Instant pudding cashew milk recipe how to#

The result is tender, fluffy rice coated in sweet, creamy perfection! You can either enjoy it warm (with optional toppings like cinnamon and raisins), or cover with parchment paper or plastic wrap (to prevent a skin from forming) and enjoy after chilling. Once the mixture has cooked with the rice, we add light coconut milk to make it rich and creamy with minimal coconut taste and vanilla for classic rice pudding flavor. We tested both with and without it and prefer the creamy, cling-to-the-rice texture it provides. The cornstarch is the egg replacement in this recipe. Our version begins with combining dairy-free milk (we like almond for its neutral flavor) with maple syrup for natural sweetness, cornstarch to thicken, and sea salt to enhance all the flavors.

Instant pudding cashew milk recipe how to#

The following is our inspired vegan version based on what we grew up knowing and loving! How to Make Vegan Rice Pudding The exact ingredients used vary by region and preference, but most recipes include some sort of rice, milk, spices/flavorings, sweetener, and sometimes eggs. From Trinidad to Venezuela, Ireland, Thailand, India, and beyond, a creamy rice-based concoction has found its way onto dessert menus worldwide. Rice pudding exists in many forms in cultures around the world ( source). Let’s make rice pudding! Origins of Rice Pudding Naturally sweetened and just 7 ingredients, 1 pot, and 25 minutes required. It’s perfectly sweet, super creamy, and SO classic! Does it get more classic than a bowl of rice pudding? Talk about nostalgia! We’d been craving this comforting dessert for far too long, and so our perfected vegan version was born.