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Vegan Peanut Butter Pudding

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 vegan, gluten free
Keyword vegan peanut butter pudding
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 284kcal



  • In a small bowl, pour a little unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.
  • In a blender or Nutribullet, mix peanut butter and 1 cup unsweetened almond milk.
  • In a saucepan, add peanut butter mixture and the rest of unsweetened almond milk, maple syrup, vanilla extract, and salt.
  • Bring peanut butter mixture to a boil, while whisking constantly to dissolve peanut butter and so that mixture doesn't stick to the pot. Once it reaches a boil, turn down the heat to medium. Add tapioca mixture and simmer a few minutes or until thickened.
  • Let cool and pour in ramekins. Place in the fridge.


Calories: 284kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 312mg | Potassium: 255mg | Fiber: 2g | Sugar: 15g | Calcium: 186mg | Iron: 1mg