How Do You Make Pudding With Almond Milk

You can make pudding with almond milk by using it as a one-to-one swap for dairy milk in almost any pudding recipe.
 
Whether you’re dealing with a lactose intolerance, following a plant-based lifestyle, or you simply ran out of regular milk, almond milk is a fantastic alternative for making pudding.
 
It’s creamy, has a subtle nutty flavor, and works beautifully in both stovetop and instant pudding recipes.
 
In this post, we’ll walk you through exactly how to make pudding with almond milk, covering everything from the best type of almond milk to use to the tips that ensure your pudding sets up perfectly every single time.
 
Let’s dive in.
 

How Do You Make Pudding With Almond Milk?

Making pudding with almond milk is straightforward, but there are a few key details that make the difference between a runny mess and a perfectly set dessert.
 
Here are the essential steps and tips to keep in mind.
 

1. Choose the Right Almond Milk

The type of almond milk you use matters more than you might think.
 
For the creamiest results when you make pudding with almond milk, go for an unsweetened original or vanilla-flavored almond milk.
 
Avoid using sweetened varieties unless you adjust the sugar in your recipe, as this can make the pudding overly sweet.
 
Also, stick with plain almond milk rather than chocolate or other flavored versions, which can clash with the pudding’s intended taste.
 

2. Use a Thickening Agent

Since almond milk is thinner than whole dairy milk, you’ll need a reliable thickening agent to get the right consistency.
 
Cornstarch, arrowroot powder, or tapioca starch all work well.
 
A good rule of thumb is to use about two tablespoons of cornstarch for every two cups of almond milk.
 
For a richer texture, you can also whisk in an egg yolk or two, though this means the pudding won’t be vegan.
 

3. Whisk Constantly While Heating

When you’re heating almond milk on the stovetop, you can’t walk away from the pot.
 
Almond milk can scorch or develop a film on the bottom if it sits still over heat, which will give your pudding a burnt taste.
 
Keep your whisk moving in a steady motion and keep the heat at medium to medium-low.
 
Once the mixture thickens and coats the back of a spoon, it’s ready to come off the heat.
 

4. Let It Cool Properly

After cooking, pour your pudding into individual serving dishes or a large bowl and press a piece of plastic wrap directly onto the surface.
 
This prevents a skin from forming as it cools, which some people love but others can’t stand.
 
Let it cool at room temperature for about 15 minutes, then refrigerate for at least two hours to set fully.
 

Can You Make Instant Pudding With Almond Milk?

Yes, you can absolutely make instant pudding with almond milk, and it’s just as easy as the box says.
 
The main difference is that almond milk pudding may not set quite as firmly as the dairy version, so you’ll want to use a little less liquid.
 
Here are a few adjustments to keep in mind when making instant pudding with almond milk.
 

1. Reduce the Liquid Slightly

Instant pudding mixes are typically formulated for dairy milk’s fat content, so an almond milk substitution means less fat to help the mixture bind.
 
To compensate, use about two tablespoons less almond milk than the box recommends.
 
This small adjustment helps ensure your instant pudding with almond milk sets up to a nice, creamy consistency rather than a runny one.
 

2. Whisk for the Full Time

When you whisk instant pudding with almond milk, don’t cut the time short.
 
Whisk vigorously for the full two minutes the box suggests, as the almond milk needs that extra agitation to activate the starches properly.
 
A hand mixer or a milk frother can make quick work of this step and give you a smoother result.
 

3. Give It Plenty of Chill Time

Even though instant pudding seems like it sets quickly, it really benefits from a solid rest in the fridge.
 
Since almond milk pudding tends to be slightly softer, allowing it to chill for at least three hours helps it firm up nicely.
 
For the best texture, let it sit overnight if you have the time.
 

Why Make Pudding With Almond Milk?

Almond milk is a great choice for so many reasons, and it’s worth understanding why it works so well in pudding recipes.
 

1. It’s Dairy-Free and Vegan-Friendly

The biggest reason people make pudding with almond milk is dietary restriction or personal choice.
 
It’s completely dairy-free and plant-based, which makes it an ideal option for vegans or anyone with a lactose intolerance.
 
Pair it with a plant-based thickener like cornstarch and a dairy-free egg substitute, and you have a vegan pudding anyone can enjoy.
 

2. It’s Lower in Calories

Almond milk is significantly lower in calories than whole dairy milk, so pudding made with it is a lighter dessert option.
 
Unsweetened almond milk is usually around 30 to 40 calories per cup, while whole milk is closer to 150.
 
Just keep in mind that you may want to add a little extra sweetener or flavoring to balance the taste, since almond milk is subtler than milk.
 

So, How Do You Make Pudding With Almond Milk?

You make pudding with almond milk by using it as a direct swap for dairy milk, choosing an unsweetened variety, using a good thickening agent like cornstarch, and whisking it constantly while it heats.
 
Whether you’re working with a stovetop recipe or a box of instant pudding, almond milk gives you a creamy, delicious dessert every time.
 
So grab a carton of almond milk, pick your favorite pudding recipe, and give it a try.
 
Your dairy-free dessert game just got a whole lot sweeter.