a dollop of coconut whipped cream.

Finished with a silky smooth texture and a delicate balance of nutty and sweet, this pudding is a testament to the beauty of simplicity. Enjoy it as a quiet afternoon treat or dress it up for a dinner party dessert that’s sure to impress.

Chocolate Swirl Vegan Almond Vanilla Pudding

Sometimes, the simplest pleasures come from the most unexpected combinations, like the gentle swirl of chocolate through a creamy almond vanilla pudding. This dessert, a quiet celebration of textures and flavors, invites you to slow down and savor each spoonful.

Ingredients

• 1 cup creamy almond milk, chilled and velvety
• 1/4 cup pure maple syrup, with its deep, caramel-like sweetness
• 2 tbsp cornstarch, finely sifted for a lump-free pudding
• 1 tsp pure vanilla extract, fragrant and warm
• 1/4 cup vegan dark chocolate chips, rich and meltingly soft
• A pinch of sea salt, to elevate all the flavors

Instructions

1. In a medium saucepan, whisk together the chilled almond milk and pure maple syrup over low heat until just warmed, about 2 minutes.
2. Gradually sprinkle in the sifted cornstarch, whisking constantly to avoid any lumps, and continue to cook until the mixture thickens slightly, about 3 minutes.
3. Remove the saucepan from heat and stir in the pure vanilla extract and a pinch of sea salt, blending until the mixture is smooth and homogenous.
4. Divide the pudding mixture into two bowls. In one bowl, gently fold in the vegan dark chocolate chips until they melt and create a swirl effect.
5. Layer the vanilla and chocolate mixtures alternately into serving glasses, then use a knife to swirl them together for a marbled effect.
6. Chill the puddings in the refrigerator for at least 2 hours, or until set and firm to the touch.

With its silky texture and the harmonious blend of almond, vanilla, and chocolate, this pudding is a testament to the beauty of plant-based desserts. Serve it with a sprinkle of crushed almonds or a drizzle of melted chocolate for an extra touch of indulgence.

Matcha Infused Vegan Almond Vanilla Pudding

Lingering in the quiet of the kitchen, the thought of a dessert that marries the earthy tones of matcha with the sweet, comforting embrace of vanilla and almond feels like a whisper of serenity. This pudding, a delicate dance of flavors, is a testament to the beauty of plant-based ingredients coming together in harmony.

Ingredients

• 1 cup creamy almond milk, chilled and unsweetened
• 2 tbsp ceremonial-grade matcha powder, vibrant and finely sifted
• 1/4 cup pure maple syrup, golden and rich
• 1 tsp pure vanilla extract, aromatic and warm
• 3 tbsp agar-agar powder, a vegan gelatin alternative
• A pinch of sea salt, finely ground

Instructions

1. In a small saucepan, gently whisk together the almond milk and matcha powder over low heat until no lumps remain, about 2 minutes.
2. Add the maple syrup, vanilla extract, and sea salt to the saucepan, stirring continuously to blend the flavors, for another minute.
3. Sprinkle the agar-agar powder into the mixture, whisking vigorously to prevent clumping, and bring to a simmer over medium heat. Cook for 5 minutes, ensuring the agar-agar fully dissolves.
4. Remove the saucepan from heat and let the mixture cool slightly before pouring into serving glasses or bowls. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve.
5. Refrigerate the pudding for at least 2 hours, or until set. The pudding should wobble slightly when gently shaken. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.
6. Before serving, let the pudding sit at room temperature for 10 minutes to enhance its flavors. Tip: Garnish with a light dusting of matcha powder or sliced almonds for an elegant touch.

Rich in texture and flavor, this pudding offers a creamy yet firm consistency, with the matcha’s bitterness beautifully balanced by the sweetness of maple and vanilla. Serve it in clear glasses to showcase its vibrant green hue, or layer it with fresh berries for a burst of color and acidity.

Berry Topped Vegan Almond Vanilla Pudding

Sometimes, the simplest pleasures come in the form of a creamy, dreamy pudding, especially when it’s topped with a burst of fresh berries. This Berry Topped Vegan Almond Vanilla Pudding is a testament to that, blending the nutty depth of almonds with the sweet, floral notes of vanilla, all crowned by the vibrant tang of seasonal berries.

Ingredients

• 2 cups unsweetened almond milk, creamy and cold
• 1/4 cup pure maple syrup, rich and amber-colored
• 1/4 cup almond butter, smooth and lightly roasted
• 1 tsp pure vanilla extract, fragrant and warm
• 3 tbsp cornstarch, fine and powdery
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries), ripe and juicy

Instructions

1. In a medium saucepan, whisk together the almond milk, maple syrup, almond butter, and vanilla extract over medium heat until smooth and well combined.
2. Gradually sprinkle in the cornstarch while continuously whisking to prevent any lumps from forming.
3. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring constantly with a wooden spoon to ensure even thickening.
4. Once the pudding begins to thicken and coats the back of the spoon, reduce the heat to low and simmer for 2 more minutes, stirring occasionally.
5. Remove the saucepan from the heat and let the pudding cool for 5 minutes before transferring it to serving bowls or glasses.
6. Chill the pudding in the refrigerator for at least 2 hours, or until set and firm to the touch.
7. Just before serving, top each pudding with a generous handful of mixed fresh berries.

Now, the pudding’s velvety texture contrasts beautifully with the fresh berries’ pop, creating a dessert that’s as pleasing to the palate as it is to the eye. For an extra touch of elegance, drizzle a little extra maple syrup over the top or sprinkle with crushed almonds.

Coconut Milk Vegan Almond Vanilla Pudding

Remembering the first time I stirred together this Coconut Milk Vegan Almond Vanilla Pudding, the kitchen filled with a warmth that felt like a quiet morning sun. It’s a simple pleasure, blending creamy coconut milk with the subtle nuttiness of almond and the sweet whisper of vanilla, creating a dessert that feels both indulgent and light.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk, creamy and lush
• 1/4 cup pure maple syrup, golden and smooth
• 2 tbsp almond butter, rich and slightly earthy
• 1 tsp pure vanilla extract, fragrant and sweet
• 2 tbsp cornstarch, fine and powdery
• A pinch of sea salt, delicate and flaky

Instructions

1. In a medium saucepan, gently whisk together the coconut milk and maple syrup over low heat until the mixture is warm but not boiling, about 2 minutes.
2. Add the almond butter and vanilla extract to the saucepan, stirring continuously until the almond butter is fully dissolved and the mixture is smooth, about 3 minutes.
3. In a small bowl, mix the cornstarch with 2 tbsp of cold water to create a slurry, ensuring there are no lumps before adding it to the saucepan.
4. Increase the heat to medium and bring the mixture to a gentle simmer, stirring constantly with a wooden spoon to prevent sticking, until the pudding thickens noticeably, about 5 minutes.
5. Remove the saucepan from the heat and stir in the sea salt, enhancing the flavors of the pudding.
6. Pour the pudding into 4 small serving bowls or ramekins, smoothing the tops with the back of a spoon for an even finish.
7. Chill the pudding in the refrigerator for at least 2 hours, or until set and firm to the touch.

Yielded from this simple process is a pudding with a velvety texture that melts on the tongue, its flavors a harmonious blend of coconut, almond, and vanilla. Serve it topped with fresh berries or a sprinkle of toasted coconut flakes for an extra touch of elegance.

Spiced Vegan Almond Vanilla Pudding with Cinnamon

Beneath the quiet hum of the kitchen, there’s a simple joy in crafting a dessert that feels both nourishing and indulgent. This spiced vegan almond vanilla pudding, with its whisper of cinnamon, is a testament to the beauty of plant-based ingredients coming together in harmony.

Ingredients

• 1 cup creamy almond milk, chilled and velvety
• 2 tbsp pure maple syrup, with its deep amber sweetness
• 1 tsp vanilla extract, fragrant and warm
• 1/4 tsp ground cinnamon, softly spicy
• 2 tbsp cornstarch, fine and powdery
• A pinch of sea salt, to elevate the flavors

Instructions

1. In a small saucepan, whisk together the chilled almond milk and cornstarch until no lumps remain, ensuring a smooth base for your pudding.
2. Place the saucepan over medium heat and add the maple syrup, vanilla extract, ground cinnamon, and a pinch of sea salt, stirring gently to combine.
3. Continue to cook the mixture, stirring constantly with a wooden spoon, for about 5 minutes or until it thickens to a custard-like consistency. Tip: Keep the heat at medium to prevent scorching.
4. Once thickened, remove the saucepan from the heat and let the pudding sit for a minute to cool slightly, allowing the flavors to meld beautifully.
5. Pour the pudding into serving dishes and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Tip: Use a fine-mesh sieve if you desire an even smoother texture.
6. Refrigerate for at least 2 hours, or until set and chilled through. Tip: For an extra touch of elegance, garnish with a light dusting of cinnamon before serving.

Velvety and rich, this pudding carries the gentle warmth of cinnamon and the sweet embrace of vanilla. Serve it in delicate glass bowls, perhaps with a drizzle of maple syrup or a sprinkle of toasted almond slices for added texture and depth.

Raw Vegan Almond Vanilla Pudding with Dates

Evenings like these call for something simple yet profoundly satisfying, a dish that whispers of comfort and purity. This raw vegan almond vanilla pudding, sweetened naturally with dates, is just that—a gentle embrace in a bowl.

Ingredients

• 1 cup raw almonds, soaked overnight and skins removed for a creamy texture
• 3/4 cup pure maple syrup, for a deep, woodsy sweetness
• 1/4 cup coconut oil, melted to a silky consistency
• 1 tsp pure vanilla extract, for a warm, aromatic depth
• 1/2 tsp sea salt, finely ground to enhance all flavors
• 1/2 cup pitted Medjool dates, plump and sticky for natural sweetness
• 1 cup filtered water, chilled for a refreshing finish

Instructions

1. In a high-speed blender, combine the soaked almonds, maple syrup, melted coconut oil, vanilla extract, and sea salt. Blend on high for 1 minute until the mixture is completely smooth.
2. Add the pitted Medjool dates to the blender and pour in the chilled filtered water. Blend again on high for another 2 minutes, scraping down the sides as needed, until the pudding is velvety and no date bits remain.
3. Transfer the pudding into a large bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the pudding to set.
4. Before serving, give the pudding a gentle stir to loosen it slightly. Divide among serving bowls and enjoy immediately, or garnish with fresh berries or a sprinkle of cinnamon for an extra touch of warmth.

Lusciously creamy with a hint of nuttiness from the almonds, this pudding is a testament to the beauty of simplicity. The vanilla and dates weave together in a dance of sweetness, making each spoonful a moment to savor. Try serving it in small mason jars for a charming, portable dessert option.

Pumpkin Spice Vegan Almond Vanilla Pudding

Gently, as the evening light fades, we find comfort in the simplicity of blending flavors that speak to the soul. This pudding, a harmonious blend of autumn’s warmth and summer’s lightness, invites a moment of pause and savor.

Ingredients

– 1 cup creamy almond milk, cold and unsweetened
– 1/2 cup pure pumpkin puree, velvety and smooth
– 1/4 cup pure maple syrup, dark and robust
– 2 tbsp cornstarch, finely sifted
– 1 tsp pure vanilla extract, fragrant and sweet
– 1/2 tsp pumpkin spice blend, warmly aromatic
– A pinch of sea salt, finely ground

Instructions

1. In a medium saucepan, whisk together the cold almond milk and cornstarch until no lumps remain, ensuring a smooth base for your pudding.
2. Gently stir in the pumpkin puree, maple syrup, vanilla extract, pumpkin spice blend, and sea salt, blending them into a uniform mixture.
3. Turn the heat to medium-low and cook the mixture, stirring constantly with a wooden spoon, for about 8-10 minutes until it thickens to a custard-like consistency. Tip: Avoid high heat to prevent scorching.
4. Once thickened, remove the saucepan from the heat and let it sit for 5 minutes, allowing the flavors to meld beautifully.
5. Pour the pudding into 2 serving bowls or ramekins, covering the surface directly with plastic wrap to prevent a skin from forming. Tip: Press the wrap gently onto the pudding’s surface.
6. Chill in the refrigerator for at least 2 hours, or until set and cold. Tip: For best results, chill overnight to deepen the flavors.

Creamy and indulgent, this pudding carries the essence of pumpkin spice with a delicate almond vanilla undertone. Serve it garnished with a sprinkle of pumpkin spice or a drizzle of maple syrup for an extra touch of sweetness.

Avocado Based Vegan Almond Vanilla Pudding

Lately, I’ve found myself craving something sweet yet wholesome, a dessert that feels like a hug in a bowl. This avocado-based vegan almond vanilla pudding is just that—a creamy, dreamy treat that’s as nourishing as it is indulgent.

Ingredients

• 2 ripe avocados, creamy and smooth
• 1/2 cup almond milk, unsweetened and chilled
• 1/4 cup pure maple syrup, dark and robust
• 1 tsp vanilla extract, pure and fragrant
• 1/4 cup almond butter, smooth and rich
• A pinch of sea salt, fine and delicate

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a high-speed blender.
2. Add the almond milk, maple syrup, vanilla extract, almond butter, and sea salt to the blender.
3. Blend on high for 1-2 minutes, or until the mixture is completely smooth and no avocado chunks remain. Tip: Stop and scrape down the sides of the blender once to ensure everything is well incorporated.
4. Taste the pudding and adjust the sweetness if necessary by adding a bit more maple syrup, blending again for a few seconds.
5. Transfer the pudding to serving bowls or glasses. Tip: For an extra touch of elegance, layer the pudding with fresh berries or a sprinkle of crushed almonds.
6. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the pudding to set slightly. Tip: Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.

This pudding is luxuriously smooth, with the almond butter adding a subtle depth that complements the vanilla’s warmth. Serve it with a drizzle of melted dark chocolate or a handful of toasted coconut flakes for an extra special treat.

Decadent Vegan Almond Vanilla Pudding with Caramel Sauce

Perhaps there’s no simpler joy than the creamy embrace of a well-made pudding, especially when it’s crafted with care and a touch of vegan elegance. This almond vanilla pudding, draped in a luscious caramel sauce, is a testament to the beauty of plant-based desserts, offering a moment of quiet indulgence in our bustling lives.

Ingredients

• 1 cup raw almonds, soaked overnight and skins removed for a smooth, creamy texture
• 2 cups unsweetened almond milk, cold and refreshing
• 1/4 cup pure maple syrup, rich and amber-colored
• 1 tbsp vanilla extract, fragrant and warm
• 1/4 tsp sea salt, finely ground to enhance flavors
• 2 tbsp cornstarch, for that perfect pudding thickness
• 1/2 cup coconut sugar, for a deep, caramel-like sweetness
• 1/4 cup water, to create the silky caramel sauce

Instructions

1. In a high-speed blender, combine the soaked almonds, almond milk, maple syrup, vanilla extract, and sea salt. Blend on high for 2 minutes until completely smooth and creamy.
2. Pour the blended mixture into a medium saucepan and whisk in the cornstarch until no lumps remain. Tip: For an extra smooth pudding, strain the mixture through a fine-mesh sieve before heating.
3. Cook over medium heat, stirring constantly with a wooden spoon, for 5-7 minutes until the pudding thickens and coats the back of the spoon. Tip: Keep the heat moderate to prevent the pudding from scorching.
4. Remove from heat and divide the pudding among 4 serving glasses. Chill in the refrigerator for at least 2 hours, or until set.
5. For the caramel sauce, combine coconut sugar and water in a small saucepan over low heat. Stir until the sugar dissolves, then increase the heat to medium and simmer for 5 minutes without stirring, until the sauce thickens slightly. Tip: Watch closely to avoid burning, as coconut sugar caramelizes quickly.
6. Let the caramel sauce cool for 10 minutes, then drizzle over the chilled pudding before serving.

Oozing with velvety texture and a harmonious blend of nutty and sweet flavors, this pudding is a dreamy escape. Serve it with a sprinkle of toasted almond slices for an added crunch, or layer it with fresh berries for a vibrant contrast.

Conclusion

Concluding our roundup, these 10 Delicious Vegan Almond Vanilla Pudding Recipes offer a treasure trove of creamy, dreamy desserts that cater to all tastes and occasions. Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here to delight your palate. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!