YUMMY VEGAN CHOCOLATE PUDDING

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Yummy Vegan Chocolate Pudding image

I have been trying to cut back on my dairy intake and have reconfigured my usual chocolate pudding recipe into a vegan one. I can't tell them apart. Note: I mention soy creamer; it's much creamier than soy milk.

Provided by veggigoddess

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 3h30m

Yield 4

Number Of Ingredients 7

2 tablespoons cornstarch
1 cup soy milk
1 cup soy creamer
½ cup white sugar
3 tablespoons egg replacer (dry)
3 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract

Steps:

  • In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
  • In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
  • Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
  • Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 87.8 g, Cholesterol 0.5 mg, Fat 25.8 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 144.5 mg, Sugar 43.4 g

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