This simple Vegan Peanut Butter Pudding is thick and creamy. It's made with pantry staples, so you can have it anytime!
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
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
- 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
- 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.
FREE EBOOK!
Sign Up For My Newsletter
Get a FREE ebook with my Top 10 Vegan Recipes as a welcome gift!
Unsubscribe at any time.
🔪 Instructions
Step 1: Mix tapioca flour and a little almond milk in a bowl. Set aside.
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.
Step 3: Add the tapioca mixture and whisk to combine.
Step 4: Simmer until thickened. Let cool and pour into ramekins. Place in the fridge.
👩🏻🍳 Recipe FAQs
This pudding recipe will last about 5 days in an airtight container in the fridge.
Made with almond milk, this pudding recipe is dairy-free.
Other Vegan Pudding Recipes
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
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
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Comments
No Comments