Dairy Free Vanilla Pudding made from Plant Based Milk

This dairy free recipe for Vanilla Pudding is made by using plant based milk, either oat or almond. While, this light and creamy dessert is made with low sugar, a sugar free option is included. Additionally, this healthy dessert recipe is easy to make and cooks up in under 20 minutes.

Whether following a diet for a weight loss program or dietary restrictions due to food intolerances, plant based milks have much to offer. These newer alternatives, offer lower calories, lower fat as well as no cholesterol. Furthermore, they are easily digested. When I first decided to change my eating habits, I looked at almond milk. As it was lower in calories than cow’s milk, it made the most sense to me.

But with the current surge of oat milk, I decided it was time to test this plant based milk in making Vanilla Pudding. Surprisingly, both plant based milks, almond and oat, produce a creamy luscious vanilla pudding that is yummy and dairy free.  So indulge and enjoy this creamy dessert. Whether you choose to enjoy unadulterated vanilla pudding or doll it up into a parfait, I’m sure you will be delighted.

Plant Based Milks

Almond Milk

When I first created this recipe, I was searching for a way to reduce the calories, as I’ve been actively following a weight loss program. In doing so, I reached for almond milk as it was lower in calories than even 2% milk, and nonfat just won’t do. As I follow Weight Watchers, the difference between the two different milks is 4 points. A cup of 2% is 5 points versus a cup of almond milk at 1 point. Pudding made from 2% milk drove up my point count dramatically. In order to keep my point count lower, I prefer almond milk.

When using almond milk for baking or drinks like hot chocolate, I prefer to use Califia Farms. If you have not used this brand before, you will quickly notice the difference in viscosity. Califia Almond Milk is thick and creamy, much like homemade almond milk. When making this recipe, I generally use Unsweetened Vanilla, but any variety works well here.

However, almond milk is not for everyone as there are additional considerations.

Oat Milk

One issue to consider is health and sensitivity. While oat milk has a higher caloric count than almond milk, it is an option worth considering. If you have nut allergies, this is extremely important. Another issue worth considering is environmental. As almond trees require a lot of water, it becomes desirable to look at an alternative plant based milk, especially during a drought. For this reason, oat milk becomes an attractive option.

However the down side is that the finished dessert will ultimately be higher in WW points and calories. But I would like to add, that oat milk produces an extremely thick and creamy dessert. If you are not concerned about the extra calories, it would be my first choice. My favorite brand for oat milk is Planet Oat Extra Creamy Original. Not only does this milk produce a thick creamy pudding, but it makes fantastic hot chocolate as well.

Ultimately, the decision is up to you whether to choose almond or oat milk. You are the driver! You decide what is best for you and your family. To help you weigh your decision, I have also provided the calories and WW Smart Points for all options.

Sugar or Sweetener

Generally, when making dairy free pudding I use unsweetened vanilla almond milk with sugar. This option allows me enough freedom to enjoy my dessert and stay in my caloric range. However, when changing from almond milk to oat milk, it becomes more difficult to stay in my point range. As we discussed earlier, oat milk is higher in WW points than almond milk. I have also mentioned that my preference is to keep my food choices to natural whole foods. Therefore, my first choice is to reach for sugar or honey as a sweetener.

However, it is important to acknowledge that this isn’t an option for everyone. There are those who need to avoid sugar intake either because of dietary restrictions or because of health reasons.

Another point of consideration is the need to reduce the calories, especially if making this pudding recipe using oat milk. In order to be able to enjoy a dessert without guilt, the point value and calories need to be reasonable. Therefore, if you choose to make this pudding using oat milk, you may wish to use an alternative sweetener to help keep the calories lower.

For this reason, I have been testing the use of a new alternative sweetener that measures like sugar. The sweetener I use is produced by King Arthur and is called “Baking Sugar Alternative”. This sweeter is a blend of monk fruit, stevia and other plant based sweeteners. You may be familiar with a similar product called Swerve. I personally have not tried the Swerve brand, but feel free to use it as outlined in the recipe. Use these sweeteners the same as you would sugar, measure for measure.

In order to help keep it simple, I have included two information boxes for each type of milk. For instance, if you choose to use oat milk, you will have caloric and weight watcher points for oat milk vanilla pudding made with sugar, as well as with a zero point sweetener.

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Parfaits are Crowd Pleasers

Perhaps you are entertaining and would like to serve a dessert that is attractive as well as easy to put together. Parfaits are easy to assemble. Especially, if all of the components are pre-made. Consider making the pudding in advance and storing in a large container. To keep a skin from forming on the top, press a piece of plastic wrap down onto the surface before it cools.

Another parfait components that can be made ahead is Edible Sand. Edible Sand is a delicious crunchy, cookie topping that adds texture and flavor to the parfait. Not only is this topping tasty but it is gluten free as well.

Additionally, the use of Edible Sand brings a variable of options to your parfait. For instance, consider using Edible (White) Sand for building layers with Vanilla Pudding and fresh berries.

One of my favorite desserts is my mother-in-laws Apple Custard Pie. As a tribute to her, I created this healthy low calorie version of her pie. By placing a few tablespoons of dairy free Vanilla Pudding on top of a generous serving of Sauteed Cinnamon Apples, I was able to recreate the texture and flavors that I love. For the piece de resistance, a few teaspoons of Edible Sand are sprinkled over the top. For as little as 3 WW Smart Points, you can enjoy this dessert reminiscent of French Apple Pie. (Pictured below) Oh my! I’m salivating just thinking about it.

For a different twist, consider using Chocolate Sand with alternating layers of vanilla pudding and fresh berries. Or make a black and white dessert by layering vanilla pudding, chocolate pudding and both the white cookie sand and chocolate sand.

Weight Watchers and Waist Watchers

Vanilla Pudding with Almond Milk

A 1/2 cup serving made with Sugar is 4 WW Smart Points or 141 calories.

A 1/2 cup serving made with Sugar Alternative is 1 WW Smart Point or 92 calories.

Vanilla Pudding with Oat Milk

A 1/2 cup serving of Vanilla Pudding made with Oat Milk and Sugar is 6 WW Smart Points or 187 calories.

A 1/2 cup serving of Vanilla Pudding made with Oat Milk and Sugar Aleternative is 3 WW Smart Points or 138 calories.

Buon Appetito!

Dairy Free Vanilla Pudding

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This creamy dairy free pudding is made from plant based milk.  Enjoy this delicious low calorie dessert with fresh berries, sauteed apples or bananas.  For an extra special treat, use this pudding to build a parfait by layering with fruit, chocolate pudding and edible sand.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 1 1/2 Cups/3 Servings 1x
• Category: Dessert
• Method: Stove Top
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 3 Tablespoons Sugar or Baking Sugar Alternative
• 2 Tablespoons plus 2 teaspoons Corn Starch (8 teaspoons)
• 1/4 teaspoon Kosher Salt
• 1 2/3 Cups Almond or Oat Milk or 14 ounces
• 2 Egg Yolks
• 1/2 teaspoon Vanilla Paste or Vanilla Extract

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Instructions

1.  Whisk together the cornstarch, sugar, and salt in a 2 1/2 to 3 quart pan until combined.  Add 1/2 cup of milk, and gently whisk together until it is throughly combined.  A few small lumps of cornstarch may remain, but that will eventually combine once the milk is heated. 
2. Add the remaining milk, and whisk constantly over medium-low heat.  After about 8-10 minutes, the milk mixture will begin to thicken at 160 degrees F taken wit a digital thermometer.
3. Meanwhile, place the egg yolks in a small bowl and whisk lightly.
4. While whisking the egg yolks, spoon in 2 tablespoons of the hot milk mixture.  This is called “tempering”.  Tempering is the process of adding a hot mixture slowly and in small increments while constantly whisking.  This process will keep the eggs from scrambling.  Continue with this step adding a total of about 6 tablespoons of hot milk mixture to the eggs.  Once they are throughly tempered, pour the egg mixture back into the hot milk mixture and continue to whisk together.
5. Bring the heat up to medium-high heat and continue to cook for another 10-12 minutes.  The pudding will continue to thicken and start to come to a low boil.  Be sure to stir constantly to keep the pudding from scorching on the bottom of the pan.  The consistency should be similar to that of a thick cake batter, much like a bundt cake and the temperature will be at 198 degrees F.  
6. Add the vanilla (either paste or extract) and stir to combine thoroughly.
7. Remove pan from heat
8. If you notice that the pudding developed small lumps when the egg was added back into the pan, this can easily be remedied.  Simply pour the pudding through a small sieve to remove any lumps.
9. Divide into 3 serving cups and chill or if using to make parfaits place in a large bowl and cover with plastic wrap. 

Notes

If you are using the pudding to assemble another dessert, cover the pudding with plastic wrap to keep a skin from forming.  To do this, push the plastic down onto the pudding and push out any air pockets.  Refrigerate until ready to use.

Nutrition

• Serving Size: 1/2 Cup