Patriotic pudding, why not? The recipe below is my first attempt at creating a dairy/soy/egg-free pudding. My main modifications to the traditional vegan pudding recipes I found are substituting granulated sugar with pure maple syrup and using rice milk. I have yet to express my love of pudding on this blog, but that day will soon come. In the meantime, I would love to hear about any and all of your favorite puddings.
Vegan Vanilla Bean Pudding (4 servings)
1/3 cup pure maple syrup (I am trying this part next with honey)
4 tablespoons cornstarch
1/8 teaspoon salt
2 cups rice milk (use any kind of milk you have)
1/4 vanilla bean scrapings
Mix maple syrup, cornstarch, and salt in a saucepan. Gradually incorporate the rice milk. Stir constantly to avoid bumps.
Cook the mix over low heat. Stir constantly until thickened (hang in there, it will happen!). Cook for an additional 3 minutes, stirring a little less.
Take off of the heat and add vanilla. Cool on the stovetop for about ten minutes, stirring every now and then. Pour pudding into serving dish(es) and refrigerate for about 2 hours or until you can’t wait any longer!
Add fruit/whipped topping/granola/cookies/whatever, and enjoy.
The hint of maple in the pudding paired with the blueberries tasted like eating a blueberry pancake with a different texture. In the future, I think I will use it more like a glaze for dessert pizza or chilled berry tarts. The flavor was most enhanced by using scrapings from a vanilla bean, but you could use any extract of your choosing to perk up the flavor with fun combinations.