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Vegan vanilla raspberry pudding

updated

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Ingredients for 3 servings:

  • 600 ml soy milk (soy drink)
  • 3 tbsp cornstarch
  • 125 g sugar
  • ½ vanilla pod(s)
  • 250 g raspberries, fresh or frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

also gluten and lactose free

In a cup, mix 100 ml of the soy milk with the cornstarch. Scrape the vanilla seeds from the vanilla pod. Pour the remaining soy milk into a saucepan, add the sugar, vanilla seeds, and vanilla pod, and bring to a boil, stirring occasionally. When the soy milk begins to boil, slowly add the soy milk and cornstarch mixture while stirring, then remove from the heat. Remove the vanilla pod. Stir in the raspberries and serve. It’s best to let it cool completely before serving. Tip: Garnish with some caramelized walnuts and raspberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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