...does NOT set up right when using soymilk. I haven't had pudding in a couple years and was kind of missing it so DH brought a box of instant pudding home for me to try, and I used my homemade stovetop pudding recipe as well. The stovetop pudding never got past the soupy stage, and the instant pudding turned to chocolate gravy. No nice thick pudding-ey texture. (sigh) It looks like pudding and tastes like pudding, it just doesn't FEEL like pudding. Then again I suppose I should have expected that. Soy yogurt doesn't have the same texture & is runnier too. Anyway, has anyone tried making pudding with almond milk? I've used it in a few other baked goods & it works a little better than soy. It's not cheap though, so if someone's already tried & it failed I'd love to save a little cash love, mom
What about adding a li' bit of cornstarch to help thicken it up? That might help. I add corstarch mixed with water to thicken up sauces and I only need a small amount to get a good thickening. Im interested to see if this works if you try it.
Ohhh, cornstarch! Thanks I had some tapioca starch here & was considering that too... guess I'll just have to experiment a little. Mike... I tried making it from scratch first since that's what I'm used to making, but when that didn't work I tried instant also at my husband's suggestion. Neither one set up right. love, mom
have you tried the pudding package that you make with tofu i forgot what its called but you make it with that tofu that you can keep out of the fridge until you open it
mom, prep pudding mix is sugar and MILK. try looking up recipies for tofu mousse (using Japanese style or silken) maybe on Wholefoods.com
Well, I've got something that's pretty darn close now. I tried the cornstarch & think that would work alright... but there's something going on with the soy milk that isn't "allowing" (?) even the cornstarch to set up very well. I tried the same recipe with silken tofu instead and had something that even the kids thought tasted like chocolate pudding though, so I think that's the way we'll go from now on I just took a regular pudding recipe & substituted the tofu for milk, and added 1TBSP of cornstarch. Not quite the same, but really really close. love, mom
so what happens with arrowroot? I found it thickens just a bit more. (granted , I loathe pudding, so YMMV)
Sorry I couldn't find a vegan recipe online~and if u look at the ingredients on an instant pudding package then u will see that none of them are vegan either. Homemade Chocolate Pudding Mix Serving Size : 24 3/4 C powdered milk 7/8 C cornstarch, 1 C minus 2 T 1 1/2 C sugar 3/4 C cocoa powder 1/4 tsp salt, rounded Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare: Add 2/3 C mix to a saucepan. Add 2 C milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Cool and serve. Homemade Vanilla Pudding Mix Serving Size : 32 1 1/4 C powdered milk 1 1/4 cups cornstarch 1 5/8 cups sugar 1/4 teaspoon ground nutmeg 3/8 teaspoon salt Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare: Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve. Variations: Leave out the nutmeg and substitute your choice of extract. Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.
Forget the soymilk (soy products are much less healthy than people think). Substitute sesame tahini blended with enough liquid (fruit juice or whatever) to bring it to a creamy consistency. When I make pudding, I use no dairy - only sesame tahini and eggs. It would probably still work If you were to replace the eggs with another binder, such as corn starch or arrowroot.
well, this probibally goes against your pudding vision but I believe I saw a soy pudding in a health food store made by Zen Soy which i believe is vegan. Other than that try adding a little agar, which is sold in flake form in health food stores, it sets up much like gelatin, but is vegan.
yeah zensoy has a really good soy pudding that comes in chocolate and vanilla i think. i had some today! its a little more jello-like than normal pudding but mix it up and it tastes just the same oh yeah and it has a panda on the front...
ya'll are making pudding out to be so complicated! the simplest dairy-free pudding ever= combine avocado and banana. ta daaa!! drizzle on a little honey if it's not already rich enough for you. you can even add a bit of cocoa powder or carob powder to make a divine chocolatey treat! yummiest wholefoods raw dessert ever.
yeah soy flour is a prob too and to be used in a low % substitution for wheat flour......maybe it's the same type of thing, I dunno fer sure.
