For individuals living a dairy-free lifestyle, almond milk makes a wonderful substitute for cow's milk. It can be used to replace cow's milk cup-for-cup in virtually any recipe, except for puddings. Making pudding with almond milk is not impossible; all that's needed is the correct ratio of thickener to liquid in order to make the pudding come out right. Cooking pudding the old-fashioned way is the best bet for a delicious outcome, as almond milk cannot be used in instant pudding mixes.
How to Make Almond Milk Pudding
Almond milk has no saturated fat, which is why it creates thin pudding if it is used as a substitute for traditional cow's milk.
Choosing the right thickening agent will give your pudding the correct consistency. There are a few thickening agents to choose from depending on preference and dietary needs.
Cornstarch is a typical thickening ingredient used in pudding recipes. However, if you are unable to eat corn or corn products, you can use tapioca starch or arrowroot powder instead.
In a medium-sized saucepan, heat almond milk until small bubbles form around the edges of the pan.
For butterscotch pudding, first combine all dry ingredients.
Add just enough almond milk to make a thick paste and set aside.
Heat remaining almond milk in medium saucepan until boiling.
Whisk dry ingredients into the milk.
Constant whisking will help give your pudding a smooth consistency.
For butterscotch pudding, remove milk from heat, add in thick paste mixture and whisk until it is completely dissolved.
Bring the whole mixture to a simmer while constantly whisking.
Cook until the mixture is thick enough to cover the back of a spoon.
Remove the mixture from the heat.
If making vanilla or rice pudding, skip to step 9.
If using bar chocolate instead of powdered cocoa, add it to the hot mixture at this time.
Whisk slowly and evenly to melt chocolate. If you need to, return the saucepan to the stove top to melt the chocolate, but do not boil.
Once chocolate is incorporated, skip to step 9.
For butterscotch pudding, remove the saucepan from the heat.
Pour 3 to 4 tbsp. of the hot mixture into the lightly beaten egg yolks and whisk together.
Pour the egg mixture back into the pudding and return to a boil, whisking constantly until at your desired thickness.
Remove from the heat.
Stir in vanilla extract and butter, margarine or butter substitute.
For rice pudding, stir in cooked jasmine rice.
Pour pudding into 8 small serving bowls.
Cover the top of bowls with plastic wrap and place in refrigerator until cooled and set. This should take about 1 hour.