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Ingredients
Cocoa — 1/3 cup
Sugar — 2/3 cup
Salt — pinch
Cornstarch — 1/3 cup
Soy milk — 3 cups
Earth Balance buttery spread (or any vegan margarine/butter) — 2 tablespoons
Vanilla — 2 teaspoons
Instructions
1. Make the crust or the crumbles for the bottom of your little serving dishes as mentioned below (we always make the pudding with a graham cracker element).
2. In a saucepan, stir up the cocoa, sugar, salt and cornstarch. Add the soy milk and whisk everything together.
3. Bring the mixture to a boil over medium heat while whisking constantly. (This will seem to take forever — 12 to 15 minutes — until all of a sudden, it’ll be the consistency of pudding and a few bubbles will burble up.) Don’t worry about a little sticking to the bottom of the pan.
4. Turn off heat and stir in margarine and vanilla. Pour the pudding into your dishes or pie crust. Chill and serve.
Options
1. We often pour the pudding into a graham cracker pie crust, homemade greatly preferred, as detailed below. We also like to pour the pudding into little dishes (coffee cups work great!). If you pour it into dishes, I highly recommend putting the graham cracker mixture below into the bottom of each dish.
2. Although I haven’t tried it, the cookbook I modified this from (“Lickin’ the Beaters”) says you can make pudding pops by pouring it into popsicle trays, or ice cube trays with toothpicks. If you do this, use 2 tablespoons of cornstarch instead of 1/3 cup.
Comments
1. There are lots of vegan pudding recipes (many containing tofu and that are more mousse-like than pudding-like) but this is our preferred vegan chocolate pudding recipe because it’s the tastiest, the cheapest, the simplest and the most fool-proof. It tastes like a Jell-O pudding cup.
2. This pudding sets up firm so it’s excellent for pies because the pieces cut and lift out perfectly. As such, it can develop a somewhat thick skin on top if not covered with plastic wrap or wax paper
Graham Cracker Crust
Ingredients
Graham crackers — 1 1/4 cups crushed
Sugar — 1/4 cup
Earth Balance buttery spread (or any vegan margarine/butter) — 1/3 cup, melted
Instructions
Mix everything together. Either put it in the bottom of small glass/ceramic dishes or press it into the bottom and up the sides of an 8- or 9-inch pie tin. If possible, chill it a bit before putting in the pudding.