This vegan pudding is rich, creamy, and authentic tasting, without any fancy ingredients.  It’s easily made in any flavor like chocolate, vanilla, peanut butter, or butterscotch with a few simple modifications to the recipe.

Vegan chocolate pudding and vanilla pudding layered in a glass with vegan whipped cream on top.

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This is not pudding disguised as health food.  Just great-tasting pudding like you remember from when you were a kid.  No one will ever guess that it’s dairy-free and it’s made from a few simple ingredients on the stovetop in about 10 minutes!

Why you will love this recipe

  • It’s classic-tasting pudding with no weird ingredients.
  • This pudding is gluten-free, dairy-free, and easily made soy or nut-free too!
  • It’s a classic kid favorite that can be whipped up on the stovetop in minutes.
  • This can easily be made in any flavor with a few simple modifications.

Are boxed pudding mixes vegan?

Most of the instant boxed pudding that they sell at the grocery store is actually vegan (jello is not, but you can make homemade vegan jello). However, instant puddings will not set correctly with plant-based milk. 

You have to cook it on the stovetop to get vegan pudding that will set. If you have never made homemade pudding before, you will be amazed by how simple it actually is!

The top view of a bowl of chocolate vegan pudding withe whipped cream and mini chocolate chips on top.

Ingredients and substitutions

  • Plant-Based Milk – any type that you like will work.  Soy, almond, oat, cashew, coconut, or rice milk are all good choices.
  • Sugar – to sweeten the pudding.  You can use any sweetener that you want like maple syrup or agave, but white sugar will keep your vanilla pudding the whitest.  (Feel free to adjust the amount to suit your taste).
  • Corn Starch – to thicken the pudding.  You can also use potato starch or arrowroot powder in place of corn starch in equal amounts.
  • Salt – for flavor.
  • Vanilla Extract – for flavor.
  • Vegan Butter – for a rich and creamy texture.  You can use any non-dairy margarine or my homemade vegan butter.  You can leave it out for an oil-free pudding if you choose.

Extras

  • Cocoa Powder – if you are making chocolate pudding. Peanut butter – for peanut butter pudding or brown sugar for butterscotch pudding.
  • Vegan Whipped Cream – (optional)  Use my vegan whipped cream frosting if you want a super-rich whipped cream that won’t deflate or if you want a lighter whipped cream use my aquafaba whipped cream and decorate just before serving.

How to make vegan pudding

Step 1 – Put sugar, starch, and salt into a saucepan and slowly stir in the cold milk to avoid clumps.

Step 2 -Turn on the heat to medium and stir frequently until it begins to boil. (Don’t turn on the heat until all of the clumps are stirred out.)

Step 3 – Stir constantly for 1 minute then remove from heat.

A collage of 4 pictures showing the process steps for making vegan chocolate pudding.

Step 4 – Add butter and vanilla and stir again until the butter has melted and is incorporated.

Step 5 – Serve either warm or cold.

To serve, you can layer different flavors of pudding in a glass jar and top it with vegan whipped cream.

Vegan chocolate and vanilla pudding layered in a glass with vegan whipped cream on top.

Flavor variations

Vegan Chocolate Pudding
  • Add 1/3 cup of cocoa powder plus 2 additional tbsp of sugar along with the dry ingredients in step 1.  Follow the remainder of the steps the same.
Vegan Peanut Butter Pudding
  • Add 1/3 cup of creamy peanut butter to the other ingredients in step one and stir very well with a whisk.  (It will be a little clumpy until it warms up, then it will dissolve completely. Follow the remainder of the steps the same.  Tip – brown sugar taste great in the peanut butter pudding!
Vegan Butterscotch Pudding
  • Make my vegan butterscotch sauce recipe and then let it cool in the pan to room temperature. Once cooled mix 2 3/4 cups of cold plant-based milk with 1/4 cup of cornstarch and slowly add it to the butterscotch stirring well with a whisk.  Turn on the heat to medium and continue to stir until it boils for 1 minute.  (No need to add more butter or vanilla at the end since it’s already in it.)

If you want a healthy vegan pudding, check out my easy chia seed pudding recipe!

Pro Tips

  • Sift the cornstarch and cocoa powder through a flour sifter or wire mesh strainer if yours seems clumpy.   This will help give you a smoother pudding in the end.
  • Add the cold plant-based milk slowly and stir well while you are adding it.  This will stir out any remaining clumps.
  • If you don’t want a layer of pudding skin on the top, allow it to cool with a lid on top.  Take the lid off about every 5 minutes and give it a stir while it’s cooling.

Storage

Cover your pudding with a lid or a piece of plastic wrap to ensure that it doesn’t get a hard film on top unless, of course, you want the pudding skin. Store in the refrigerator for 3-5 days. I don’t recommend freezing the pudding.

Three clear glasses filled with layers of vegan pudding topped with whipped cream.

If you want to learn how to make other homemade vegan staples like butter, cheese, sour cream, cream cheese, and mayo be sure to sign up for my free ebook. 

If you know that you are ready to dive in and want over 40 recipes that taste better than store-bought vegan items and will save you a ton of money, check out my cookbook, The Ultimate Guide to Vegan Staples.

More no-bake desserts

A close up of a glass dish layered with vegan chocolate and vanilla pudding with whipped cream and mini chocolate chips on top.
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5 from 8 rating

Vegan Pudding – Any Flavor

Yield: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Monica Davis
A classic pudding recipe made vegan. A sweet, creamy, and delicious treat that everyone will love!
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Ingredients

Basic Pudding

  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 1/8 teaspoon salt
  • 2 3/4 cup soy milk, or any other plant-based milk
  • 2 tablespoon vegan butter
  • 1 teaspoon vanilla

For Chocolate Pudding

  • 3 tablespoon cocoa powder
  • 2 tablespoon sugar, (in addition to the 1/2 cup)

For Peanut Butter Pudding

  • 1/3 cup creamy peanut butter

For Butterscotch Pudding

Instructions
 

  • Put 1/2 cup sugar, 1/4 cup corn starch, and 1/8 tsp salt into a saucepan. (Plus cocoa powder and additional sugar if making chocolate flavored pudding.)
  • Slowly stir in the 2 3/4 cup of cold plant-based milk to avoid clumps.
  • Turn on heat to medium and stir frequently until it begins to boil. (Don’t turn on the heat until all of the clumps are stirred out.)
  • Stir constantly for 1 minute then remove from heat.
  • Add 2 tablespoons vegan butter and 1 tsp vanilla and stir again until the butter has melted and is incorporated.
  • Serve either warm or cold.
  • To serve, you can layer different flavors of pudding in a glass jar and top with vegan whipped cream.

Notes

  • Sift the corn starch and cocoa powder through a flour sifter or wire mesh strainer if yours seems clumpy.   This will help give you a smoother pudding in the end.
  • Add the cold plant-based milk slowly and stir well while you are adding it.  This will stir out any remaining clumps.
  • If you don’t want a layer of pudding skin on the top, allow it to cool with a lid on top.  Take the lid off about every 5 minutes and give it a stir while it’s cooling.

Flavor Variations:

Chocolate Pudding
Add 1/3 cup of cocoa powder plus 2 additional tbsp of sugar along with the dry ingredients in step 1.  Follow the remainder of the steps the same.
Peanut Butter Pudding
Add 1/3 cup of creamy peanut butter to the other ingredients in step one and stir very well with a whisk.  (It will be a little clumpy until it warms up, then it will dissolve completely. Follow the remainder of the steps the same.  Tip – brown sugar taste great in the peanut butter pudding!
Butterscotch Pudding
Make my vegan butterscotch sauce recipe and then let it cool in the pan to room temperature. Once cooled mix 2 3/4 cups of cold plant-based milk with 1/4 cup of corn starch and slowly add it to the butterscotch stirring well with a whisk.  Turn on the heat to medium and continue to stir until it boils for 1 minute.  (No need to add more butter or vanilla at the end since it’s already in it.)
If you want a healthy vegan pudding, check out my easy chia seed pudding recipe!
Serving: 0.75cup, Calories: 244kcal, Carbohydrates: 38g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Sodium: 200mg, Potassium: 229mg, Fiber: 1g, Sugar: 29g, Vitamin A: 905IU, Vitamin C: 12mg, Calcium: 227mg, Iron: 1mg
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