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    Home » Recipes » Desserts

    Modified: Mar 22, 2024 · Published: Mar 10, 2021 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Peanut Butter Pudding

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    This simple Vegan Peanut Butter Pudding is thick and creamy. It's made with pantry staples, so you can have it anytime!

    Vegan Peanut Butter Pudding with chopped peanuts on top.

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    The year 2020 was my year of comforting desserts. I made a bunch of brownies, bars, and puddings.

    This Peanut Butter Pudding is one of the recipes I created during that time.

    I love recipes that use pantry ingredients, especially if your favorite grocery store is out of essentials or if you just don't want to venture out.

    Other pudding recipes you might like are my Almond Chia Pudding recipe and my Chocolate Silken Tofu Pudding.

    Other peanut butter recipes to try are my Peanut Hot Chocolate recipe and my Spicy Peanut Butter Cookies recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Pudding Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is sweet, rich, and creamy.
    • It's made with pantry staples that you probably may already have on hand.
    • It's an easy recipe that's made in 10 minutes.

    🧾 Ingredients

    Peanut butter pudding ingredients on a cutting board with labels.
    • Almond milk: I used unsweetened almond milk so that I can control the amount of sweetener. You could also use soy milk, oat milk, or cashew milk.
    • Peanut butter: I used all-natural peanut butter. You could also use shelf-stable peanut butter.
    • Tapioca flour: Helps the pudding to thicken. Do not get cassava flour! Cassava flour is made up of the whole root, whereas tapioca flour is made up only of the starchy part. You could use arrowroot flour or cornstarch.
    • Maple syrup: Adds sweetness. You could also use agave syrup, sugar, or brown sugar.
    • Vanilla extract: Enhances flavors.
    • Salt: Enhances sweetness.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Tapioca flour and almond milk in a bowl with fork.

    Step 1: Mix tapioca flour and a little almond milk in a bowl. Set aside.

    Pudding ingredients in a medium saucepan.

    Step 2: To a medium saucepan add the almond milk, peanut butter, maple syrup, vanilla extract, and salt. Cook on medium heat until the mixture starts to simmer, stirring constantly so that it doesn't stick to the pan.

    Tapioca mixture being added to the saucepan.

    Step 3: Add the tapioca mixture and whisk to combine.

    Peanut butter pudding in a saucepan with spoon.

    Step 4: Simmer until thickened. Let cool and pour into ramekins. Place in the fridge.

    Vegan Peanut Butter Pudding close up.

    👩🏻‍🍳 Recipe FAQs

    How long does pudding last in the fridge?

    This pudding recipe will last about 5 days in an airtight container in the fridge.

    Is pudding dairy-free?

    Made with almond milk, this pudding recipe is dairy-free.

    Other Vegan Pudding Recipes

    • Vegan Chocolate Pudding
      Vegan Chocolate Pudding
    • Vegan Butterscotch Pudding in a jar.
      Vegan Butterscotch Pudding
    • Chocolate Tofu Pudding
      Chocolate Tofu Pudding
    • Chocolate Peanut Butter Chia pudding in a bowl.
      Chocolate Peanut Butter Chia Pudding

    If you tried this Vegan Peanut Butter Pudding Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Vegan Peanut Butter Pudding
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    5 from 2 votes

    Vegan Peanut Butter Pudding

    This simple Vegan Peanut Butter Pudding is thick and creamy. It's made with pantry staples, so you can have it anytime!
    Course Dessert
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 10 minutes minutes
    Servings 8
    Calories 284kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 4 cups unsweetened almond milk divided
    • 6 tablespoons tapioca flour
    • 1 cup peanut butter
    • ½ cup maple syrup
    • 2 teaspoons vanilla extract
    • Pinch salt

    Instructions

    • In a small bowl, pour a little unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.
    • In a saucepan, add peanut butter, unsweetened almond milk, maple syrup, vanilla extract, and salt. Cook on medium heat until it simmers, whisking constantly to dissolve the peanut butter and so that mixture doesn't stick to the pot.
    • Add tapioca mixture and simmer for a few minutes or until thickened.
    • Let cool and pour in ramekins. Place in the fridge.

    Notes

    This pudding will last about 5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 284kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 312mg | Potassium: 255mg | Fiber: 2g | Sugar: 15g | Calcium: 186mg | Iron: 1mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Vegan Desserts

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    I've been vegan for 25 years and
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    Vegan Peanut Butter Pudding

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