Hello my vegan foodies! Today we are going to make a simple, easy, and delicious dessert
vegan vanilla pudding. So let's get started! I've got a medium saucepan here on the stove
and I'm adding a third of a cup of brown sugar, two and a half tablespoons of cornstarch
half a teaspoon of nutritional yeast, and a quarter teaspoon of salt to my saucepan
And I'm gonna really whisk this up well. I want to make sure that all the little clumps are
completely broken up, especially the cornstarch, because clumps of cornstarch are not tasty
Once that's well mixed, I'm going to add a can of full fat coconut milk
and whisk the crap out of it until everything is fully dissolved. You could also use a blender
to do this if you want, but I always prefer to have fewer dishes to wash
Okay, now that this is nice and smooth, I'm gonna turn the heat to medium and I'm gonna keep
whisking this as it heats up. If you don't whisk it while it's heating, the cornstarch will tend
to settle on the bottom and your pudding will end up kind of uneven. So we're just gonna whisk whisk whisk
And what I'm looking for is the pudding to get thick and just start to bubble
So you can see here that it's thickened a little, but I don't have any bubbles yet
And at this point we're getting some steam, but still no bubbles. And okay, we've got a little
bit of bubbling, so now I'm gonna turn the heat down to medium low and I'm gonna set a timer for
three minutes. And I'm just whisking that until the three minutes is up
Now the three minutes are up, so I'm gonna take it off the heat and I'm stirring in a tablespoon of vanilla and just a little more whisk whisk whisk
All right, now I'm just transferring the pudding over to a large bowl here. You'll probably need
a spatula to get all of it out of the pan. And then I will just let this sit at room temperature
for 30 minutes to cool off. After the 30 minutes, then I'm going to cover it with some plastic wrap
And we want to prevent a film from developing on top of the pudding, so I'm going to get the
plastic wrap right on top of the surface of the pudding here. Sorry for the weird focus, sometimes
it's a little hard to cook and be your own cameraman. Anyway, now this will all just go into the refrigerator for about an hour or so
All right, my pudding is chilled now, so I'm just going to put it in these little jars here with a
piping bag. When I did the photos for this recipe, I put layers of raspberries and vegan whipped cream
in between the pudding, but I forgot to buy it this time. So I just used some sliced almonds
chocolate chips, and rolled oats to make some layers for my pudding. Less colorful, but still delicious
And there you go, my crazy looking pudding jars with oats and chocolate chips
What I love about this pudding is how flavorful it is. The brown sugar
nutritional yeast, and vanilla all just create this really rich flavor, and it's super quick
and easy to make when you have a craving for something sweet. That wraps up this video
Thank you so much for watching, and I'll see you next time