Effortless Vegan Chocolate Pudding

This creamy and rich chocolate pudding is completely plant-based and comes together in just a few simple steps. Perfect for a quick dessert that satisfies your sweet tooth without any fuss.

Start cooking ↓

TIME20 min

SERVINGS4

RATING4.3 / 5

01 / WHAT YOU NEED

Ingredients

2 cups soy milk ½ cup white sugar ¼ cup cornstarch ½ teaspoon salt 1 teaspoon vanilla extract

02 / HOW TO MAKE IT

Let's cook.

Step 1

Pour the soy milk into a saucepan and warm it over medium-low heat. Add the sugar, cocoa powder, cornstarch, and a pinch of salt, then whisk everything together until the mixture is smooth and lump-free. Keep cooking it gently, stirring every minute or so to prevent sticking, until it thickens and starts to bubble—this usually takes about 10 to 15 minutes. Once it’s thick and creamy, take it off the heat and stir in the vanilla extract. Let it cool a bit before digging in, or pop it in the fridge if you prefer it chilled.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe avocados or bananas for extra creaminess and natural sweetness.
- Chill the pudding for at least an hour to let the flavors meld and the texture thicken.
- Adjust the cocoa powder and sweetener to suit your taste preferences.

Why you’ll love it

This pudding is rich, creamy, and completely plant-based. It’s made with simple ingredients you probably already have. Plus, it comes together quickly, making it perfect for a last-minute dessert or a healthy snack.

Serving ideas

Serve chilled with fresh berries, a sprinkle of chopped nuts, or a dollop of coconut whipped cream. It also pairs well with a drizzle of almond butter or a few vegan chocolate chips on top for added texture.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Give it a good stir before serving, as the pudding might thicken a bit more when chilled. Avoid freezing, as it can change the texture.