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This is the pudding recipe I have used for years. It works with any "milk". I always used cow's milk, but now that I am forced to eat vegan I use whatever milk I am drinking (currently hemp milk). This is for chocolate pudding, but you can leave out the cocoa and put in whatever flavoring you want, eg more vanilla, lemon juice. Not sure what you would do for banana pudding, maybe you could google non vegan recipes for banana pudding and see how they get the banana flavoring, that is how I figured out how much lemon juice to use for lemon pudding.

1/3 c. sugar (vary depending on taste, original recipe called for 3/4 c)
1/3 c. cocoa (vary depending on taste, I actually make this heaping)
1/4 c. corn starch (we have corn allergies, so use tapioca starch as sub)
pinch of salt
2 c. "milk"
1 t vanilla (this is optional for the chocolate pudding)

Mix dry ingredients in sauce pan. Pour in "milk" and heat on medium heat stirring often. Once it starts to thicken, lower the heat some and continue to stir. Once it gets to the consistency you want (actually good for it to be just a hair runnier that you want it to be), take off the heat and stir in vanilla. Cool in refrigerator uncovered...Enjoy
:

For vanilla pudding put in 1 Tbl of vanilla.

Beth
 

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Here's how I make the avocado pudding. It's really good and my kids don't have a clue that there's avocado in it (since they aren't fond of it plain).

Ingredients:
2 large ripe avocados, peeled and seeded
1/2 package chocolate chips
sugar or agave nectar (to taste)
1/2 cup milk of choice (I use almond)
1 tsp. vanilla extract
pinch of salt

Melt chocolate chips in double boiler (Put the chocolate in a small pot. Set it inside of a larger pot which has a little water at the bottom, Put the whole contraption on the stove and heat it gently until the chocolate melts.) Meanwhile, blend the other ingredients aside from the sugar in a food processor or blender. When the chocolate is melted, add it to the blender and continue blending. Taste and add desired amount of sweetener. Serve immediately or chill for a few hours. Eat the pudding the first or second day, or freeze as fudgesicles because it does not save well.
 

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This is so good and super easy . . .

Instant Banana Pudding

2 tablespoons milk (dairy or non-dairy)
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
8 ounces firm or silken tofu, cut into chunks
2 medium bananas, sliced (about 1¾ cups)
1 1/2 tablespoons tahini
Pinch ground nutmeg

Place all ingredients in a food processor or blender, and puree until smooth. Chill. Top with chopped nuts if desired.

Yield: 4 servings

Note: Since there is not much liquid, it can be hard to get your puree going in a blender. Put the liquids in first, and cut the tofu and banana into small pieces. Don't add additional liquid or pudding will be soupy.

Variations:

Peanut Butter-Banana Pudding

Substitute peanut (or almond) butter for tahini.

Carob-Banana Pudding

Add 2 teaspoons carob powder and puree with other ingredients.
 

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Cathe, is there anything else you could sub for the tahini? I can't get tahini local and won't be to the next biggest town until the weekend, but would like to make this before then. The thought of peanut butter isn't that appealing, so, what do you suggest?
 

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Almond butter or cashew butter would also work fine -- otherwise just leave it out altogether and if the mixture is not creamy enough, add a little oil.
 
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