How to Make Pudding With Almond Milk

By Dana Poblete

For people living that dairy-free life, almond milk is an amazing substitute for regular milk. It can replace milk at the same quantity in virtually any recipe—except for pudding. Making pudding with almond milk is possible with the correct ratio of thickener to liquid. But it only works when cooking it the old-fashioned way, not with instant-pudding mixes.

Chocolate pudding
credit: AmalliaEka/iStock/GettyImages
Chocolate pudding

How to Make Almond-Milk Pudding

In a medium-sized saucepan, heat almond milk until small bubbles form around the edges of the pan.

Whisk sugar and cornstarch (or tapioca starch or arrowroot powder) into the milk, constantly whisking while bringing the whole mixture to a simmer. Cook until the mixture is thick enough to cover the back of a spoon. Remove from heat.

If making chocolate pudding, add cocoa or chocolate chips to the hot mixture and whisk slowly and evenly to melt chocolate. If needed, return the saucepan to the stovetop to melt the chocolate, but do not boil.

Stir in vanilla extract and butter, margarine, or butter substitute.

If making rice pudding, stir in cooked jasmine rice.

Pour pudding into 8 small serving bowls. Cover bowls with plastic wrap and place in refrigerator until cooled and set, about 1 hour.

Butterscotch Variation

Combine brown sugar, cornstarch (or tapioca starch or arrowroot powder), and salt. Add just enough of the almond milk to make a thick paste, and set that aside.

Heat remaining almond milk in a medium saucepan until boiling.

Remove milk from heat, add in the brown sugar paste, and whisk until completely dissolved. Pour 3 to 4 tablespoons of this mixture into the lightly beaten egg yolks and whisk together, then add the egg-yolk mixture back to the pudding mixture. Return to a boil, whisking constantly to desired thickness. Remove from heat.

Pour pudding into 8 small serving bowls. Cover bowls with plastic wrap and place in refrigerator until cooled and set, about 1 hour.