Vegan Alternatives to Classic Milk Pudding Recipes

Milk pudding is one of the well-favored desserts in Indian household. Serving it as a smooth and creamy finale for a meal, there has been a growing trend to consider this vegan substitute for the people who are lactose-intolerant or following plant-based diets. Coconut milk, almond milk, cashew cream, and oat milk all can be used to replace the rich flavor of the milk pudding. Natural thickeners like agar-agar and cornstarch work perfectly and give the desired texture. You can change a few ingredients and make many variations of vegan puddings that taste really good. Let's try making a yummy vegan milk pudding and explore some alternative recipes that celebrate the goodness of plants.

Vegan Milk Pudding Recipe

Ingredients:

• 2 cups coconut milk (or almond milk)
• 1/2 cup oat milk
• 1/3 cup maple syrup or jaggery
• 3 tbsp cornstarch or arrowroot powder
• 1/2 tsp vanilla extract
• A pinch of salt
• Toasted coconut flakes or nuts for garnish

Method:

1. In a bowl, whisk together cornstarch and 1/4 cup oat milk until smooth. Set it aside. In a saucepan over medium heat, combine coconut milk, remaining oat milk, maple syrup, and salt. Stir continuously till the sweetener dissolves.
2. Slowly pour the cornstarch mixture into the saucepan as you stir constantly. Let it cook for about 5–7 minutes till it thickens up to a creamy consistency.
3. Take the pudding off the heat and add vanilla extract, stirring to combine. Let cool a bit.
4. Pour pudding into serving cups. Cover the top with plastic wrap, pushing it down so that it is touching the surface of the pudding. Refrigerate for at least 2 hours until set.
5. Sprinkle toasted coconut flakes or nuts over the top and serve.

7 Vegan Alternatives to Classic Milk Pudding Recipes

Almond Pudding

Replace dairy milk with almond milk and thicken it with soaked and blended cashews. Sweeten with dates or coconut sugar for a natural touch. Add saffron and crushed cardamom for warmth and garnish with slivered almonds. This pudding maintains the comforting essence of traditional pudding while being completely dairy-free.

Coconut Cream Pudding

Use coconut milk as the base and set it with agar-agar instead of gelatin. Add some rose water or pandan extract for a floral note. Finish it off with a topping of chopped mangoes and pomegranate.

Oat Milk Pudding

Ground rice cooked in oat milk is a healthy version of the traditional phirni. Sweetened with jaggery and flavored with nutmeg, this pudding is nutty deep. Serve chilled in earthen bowls and garnish with crushed pistachios.

Cashew Cream Payasam

Soaked cashews mixed well with water result in smooth cashew milk which is cooked further with coconut sugar and cardamom powder and vermicelli or millets are added later for some crunch. Some crunch from free of ghee-roasted nuts, raisins.

Chia Seed Pudding

Soak chia seeds in almond or oat milk overnight to be thick like pudding. Mix the pudding with chopped dates, a pinch of cinnamon powder, and crushed walnuts to enjoy a refreshing nutritious dessert suitable for summer days or a light dessert.

Rice Flour Basundi

Use rice flour to achieve the thick consistency of traditional basundi while simmering it in soy or coconut milk. Sweeten with maple syrup and add a hint of ground fennel for a surprising twist. Serve with dried figs or apricots.

Saffron-Turmeric Makhana Pudding

This light and creamy pudding is prepared with the blend of makhana (fox nuts) to a smooth paste using coconut milk. Infuse it with saffron and a pinch of turmeric for a warm and healthy dessert. Enjoy toasted coconut shavings and chopped dates on the side for an experience rich in flavors.