Classic Vegan Vanilla Pudding from Scratch

Let's get one thing straight right off the bat: we are not talking about that weird, jiggly, plasticky stuff from a box mix. And we are definitely not talking about the sad, often grainy versions you sometimes find languishing in the back of a dairy-free aisle. No. We are talking about the real deal. A luxuriously smooth, profoundly vanilla, silky custard that happens to be vegan. The kind of pudding that coats the back of a spoon with serious intention. The kind that makes you close your eyes for a second after the first bite.

If you think you need eggs, cream, and a pastry degree to achieve that kind of pudding nirvana, I'm here to happily prove you wrong. This Classic Vegan Vanilla Pudding is a revelation. It’s built on a simple, elegant formula that has been a staple in my dessert rotation for years. It’s the thing I make when I need a sweet, comforting end to a day that doesn’t feel like a compromise. It’s my secret weapon for impressing dinner guests who would never guess it’s plant-based. And the best part? It comes together in about 15 minutes with one saucepan and ingredients you can actually pronounce.

This isn't just "vegan pudding." This is incredible pudding, full stop. It just doesn't have any animal products in it. Ready to see how easy it is to make magic from scratch?

The Science of Silk: How to Thicken Pudding Without Eggs

So, how do we get that signature pudding texture—thick, lush, and sliceable—without the classic egg custard method? We rely on the power of cornstarch. This humble pantry staple is our best friend here. When cornstarch is heated with a liquid, its starch granules swell and burst, creating a gorgeous, translucent gel that sets up smooth and firm as it cools.

But there’s a trick. Cornstarch has a pesky personality flaw: it can get lumpy if you’re not careful, and it can break down and become thin again if you over-boil it. The key is in the slurry. We whisk the cornstarch with a small amount of our cold non-dairy milk first, creating a smooth paste. This paste then integrates seamlessly into the warming milk in the pan, thickening it evenly without a single lump. The other non-negotiable? A full, rolling boil. You have to let the mixture come to a proper boil for about 60 seconds, stirring constantly. This cooks out the raw starch flavor and activates the thickening power completely. Don’t stop stirring, and don’t be shy about the boil—that’s what gives you the perfect set.

Ever wondered why some puddings get a weird skin on top? That’s just protein and starch drying out. The simple fix is to press a piece of plastic wrap directly onto the surface of the hot pudding before it chills. It creates a barrier and guarantees that silky-smooth top. See? All the problems, solved.

The Short & Sweet Ingredient List (No Weird Substitutes)

The beauty of a classic is its simplicity. You don't need a dozen fancy vegan "cream" products. You need five core ingredients, plus salt and vanilla. That's it.

The Milky Way (Choosing Your Base):

• 3 cups of unsweetened, plain non-dairy milk: This is your canvas. Full-fat canned coconut milk will give you the absolute richest, most decadent texture—it’s my top choice for a special treat. For a more neutral, everyday pudding, soy milk or oat milk are fantastic. They have enough protein and body to create a great texture. Almond milk can work but may yield a slightly thinner pudding. IMO, avoid the “light” versions; we need the fat and body for that luxurious mouthfeel.

The Thickener & Sweetener:

• ½ cup granulated sugar: This is the standard amount for a perfectly sweet, not-cloying pudding. You can adjust slightly to taste.
• ⅓ cup cornstarch: This is our magic gel-maker. Don’t substitute with arrowroot or tapioca here unless you’re prepared for a different texture; cornstarch is king for the classic set.
• ⅛ tsp kosher salt: Crucial. It enhances the vanilla flavor and balances the sweetness. Don’t skip it.

The Flavor Powerhouse:

• 1 ½ tsp vanilla bean paste OR 2 tsp pure vanilla extract: This is where you define your pudding. Vanilla extract is fine, but vanilla bean paste is a game-changer. It gives you those beautiful little specks and a deeper, more complex vanilla flavor that screams “from scratch.” It’s worth the splurge for this recipe.

Optional, but Highly Recommended:

• 1-2 tbsp vegan butter or coconut oil: Stirred in at the very end, this adds a glorious sheen and an extra layer of richness that mimics the mouthfeel of dairy butter. It’s the professional pastry chef trick.

Told you it was simple. The complexity comes from the technique, not a grocery list.

The Foolproof, One-Pot Method

This is a stirring meditation. Put on some music, grab your whisk, and let’s make pudding.

H2: Classic Vegan Vanilla Pudding from Scratch Recipe

Prep Time: 5 mins | Cook Time: 10 mins | Chill Time: 4 hours | Serves: 4-6

Ingredients:

• 3 cups unsweetened plain non-dairy milk (coconut, soy, or oat milk preferred), divided
• ½ cup granulated sugar
• ⅓ cup cornstarch
• ⅛ tsp kosher salt
• 1 ½ tsp vanilla bean paste (or 2 tsp pure vanilla extract)
• 1 tbsp vegan butter or refined coconut oil (optional, but recommended)

Instructions:

1. Create the Slurry: In a small bowl or measuring cup, whisk together ½ cup of the cold non-dairy milk with the cornstarch until it is completely smooth and lump-free. This is your thickening slurry. Set it aside.
2. Heat the Base: In a medium saucepan, combine the remaining 2 ½ cups of milk, sugar, and salt. Warm over medium heat, stirring occasionally with a whisk, until the mixture is steaming hot and the sugar is fully dissolved. Do not let it boil yet.
3. Thicken the Pudding: Give your cornstarch slurry another quick stir (it can settle). While whisking the steaming milk mixture constantly, slowly pour in the slurry. Continue to whisk non-stop.
4. The Big Boil: Keep whisking as the mixture begins to thicken. This will happen quite suddenly. Once it starts bubbling, reduce the heat just enough to maintain a steady, low boil. Keep whisking for 60-90 seconds. This is critical for cooking the starch. You’ll see it transform from cloudy to glossy and thick, coating the whisk readily.
5. Finish & Flavor: Remove the pan from the heat. Whisk in the vanilla bean paste (or extract) and the vegan butter or coconut oil, if using, until fully incorporated and smooth.
6. Chill for Perfection: Immediately pour the pudding into a large serving bowl or individual cups/ramekins. To prevent a skin, press a piece of plastic wrap directly onto the surface of the hot pudding. Refrigerate for at least 4 hours, or until completely chilled and set. It will continue to thicken as it cools.

H2: Pro-Tips for Pudding Perfection

I’ve made gallons of this stuff. Here’s how to make yours flawless every single time.

• Whisk is King: Use a whisk, not a spoon, for the entire cooking process. It incorporates air and prevents lumps far better than a spatula.
• Patience with the Boil: When I say boil for 60-90 seconds, I mean it. You might be tempted to pull it off the heat as soon as it thickens, but that short boil ensures your pudding won’t be chalky or thin out later. Trust the process.
• Customize Your Creation: This pudding is the perfect blank slate.
  • Chocolate: Whisk in ¼ cup of sifted cocoa powder with the dry cornstarch in your initial slurry.
  • Butterscotch: Swap the white sugar for brown sugar and add a tablespoon of molasses with the vanilla.
  • Lemon or Orange: Add 1-2 tbsp of fresh citrus zest with the vanilla.
• Serving Suggestions: Serve it straight-up in a bowl. Layer it in a glass with fresh berries for a parfait. Use it as a pie filling (it sets firmly). Or, my personal favorite, top it with a dollop of coconut whipped cream and a sprinkle of cinnamon.

FYI, if you do get a rare lump, don’t panic. Immediately pour the hot pudding through a fine-mesh strainer into your serving dish. It will fix everything. :)

The Verdict: Sweet, Simple, and Seriously Good

This Classic Vegan Vanilla Pudding proves a powerful point: you don’t need complicated ingredients to create something utterly delicious and satisfying. It’s a lesson in technique and a testament to the power of good vanilla. It’s the dessert that reminds you that from-scratch cooking doesn’t have to be hard, and that vegan treats can be the star of the show, not just an afterthought.

It’s nostalgia in a bowl, but better. It’s a creamy, dreamy, sweet little secret that’s now yours to share (or not share, I won’t judge). So ditch the box, grab the cornstarch, and get ready for the smoothest, most comforting spoonful you’ve had in a long time. Your taste buds—and your inner child—will thank you.