Vegan Chocolate Pudding
Pudding is one of my favorite desserts to scratch-make in the bus because it is just so simple to throw together with ingredients that we usually have on hand. And, as it turns out, it is also super easy to make vegan. A simple stovetop pudding is really just about adding sugar and flavoring to a milk (dairy or non-dairy, doesn’t matter), adding cornstarch, and then simmering it to the correct temperature.
This recipe is for a simple chocolate soy milk pudding. The only thing one needs to be careful of making this pudding vegan is that the chocolate does not contain milk fat. Dark chocolate tends to be a safer bet, but still be sure to check the packaging.
Chocolate Soy Milk Pudding
3 cups soy milk (or other preferred milk)
1 cup dark chocolate (check packaging to ensure it does not contain milk)
¼ cup sugar
¼ cup cornstarch
Pinch of salt
In a saucepan, combine 2.5 cups soy milk, 1 cup dark chocolate, ¼ cup sugar, and a pinch of salt over medium-low heat.
In a small bowl, combine ¼ cup cornstarch and ¼ cup soy milk, and make a paste. When a smooth paste is achieved, add another ¼ cup soy milk and stir to mix well.
Stir the mixture in the saucepan until the chocolate is melted, keeping an eye on the temperature. You do not want this mixture to get too hot, or it will cook your cornstarch on contact, making big lumps in a thin pudding.
When the chocolate is melted, check the temperature with a thermometer. Anything below 160 degrees is acceptable. Give your cornstarch slurry a quick stir and pour it into the saucepan. Stir to combine.
Continue stirring the pot and keeping an eye on the temperature as it increases. Be especially sure to regularly scrape the bottom, as this heats first, and can create lumps in your pudding. At around 160 degrees, the pudding will begin to thicken. When you reach 170, the pudding is fully thickened and should be immediately removed from heat.
If you do not have a thermometer, you can judge the doneness of your pudding by its consistency. When it coats the back of a spoon, it is done.
Refrigerate the pudding for several hours to allow it to properly set. A piece of plastic wrap set directly on the surface of the pudding will prevent it forming a skin in the refrigerator, but is not wholly necessary. Just give it a good stir before you serve it and that skin will break up.
Enjoy by itself or with a dollop of whipped coconut cream.