Prep 5 mins
Cook 10 mins
Really easy, vegan pudding :) yummy!
- 473.18 ml almond milk
- 44.37 ml cornstarch
- 14.79 ml agave nectar (or honey if not vegan)
- 4.92 ml vanilla
- Mix a little of the milk with the cornstarch to form a paste.
- Heat the rest of the milk gently to a simmer, then add in the cornstarch paste, agave and vanilla.
- Stir until thickened and serve with fruit.
I have never made pudding like this but I will be making it again! I did double the amount of honey and vanilla after tasting it. Due to the cold climate right now, I had to use frozen raspberries and they were just perfect with this! Made for my adopted chef for Fall PAC 2012. Thanks Rainbow*Bubbles! :)