The BEST Dairy-Free Vanilla Pudding Recipe - The Foodie and The Fix (2024)

FAQs

What is the best non dairy milk for instant pudding? ›

Coconut milk is one of the best substitutes for regular milk in instant pudding. It is rich and creamy, providing the perfect texture for a smooth and creamy pudding.

Regular instant pudding usually won't set with almond milk because the pudding mix is formulated to work with the specific proteins in cow's milk.

You can make the whipped pudding thicker or thinner depending on how much heavy whipping cream you add. If you are looking for a thicker consistency (to eat with a spoon, or use as a cake filling), add a little less heavy cream. If you want to use it as a donut filling, use a little more, so that it's easily pipeable.

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes.

The alternative mix is simply 1 part cornstarch to 2 parts fine sugar, plus 1 part vanilla. I used 1 TBSP. of cornstarch and 2 TBSP. of sugar.

Use a thickening agent: If increasing the pudding mix doesn't give you the desired thickness, you can try adding a thickening agent such as cornstarch or gelatin.

For JELL-O Instant Puddings, use 1 1/2 cup cold almond milk. For JELL-O Cook & Serve Pudding with refrigerated almond milks, use 1 1/2 cups of almond milk.

Pour non-dairy milk over the instant pudding powder and whisk for 2 minutes, until the pudding thickens. Serve immediately or store in an air-tight container in the refrigerator.

However, I found that when you use the cool whip it helps to stabilize the rest of the ingredients and results in a thicker pudding. Using cool whip also help it last longer sitting out at room temperature, which is good for serving banana pudding at a party.

Substitutes for Heavy Cream in Whipped Cream

Leal explains, "Heavy cream has a higher percentage of milk fat (about 36 percent) while whipping cream has less (around 30 percent). Don't let the names deceive you: Both can and should be used for whipped cream.

Why add eggs to pudding? ›

Thickening the Pudding

Using eggs: Eggs add richness to puddings, whether or not the recipe includes additional thickeners. To add eggs to a hot liquid, you need to "temper" them (see Tempering Eggs below) so they don't end up as scrambled eggs. Rice and tapioca also act as thickeners.

Yes, homemade pudding is a delicious treat all on its own, but you can make this treat even more indulgent by topping it with a few extras. Fresh whipped cream is a great place to start, but you can level up this old-fashioned dessert with crushed candies, chopped nuts or cookie crumbles.

The eggs in the pudding provide some moisture, as well as acting as binding agents. Eggs can also make the pudding a little bit lighter and the main risk is that without eggs the pudding could be a little rubbery in texture.

Learn how to make instant pudding from a box using three of the most common non-dairy milk options, oat milk, almond milk, and coconut milk. Learn which has the thickest texture, the smoothest texture, and the best flavor!

Wondermilk. Out of the listed options, the So Delicious Dairy Free Wondermilk tops as the best brand that closely resembles actual milk in terms of consistency, creaminess and slightly sweet mild flavor. It contains coconut and oat milk, with hints of oat taste and full texture.

Yes, jello pudding will set with almond milk as long as you use the right ratios. What is this? For JELL-O Instant Puddings, use 1 1/2 cup cold almond milk. For JELL-O Cook & Serve Pudding with refrigerated almond milks, use 1 1/2 cups of almond milk.

People love oat milk for many of the same reasons soy works so well in espresso beverages. It's thick and creamy, foams easily, and doesn't carry an unpleasant aftertaste. Note: oat milk is lower in protein than soy milk but provides about double the calories for the same eight-ounce serving.